Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Burrito | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 large ( burrito -size, about 12- inch ) flour tortillas .
- 1 can (6 ounces ) tomato paste
- 6 ounces (net drained weight) black olives
- Several cups of cooked turkey
Directions
Cut the olives in half.
Cut the turkey into ¾-inch chunks.
Mix the olives and tomato paste.
Mix in turkey, adding as much as will be covered by the paste.
Optionally, warm the mixture.
Place some of the mixture on a tortilla.
Wrap the tortilla around the mixture.
Place the finished wrap on an ungreased cookie sheet , with the exposed edge (flap) downward to prevent the wrap from coming undone before it is cooked.
Keep making wraps as needed.
Place the cookie sheet in an oven set to 350°F .
Remove the wraps when they start to brown, which should be about 15 minutes.
Let the wraps cool a bit on the outside while heat sinks into the inside.