New York Fashion Week is around the corner, and this past week I’ve been doing a lot of work for our other company. Client demands haven’t left me much time to cook dinner, but I’ve been playing with the Healthy Turkey Burrito recipe in the back of my mind for a long time now.

One of the first dishes I used to make when Ron and I were first living together was turkey tacos. It was big treat to experiment in the galley kitchen of his old bachelor pad and work on different variations until I came up with unique ones I wanted to keep making over and over.

One of the other early things I made all those years ago was Brussel sprouts. Ron said it was the first time he’d eaten non-bitter Brussel sprouts. Healthy Turkey Burritos are a great way to meld those two early flavors from our first years together. That’s my personal take on this dish. Everyone else will think they are simple and delicious treats for when you’re pressed for time, but want a little fusion flavor in your dinner. Of course, these burritos are very healthy. Please enjoy them!

Ingredients:

• 1 package of fresh ground lean turkey meat
• 12 ounces of brussel sprouts, washed with ends removed and sliced
• 1/2 cup of dried cranberries, sweetened
• 2 large leeks, white part only, washed and sliced
• 1 tablespoon of chile powder
• 1 tablespoon of Italian seasoning
• 1 tablespoon of dried dill
• 1 tabelspoon of dried mustard
• 2 tabelspoons of light extra virgin olive oil
• large whole wheat wraps

Prepare your ingredients. Use the white part of the leek and slice. Place in a nonreactive bowl and fill with cold water. Let it sit for five minutes so the sand and dirt fall to the bottom of the bowl, then drain and pat dry. Now wash the Brussel sprouts and cut the bottom off and discard. Thinly slice the sprouts lengthwise, pat dry and set aside.

In a large pan over medium heat add one tablespoon of light extra virgin olive oil. When the oil is hot, add in the ground turkey meat, a pinch of sea salt, ground black pepper, chili powder and Italian seasoning. Mix well to coat the meat evenly. Cook for 5-10 minutes until the turkey meat is brown. Remove from heat and set aside. If you put it into a large serving bowl, cover it with foil to keep warm.

In a large pan over medium heat, add one tablespoon of olive oil. Once the oil is hot, add the leeks, then sea salt. Saute for two minutes then add the Brussel sprouts, dill and mustard powder (or a tablespoon of dijon if you prefer), sea salt and fresh ground black pepper. Stir to mix well and cook for 10-15 minutes until the Brussel sprouts soften and brown. If you need to drizzle in more oil, go ahead because it won’t hurt the dish. Add the dried cranberries and cook together for one minute. Transfer to a serving bowl.

If you like your flour tortillas warm, pop them in the oven or microwave. I love mine a little charred. I turn one burner on high and place one tortilla on the burner for 10 seconds and flip it over using a pair of tongs. Place the charred or warm tortillas on a clean cotton towel and cover to keep warm.

To make the burritos, I place the turkey in an approximate line before topping it with the Brussel sprout mixture.

This dish doesn’t take a lot of hard work, and the flavor constitutes a wonderful combination in each bite. Ron likes to fold up the bottom open end of each burrito so the contents don’t get away. Healthy Turkey Burritos are a lot of fun for kids, as they can help put together their own, going heavy on what they like most. For parents, there’s not a lot of hassle to this healthy treat. Enjoy this happy finger food any time of year!