Southwestern Turkey Burrito with Cranberry Butter

Culinary Setting
Deli Turkey
Dish Type


2 tbsp unsalted butter, soft

2 tbsp cranberry sauce, drained if necessary

2 (10-Inch) flour tortillas

6 oz COOKED TURKEY, sliced thin

1 c cooked wild rice

1/2 c lettuce, shredded

Ground cayenne pepper Pinch

3 tbsp Cheddar cheese, grated



Puree the butter and cranberry sauce in a food processor to combine, about 5-10 seconds.

Lay each tortilla flat on a flat surface and spread with cranberry butter.

Divide turkey, wild rice, lettuce, cayenne, and cheese between the two tortillas, keeping everything to the lower half of the tortilla "circle."

Starting with the lower half of the tortilla (the half with the filling on it), roll the tortilla upwards toward the other side to create a rolled "cigar" shape. To seal the ends, fold the sides inwards when the roll is only halfway completed and then continue rolling.

Wrap each burrito in plastic wrap and reserve refrigerated until ready to eat. To serve, microwave on high for 1 minute, remove plastic wrap, and enjoy.


Nutrition Facts

580 Total Calories

20 g Total Fat

30 % Daily Total Fat

11 g Saturated Fat

55 % Daily Saturated Fat

122 g Cholesterol

40 % Daily Cholesterol

506 mg Sodium

21 % Daily Sodium

56 g Total Carbohydrates

19 % Daily Total Carbohydrates

8 g Dietary Fiber

32 % Daily Dietary Fiber

5 g Sugars

37 g Protein