Okanagan Gluten Free Consulting

I have had a few requests this summer to post this recipe.  Unfortunately, I don’t have a picture of it, so you will have to let your taste buds and imagination lead the way.  The original recipe is from Pampered Chef, modified to be gluten free.  Enjoy!

8 La Tortilla Ivory Teff wraps, divided
1 pound lean ground turkey
2 tbsp taco seasoning mix (Old El Paso)
1/2 cup water
1 jar (16 ounces) salsa, divided
2 cups shredded Colby & Monterey Jack cheese blend, divided
1 green onion with top, sliced, divided (more if you like green onion)
4 cups thinly sliced iceberg lettuce
1/2 cup sour cream

1.  Preheat oven 350.  Spray bottom and sides of Deep Dish Baker (Pampered Chef) with nonstick cooking spray.  Arrange four tortillas in the bottom of the baker, overlapping slightly.

2.  In large skillet, cook ground turkey over medium heat 8-10 minutes or until no longer pink, breaking turkey into small crumbles.  Drain, if necessary.  Add taco seasoning mix and water; cook according to package directions.  (Note: I just mix the water and taco mix together in the measuring cup and mix it in.  Once it soaks up and evaporates, I consider it done). Remove from heat.  Stir in 1 cup of the salsa.

3.  Spoon turkey mixture evenly over tortillas in baker.  Sprinkle with 1 cup of cheese.  Sprinkle half of the green onion over the cheese.  Top with remaining 4 tortillas, overlapping slightly and pressing down lightly.  Spread remaining salsa over tortillas.  Sprinkle with remaining cheese and onion.

4.  Bake 28-30 minutes or until cheese is melted.  Remove from oven, let stand 5 minutes.  Cut into wedges.  Serve with lettuce and sour cream.

Variations:  use Dayai Cheese (Nature’s Fare) and skip sour cream if looking for dairy free option.  Nature’s Fare carries mozzarella, cheddar, and a spicier “Jack” type cheese (recommended, it is not too spicy).