Wild Turkey-Potato Dinner Wrap
Ground wild turkey is simmered with shredded potatoes, carrots, and tomato sauce, then rolled into warm tortillas for a hearty, cheesy twist on taco night.
Ingredients
- ¾ lb Russet potatoes, cut into 1/2-inch pieces
- 1 tbsp water
- 1 tbsp canola oil
- ¾ lb ground lean turkey
- 1 large carrot, shredded
- ⅓ cup sliced green onions with tops
- 8 fl oz tomato sauce (one 8-ounce can)
- ⅔ cup shredded cheddar cheese
- 1 tsp dried Italian herb seasoning or basil
- Salt and pepper, to taste
- 4 large whole wheat or high-fiber tortillas
- Light sour cream (small container), for serving
Instructions
- Place potatoes in a microwave-safe bowl and sprinkle with water. Cover, venting one corner, and microwave on HIGH 5 to 8 minutes, just until potatoes are tender (time will depend on your microwave’s wattage).
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add turkey, breaking it up, and cook 5 minutes, tossing occasionally.
- Mix in the shredded carrot; cook 2 minutes.
- Add the cooked potatoes and green onions; cook and toss 2 minutes.
- Reduce heat to medium; mix in tomato sauce, cheddar cheese, and herb seasoning. Cook, stirring occasionally, 4 to 5 minutes until the mixture is hot and most of the sauce is absorbed.
- Season with salt and pepper to taste.
- Lay tortillas on a work surface. Place 3/4 cup of the hot turkey mixture on each; fold and roll up burrito-style.
- Cut each wrap in half and place on serving plates. Serve with sour cream on the side, if desired.
Cook’s Notes
Shred the potatoes and carrot on the coarse side of a box grater or cut potatoes small so they cook evenly and quickly in the microwave. Let the filling cook down until most of the tomato sauce is absorbed so the wraps don’t get soggy.
Ingredient Swaps
Ground venison, elk, or regular turkey can stand in for the wild turkey, and Monterey Jack or a Mexican cheese blend works in place of cheddar. Flour tortillas or low-carb wraps can replace the whole wheat/high-fiber tortillas.
Serving Suggestions
Serve the wraps warm with a dollop of light sour cream, and add salsa or hot sauce on the side for extra kick. A simple green salad rounds out the meal.
Storage & Reheating
Store leftover filling separately from tortillas in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or microwave before wrapping in fresh tortillas. Assembled wraps can be refrigerated for a day but are best reheated in a skillet to keep the tortilla from getting soggy.
Common Questions
Can I use ground turkey instead of wild turkey?
Yes, regular ground turkey works perfectly fine and keeps the same cooking times and flavor profile.
Can I make the filling ahead of time?
Yes, you can prepare the turkey-potato filling a day in advance and refrigerate it, then reheat before assembling the wraps.
Can I bake these wraps instead of eating them soft?
Yes, after rolling, you can place the wraps seam-side down in a baking dish and bake at 375°F for about 10 minutes to crisp the tortillas slightly.