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Turkey Burritos (2 ways- Low Carb and Classic)

These turkey burritos were everything I needed and everything I didn't know I needed. Full of SO many delicious things like ground turkey, corn, beans, salsa and of course cheese. I also included a few different options here to satisfy any situation and diet. There's a low carb option and a classic more filling option. There's also a work from home and a make ahead option for lunch tomorrow or the freezer for later!

I love this recipe because it is so so quick. For the rice I chose microwavable options. The cauliflower rice I found in the freezer isle at my local grocery store and the brown rice I got from #TraderJoes but there's plenty of other kinds at the local grocery store as well!

I don't typically sub cauliflower rice for normal rice because regular is just too good but I promise it is worth it here if you're looking for a low carb option. Between the taco seasoning, turkey, other ingredients and toppings, the rice is simply there as a filler and bulk so the cauliflower is a perfect sub! Plus if you're like me, a full burrito may but you right to sleep for the afternoon so if you're looking to lighten up your lunch I recommend the low carb option.

On the other hand, if you're looking for a bigger meal- I recommend the classic version! In our house we split, half classic and half low carb. My fiancé enjoyed the extra rice and fuller tortilla to hold him over until dinner while I preferred extra snacks and a salad with my low carb version. I used the salad as a catch all my burrito filling!

No matter which version, diet or method you choose, they are all DELICIOUS!

Turkey Burritos (2 ways- Low Carb or Classic)

8 servings | Cook time: 15 minutes

Don't believe me? Check out my fiancé's reaction!

Notes: this recipe includes a few alternatives. It has a low carb option or a more filling option. It also includes direction for eating immediately or for saving and reheating later.


  • 2 tbsp taco seasoning

  • 20 oz 93% ground turkey

  • 1 cup frozen corn

  • 1 cup low sodium black beans (drained and rinsed)

  • 8 oz plain greek yogurt or low fat sour cream

  • 1 cup salsa

  • 4 oz Mexican shredded cheese

Low Carb:

  • 4 cups (or 2 bags) frozen cauliflower rice

  • 8 low carb tortillas (I used tumaros tortillas)


  • 4 cups microwavable rice (or 1 cup dry) (I used 2 bags of #traderjoes frozen brown rice)

  • 8 regular tortillas

Optional (for serving):

  • 2 cups grape tomatoes

  • 4 cups chopped romaine


  1. Spray a large sauté or sauce pan with nonstick olive oil spray. Add ground turkey, breaking up into small chunks with a wooden spoon, until 3/4 cooked, ~4-5 minutes.

  2. While the turkey is cooking, microwave the rice of choice until just about fully cooked.

  3. Stir in taco seasoning to the ground turkey.

  4. Add frozen corn, black beans and cooked rice to the pan and heat until everything is warmed through.

  5. Remove pan from heat and fold in shredded cheese.

  6. If preparing to be heated at a later date, lay foil down beneath the tortilla. If eating immediately, foil is not needed.

  7. Divide the meat mixture between the 8 tortillas and top with yogurt/sour cream and salsa.

  8. Wrap the tortilla tightly around the meat mixture and it is entirely sealed. For reheating later, wrap the foil around the tortilla and set aside.

  9. For eating now: heat the skillet and spray with nonstick spray. Place the wrap, seam side down, in the skillet and cook until brown. Flip and brown the second side. Serve alongside romaine and tomatoes if preferred. I had them as a salad with some of the burrito filling.

  10. For reheating in foil: place burrito in toaster oven or normal oven at about 325 until warmed through (about 5-7 minutes). Once warm, peel back the foil and enjoy.

  11. For freezing: Place foil wrapped burrito in freezer bag and store in freezer. To reheat, remove from freezer and transfer to oven for about 40 minutes or until warmed through.


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition provided for both low carb and classic burrito. You can modify by using a low carb tortilla in the classic or only using 2-3 cups of the rice in the classic versus all 4 as it does make a lot of filling.


Recipe Link
Nutrition Facts
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