Ingredients
Equipment
Method
- In a mixing bowl, whisk together honey, Dijon mustard, olive oil, salt, and pepper to create the marinade.
- Add the diced turkey breast to the marinade, ensuring it’s evenly coated. Let it marinate for at least 15 minutes for the flavors to meld.
- Heat a large skillet over medium-high heat. Once hot, add the marinated turkey and cook until browned and cooked through (about 20 minutes), stirring occasionally. The internal temperature should reach 74°C (165°F).
- Stir in the shredded cabbage and cooked beets to the skillet, cooking for an additional 5 minutes until the cabbage begins to wilt.
- Remove the skillet from heat and let the turkey mixture rest for about 5 minutes.
- Warm the tortillas in a dry skillet or microwave.
- Assemble each tortilla by placing a generous scoop of the turkey mixture in the center, then topping with fresh parsley and any optional toppings you desire.
- Fold the tortillas around the filling and serve immediately with your choice of sides.
Nutrition
Notes
Feel free to customize your tortillas with any seasonal veggies you love!
If you're short on time, pre-cooked turkey or rotisserie chicken can be used instead.
For storage, keep any leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet or microwave before serving.
Enjoy cooking and don’t hesitate to experiment with flavors—there’s no right or wrong in the kitchen!
If you're short on time, pre-cooked turkey or rotisserie chicken can be used instead.
For storage, keep any leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet or microwave before serving.
Enjoy cooking and don’t hesitate to experiment with flavors—there’s no right or wrong in the kitchen!