Picnic Burritos
Yield
6 servingsPrep
15 minCook
?Ready
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
mayonnaise
low-fat |
|
| 2 | teaspoons |
taco seasoning mix
|
*
|
| 6 | each |
flour tortillas (8 inch)
|
*
|
| 2 | ounces |
cheese
low-fat, shredded |
|
| ½ | pound |
turkey
cooked, thinly sliced |
|
| 1 | large |
tomatoes
thinly |
|
| 1 | x |
red lettuce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
mayonnaise
low-fat |
|
| 1E+1 | ml |
taco seasoning mix
|
*
|
| 6 | each |
flour tortillas (8 inch)
|
*
|
| 57.8 | ml/g |
cheese
low-fat, shredded |
|
| 226.8 | g |
turkey
cooked, thinly sliced |
|
| 1 | large |
tomatoes
thinly |
|
| 1 | x |
red lettuce
|
*
|
Directions
Mix mayonnaise and seasoning mix; spread on each tortilla; sprinkle with cheese.
Layer with turkey, tomato and lettuce, leaving about 2 inches at one side covered with mayonnaise mixture only.
Beginning at side layered with turkey, roll up each tortilla.
To serve immediately, cut in half or securely wrap uncut burritos with plastic wrap and refrigerate up to 2 hours; cut in half.
