Ingredients
1/2
cup chicken broth
1
medium onion, chopped (1/2 cup)
1
small red or green bell pepper, diced (1/2 cup)
1/2
cup frozen whole kernel corn (from 1-lb bag)
1/2
lb ground turkey breast
4
cloves garlic, finely chopped
1/2
cup salsa
1/4
cup chopped fresh cilantro
8
flour tortillas (8 to 10 inch), warmed*
Sour cream, if desired
Preparation
In 10-inch nonstick skillet, heat broth to boiling over high heat. Cook onion, bell pepper and corn in broth 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Reduce heat to medium-high.
Stir in turkey and garlic. Cook 2 minutes, stirring occasionally. Stir in salsa. Cook about 5 minutes, stirring occasionally, until turkey is no longer pink. Stir in cilantro.
Spoon slightly less than 1/2 cup turkey mixture down center of each tortilla; roll up tortilla. Serve with sour cream.
