Ingredients:
1 package Honeysuckle White or Shady Brook Farms Turkey Breast Cutlets, cut into 1-inch pieces
1 T. olive oil
1 c. light sour cream
1 c. light ranch dressing
10 (8-inch) flour tortillas
1 c. shredded Monterey Jack cheese
2 c. bottled salsa
2 medium tomatoes, seeded and diced
2 green onions, chopped (optional)

Instructions:
Preheat oven to 375°F. Grease 9 x 11-inch baking pan. Heat oil in large nonstick skillet over medium-high heat. Cook turkey, stirring constantly until no longer pink, about 10 minutes. In small bowl, mix sour cream and ranch dressing. In another small bowl, combine 1 cup sour cream mixture and turkey. Divide turkey mixture, cheese and salsa evenly over tortillas. Roll up and place seam-side down in prepared pan. Bake, uncovered, 25 to 30 minutes. Top with tomato, green onion and any remaining salsa and/or sour cream mixture.

Published in the October 12, 2005 issue of Farm World.