Last year, I used my leftover Thanksgiving turkey in Green Turkey Enchiladas.  (For that recipe, follow the link to my post from last Thanksgiving, and as a bonus, there’s a delicious way in this previous post to use up leftover pumpkin pie.)

This year, I decided to make Green Turkey Burritos.  Burritos are easier to freeze individually, and that was important this year.  I’m putting up meals in the freezer in preparation for shoulder surgery that’s going to put me out of commission for several weeks.

I’m using up my leftover turkey breast meat in these Green Turkey Burritos.  Green turkey anything might sound a little weird but these things are oh, so good.  If you made any green tomato salsa, this is an excellent way to use it and take care of your Thanksgiving leftovers.  You can also use a store-bought salsa verde in this recipe.

I make gluten-free tortillas for myself, and use store-bought flour tortillas for Dennis, and I make up a bag for each of us.  The burritos are wrapped in waxed paper, which doesn’t stick to the tortillas when frozen like plastic wrap sometimes does, but which must be removed before heating.  I write a note on the bag to this effect, because I don’t trust Dennis to remember if I just tell him!

  

Here’s the gluten-free tortilla recipe I use, followed by the Green Turkey filling recipe which can be used for individual burritos or a pan of enchiladas.  Follow the directions here, if you wish to make enchiladas.

Gluten Free Tortillas

(makes 6)

2 cups gluten-free all-purpose flour blend of choice (I use Bob’s Red Mill)
1 teaspoon xanthan gum
1½ teaspoons baking powder
1 teaspoon kosher salt
4 teaspoons vegetable shortening (or lard, if you have it)
½–1 cup warm water (about 100°F)

Place flour, xanthan gum, baking powder and salt in a food processor and mix well. Add 4 teaspoons shortening and pulse to combine. Pour in warm water a little at a time in a slow, steady stream, pulsing to combine until dough comes together in a ball.  I usually use about 1/2 cup of water.

With wet hands, divide dough into 6 pieces and roll into ball.  With rolling pin, roll each piece separately between two sheets of rice-flour dusted plastic wrap until about 1/8-inch thick and 8 inches wide.

Heat a large cast-iron or nonstick skillet. Peel plastic wrap off one side of tortilla, then flip the tortilla over your hand and peel off the other piece of plastic wrap. (You can reuse these for the rest of the tortillas.)  When the skillet is hot, place a raw tortilla flat in the skillet, one at a time. Cook until bubbles appear (about 30 seconds), then flip and cook another 30 seconds or until very lightly browned.  (Under-cooking a little is better than over-cooking, especially if you intend to roll them for burritos or enchiladas.)  Remove from pan and place on a plate, layering sheets of waxed paper between each tortilla. Continue until all tortillas are cooked.

For Green Turkey Burritos:

If using the gluten-free tortillas above, fill and roll while still warm and pliable.  If you wish, you may use 1 pkg. of store bought flour tortillas.  The recipe below fills 10-12 medium-sized tortillas, so I always make some burritos or enchiladas for me with the gluten-free tortillas and use the rest of the filling in flour tortillas for Dennis.

Green Turkey Burrito or Enchilada Filling

3 cups chopped turkey, light or dark meat or mixed

2 cups blended salsa verde (1 pint jar)

1 cup chopped onions

1 small can sliced black olives

2 cups shredded cheese (l like a mix of Monterey jack and pepper jack)

Mix all ingredients together.  Place a tortilla on a square of waxed paper.  Fill each tortilla with 3-4 tablespoons of meat/cheese filling.  Roll up like a burrito. (I don’t fold in the ends on the gluten-free tortillas because they just aren’t large enough or flexible enough).  Roll waxed paper around burrito, tucking in ends.  Place burritos in freezer bag and freeze.

To heat and serve, take burrito out of bag, unwrap waxed paper, and if microwaving, place on plate and heat in microwave under cover (you can use the waxed paper) for 2-3 minutes or until hot.  Sprinkle with a little more shredded cheese, if desired, and serve with sour cream, guacamole, or more salsa verde.

I prefer these heated in the oven.  Heat oven to 375, unwrap burrito, and place on heat-proof pie plate.  Sprinkle with shredded cheese and bake until burrito is hot through, and cheese is melted.  Serve with accompaniments as above.

One of these burritos alone makes a good lunch.  For dinner, serve with black beans squeezed with a lime wedge and a salad.