Turkey Sausage Breakfast Wrap
1 pound ground turkey
1 teaspoon sage
½ teaspoon marjoram
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon dry mustard
pinch of cayenne
2½ tablespoons canola or peanut oil, divided
¾ cup green chile salsa
6 large (10- to 12-inch) flavored tortillas
1 package (16 ounces) frozen hash browns
Combine turkey and next seven seasonings in a large bowl. Heat ½ tablespoon oil in a large nonstick skillet. Add turkey mixture and cook, stirring often, about 5 minutes or until turkey is cooked through. Remove and set aside. Add remaining 2 tablespoons oil to skillet. Add hash browns and cook according to package directions. Push hash browns up sides of skillet. Crack eggs into the center of skillet and scramble, stirring until eggs are partially cooked through. Return cooked turkey to pan and mix with hash browns and eggs. Stir for 2 minutes or until eggs have set. Add green chile salsa, stir to combine. Place filling evenly over flavored tortillas. Serve with garnishes — such as chopped fresh tomatoes, avocado slices or salsa — and let guests fold their own wrap.
Makes six large wraps.
For a perfectly rolled wrap, simply spoon the filling into a rectangle on the bottom half of the tortilla and fold in sides towards the center, then fold the bottom over the filling and continue to roll until its wrapped.
Page 19 of "Cooking Across Turkey Country"
Submitted by Kris Wetherbee