In large skillet, combine salsa and jalapeno chilies. Cook uncovered, over medium heat 3 minutes, stirring occasionally. Add turkey, beans and cilantro; heat through. Spoon 1/4 of rice over each tortilla; top with 1/4 turkey mixture and cheese. Fold to enclose filling. Serve with lime wedges. Garnish with sour cream and lettuce, if desired. MILITARY FAMILY MAGAZINE JANUARY 1996 Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 89 (24%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 29.7mg||9 %|
|Sodium 189mg||7 %|
|Potassium 65.8mg||2 %|
|Total Carbohydrate 56.3g||17 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 53.5g|
|Protein 12.4g||18 %|
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Calories per serving: 370
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