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  • In a medium nonstick skillet, heat the oil, two turns of the pan, over medium high. Add the turkey; season with coriander, cumin, granulated garlic, oregano, salt and pepper. Cook, breaking up with a spoon, until browned and cooked through, about 5 minutes. Add the stock, ketchup, vinegar, sugar, hot sauce and Worcestershire. Simmer the BBQ turkey, stirring often, until the sauce thickens, about 12 minutes.

  • Meanwhile, in a large nonstick skillet, melt 2 tbsp. butter over medium-high. Add the onion, potato, apple and thyme; season. Cook, stirring often, until browned, about 15 minutes. Wipe skillet clean to cook the eggs, if using.

  • Heat a griddle pan over medium-high.

  • If adding eggs to the filling, melt 1 tbsp. butter in reserved skillet over medium. Crack the eggs into the skillet; fry until cooked to over-easy or over-medium, 3 to 4 minutes.

  • Assemble the burritos by placing a quarter of the BBQ turkey and the hash, 1 egg, if using, and a quarter of the cheese along the lower third of each tortilla. Fold in the sides, then roll up tightly.

  • Lightly spray the burritos with cooking spray. Add to the griddle pan, seam side down; cook until crispy and browned, about 2 minutes per side. Cut in half.