This is happening.
Chipotle Turkey Burritos. And that is all. No fancy sauce, no overloaded toppings.
I know I’m totally blowing your mind here, right? Or else I’m writing the most basic food blog you’ve ever read.
A big ol’ soft flour tortilla with some spiced ground turkey and a few veggies –> who knew this combo could be so humble meets revolutionary? Not me, until I started making these a few months ago. That’s right – it’s been months and I haven’t shared it here because, um, I don’t know. It just seemed too Basic Girl of me. That being said, you and I know the truth: that sometimes a grab-and-go lunch from the freezer, even if it is almost as simple as spicy ground turkey and veggies rolled up in a flour tortilla, is a Meal Prep Win. Plus, I shared them on Snapchat a few weeks ago and have gotten several emails and snaps since asking me to share the recipe on the blog. I mean, I’m blushing. Thanks for making me feel like I’m a special turkey burrito maker, guys. ♡
All of this leads me to this moment where I virtually hand-deliver you a chipotle turkey burrito. Are you ready?
Let’s get our Super Basic Delicious on.
CHIPOTLE TURKEY BURRITOS 101
Here’s what’s happening prior to you having a lifetime supply of these in your freezer.
- First: brown your turkey with a whole ton of spices, including a chipotle pepper or five. I dunno, maybe it’s overkill. OR MAYBE IT’S DELICIOUS. You decide.
- Second: take stock of your fridge. Got a few homeless veggies in there? Done and done – cut and sauté those guys right up.
- Third: mix the meat and the veggies. Throw in roughly 80 handfuls of cheese. Watch it melt and get creamy and cry tears of joy.
- Fourth: roll the mixture up in a tortilla. Wrap in foil or plastic. Freeze for easy lunches for the rest of the month and graciously accept your award for Prepared Eater of the Year.
And actually, I’m not exaggerating about the rest-of-the-month thing. This recipe makes at least 15 burritos, which, for me and Bjork, generally lasts three weeks or so for grab-and-go lunches and last minute dinner emergencies.
So maybe it scores somewhere between a D- to an F on the posh food scale, but are we really that vain? *Sometimes yes* but when lunch comes calling, no. We are 0% vain and 100% FEED ME NOW. And these chipotle turkey burritos are acing the game in the categories of flexibility, taste, convenience, and FEED ME NOW.
If you happen to have some Magic Green Sauce leftover that you then spread on your turkey burritos before demolishing them? God bless you, burrito lover. You have found the meaning of life.
Note: this recipe is very, very adaptable and it turns out a little differently every time I make it, since I usually just use whatever vegetables are left in my fridge at the end of a week. Embrace the flexibility here! Add, subtract, be your own burrito self. Also – hot sauce for serving is a very good idea for those of us whose tastebuds HAVE BIG FEELINGS. Bjork and I used Sriracha because we embrace weird food fusion combos like that.
- 1 tablespoons oil
- ½ onion, minced
- 3 lbs. ground turkey
- 2 tablespoon EACH chili powder and cumin
- 3-5 individual chipotle peppers (canned in adobo sauce), minced
- 2 teaspoons salt
- 1 tablespoon oil
- ½ onion, minced
- 1 tablespoon EACH chili powder and cumin
- 4-5 cups chopped veggies like carrots, zucchini, sweet potatoes, bell peppers, etc. (see notes for specifics)
- 1 cup chicken broth (more as needed)
- 1 14-ounce can pinto or black beans
- 2 cups shredded Mexican blend cheese
- 1½ cups plain Greek yogurt
- 15 10-inch tortillas
- avocado, hot sauce, cilantro, etc. for serving
- Filling Part One: Heat the tablespoon oil in a large Dutch oven or stock pot. Add the onion and the turkey; as the turkey cooks, add the spices, chipotle peppers, and salt. Cook until the turkey is browned and fully cooked. When the meat is saucy and delicious-looking, transfer to a large bowl and set aside.
- Filling Part Two: In the same pot, add the oil, onion, veggies, and spices. Saute for a few minutes until the vegetables are mostly soft. Add enough broth to barely cover the vegetables and simmer for 10 minutes or so, until the vegetables are soft and the mixture has thickened. Add the beans, meat, cheese, and yogurt. Stir until creamy. Also at this point it’s a good idea to taste and add salt or more seasoning to make sure you’re all good on flavor.
- Fill each tortilla with about ½ cup of the filling, fold up (I spread a little goat cheese or avocado on the sides to help them stick together), and wrap with plastic or foil. Store in the freezer for quick, grab-and-go lunches and dinners!
- To heat and eat, either pop in the microwave (takes about 5 minutes for a semi-thawed burrito) or in the oven (I’ve never been patient enough to do it this way so I don’t have a good time guideline here) or a combo with the microwave and then on a skillet if you’re at home so you can get that golden brown exterior. That’s the best way.
For vegetables, I always use a few different veggies based on whatever’s left in the fridge. But if you want direct amounts, I’d suggest 1 sweet potato, 5 carrots, and 3 bell peppers.
Also – technically the cheese and Greek yogurt could be optional, but I like the mixture to be a little creamy. It also helps it stick together better.
Nutrition is for 1/15th of everything as written EXCEPT the tortilla because there is so much variance with different types and sizes of tortillas.
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