Prep Time:10 min

Start to Finish:20 min

makes:4 servings

1/2

cup Progresso® chicken broth (from 32-oz carton)

1

medium onion, chopped (1/2 cup)

1

small red or green bell pepper, diced (1/2 cup)

1/2

cup frozen whole kernel corn (from 1-lb bag)

1/2

lb ground turkey breast

4

cloves garlic, finely chopped (can also use jarred garlic- quick & easy!)

1/2

cup salsa

1/4

cup chopped fresh cilantro

8

Whole wheat flour tortillas (8 to 10 inch), warmed*

Sour cream, if desired

1.

In 10-inch nonstick skillet, heat broth to boiling over high heat. Cook onion, bell pepper and corn in broth 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Reduce heat to medium-high.

2.

Stir in turkey and garlic. Cook 2 minutes, stirring occasionally. Stir in salsa. Cook about 5 minutes, stirring occasionally, until turkey is no longer pink. Stir in cilantro.

3.

Spoon slightly less than 1/2 cup turkey mixture down center of each tortilla; roll up tortilla. Serve with sour cream.

To warm tortillas, heat them in a hot ungreased skillet or griddle for 30 seconds to 1 minute. Or wrap desired number of tortillas tightly in foil and heat in 250°F oven for 15 minutes. Or place 2 tortillas at a time between dampened microwavable paper towels or sheets of microwavable plastic wrap and microwave on High for 15 to 20 seconds until warm.