- 1 pound ground turkey
- 2 garlic cloves, minced
- 1 large onion, chopped
- 1 tablespoon chili powder
- 2 tablespoons ground cumin
- 4 ounces fresh kale or Swiss chard
- 2 (7 ounce) cans canned chipotle chilies in adobo sauce, drained
- 1 (15 ounce) can tomato sauce
- 8 nonfat flour tortillas (each 6 1/2 to 7 in. diameter)
- Place a 12-inch nonstick frying pan oven medium-high heat. Crumble in turkey, then add garlic, onion, chili powder, and cumin. Cook, stirring often, until meat is lightly browned (7 to 8 minutes).
- While meat is cooking, chop kale and chipotles; stir into turkey mixture along with tomato sauce. Bring to a boil, then reduce heat and simmer, covered, until kale is wilted (about 10 minutes).
- Meanwhile, wrap tortillas in a cloth towel and heat in a microwave oven on high (100% power) for about 1 1/2 minutes or until heated through. Spoon turkey mixture into a serving bowl.
- To assemble wraps, spoon turkey mixture into hot tortillas; fold to enclose and eat out of hand.