Turkey Tortillas

Makes: 6-8 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga




  • 2 cups (475 mL) masa harina corn flour mix [Look for GF brands]
  • 1 tsp salt
  • 1 cup (250 mL) warm water

Turkey Filling

  • 2 tbsp sunflower oil
  • 1 lb (450 g) ground turkey
  • 1 tbsp chili powder
  • pinch salt
  • 1 head of iceberg lettuce, sliced
  • 4 tomatoes, diced
  • 1 avocado, diced
  • 2 cups (475 mL) refried beans [Look for allergen-free brands or see ‚ÄúBaked Beans‚Äù recipe.]


  1. For tortillas, combine the masa harina and salt in a bowl. Slowly add the water to form a dough. If too crumbly, add a little more water, if too wet add more masa harina.
  2. Knead dough 3-4 minutes. Divide dough into 12 golfball-size balls.
  3. Place each ball between plastic wrap and roll out to crepe thickness.
  4. In a dry sauté pan (preferably cast iron), on medium heat, cook each tortilla for about 1 minute per side.
  5. For filling, heat sunflower oil in a large sauté pan. Add turkey and sauté for 4-6 minutes. Add chili powder and salt. Continue to cook 2-3 minutes. Set aside.
  6. Fill each cooked tortilla with the turkey, lettuce, tomato, avocado and beans. Fold in half and enjoy.

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