Ground Turkey Burritos

Whip up a satisfying meal with these Ground Turkey Burritos that bring big flavor with simple ingredients. Swap out heavier proteins for lean, juicy ground turkey that keeps things light yet hearty. Load soft tortillas with seasoned turkey, beans, rice, and your favorite toppings to create a customizable dinner that’s perfect for busy weeknights. Serve them fresh off the skillet or wrap them up for a grab-and-go option that’s just as tasty. Garnish with a batch of my Pineapple Corn Salsa tons of extra flavor.

_{This recipe post was created in sponsorship with Manitoba Turkey Producers.}

Stock your pantry with canned beans to unlock quick, nutritious meals any night of the week. Add them to these Ground Turkey Burritos to boost protein, fiber, and texture without extra cooking time. Rely on canned beans for busy weeknights when convenience matters most. Create hearty comfort food with Baked Beans with Ground Beef, prepare a wholesome White Bean Barley Salad for meal prep, or serve a refreshing White Bean Caprese Salad as a protein-rich side dish. Use canned beans to cut down prep time, stretch your ingredients, and keep healthy recipes simple and satisfying.

Jump to:

• Ingredients
• Substitutions and Variations
• How to make Ground Turkey Burritos
• Storage
• Recipe

Ingredients

Find below the list of ingredients I used for my Ground Turkey Burritos.

• Yellow Onion
• Garlic Cloves
• Ground Turkey
• Chili Powder
• Cumin Powder
• Smoke Paprika
• Black Beans
• Cooked Rice or my Rice Cooker Mexican Rice
• Salsa
• Grated Cheese
• Cilantro
• Sour Cream
• Avocado Slices

See recipe card for quantities.

Substitutions and Variations

These burritos are super flexible! Below, you’ll find a list of substitutions if you’re missing an ingredient, followed by creative variations to change up the flavor.

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Substitutions for Ground Turkey Burritos

• Oil: Use avocado oil, canola oil, or butter instead of olive oil.
• Onion: Swap yellow onion for white, red, or shallots.
• Garlic: Use ½ teaspoon garlic powder per clove.
• Ground Turkey: Replace with ground chicken, lean ground beef, or plant-based meat.
• Chili Powder: Swap with taco seasoning or chipotle powder.
• Cumin Powder: Replace with ground coriander or garam masala.
• Smoked Paprika: Use regular paprika or chili flakes.
• Black Beans: Swap with pinto beans, kidney beans, or chickpeas.
• Cooked Rice: Replace with quinoa, couscous, or cauliflower rice.
• Salsa: Use pico de gallo, enchilada sauce, or canned tomatoes.
• Frozen Corn: Swap with fresh corn or canned corn.
• Tortillas: Use whole wheat, spinach, or gluten-free tortillas.
• Grated Cheese: Replace with Monterey Jack, mozzarella, or dairy-free cheese.
• Sour Cream: Swap with Greek yogurt or Mexican crema.
• Fresh Cilantro: Replace with parsley or green onions.
• Avocado: Use guacamole or a drizzle of avocado oil.

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Variations for Ground Turkey Burritos

• Oil: Cook with bacon fat for a richer taste.
• Onion: Add green onions for a milder bite.
• Garlic: Roast garlic for sweetness.
• Protein: Try shredded rotisserie chicken or pulled pork instead of ground turkey.
• Spices: Add cayenne pepper or crushed red pepper for heat.
• Cumin: Toast whole cumin seeds and grind them for bold flavor.
• Paprika: Use chipotle powder for smoky spice.
• Beans: Skip beans and add sautéed bell peppers or zucchini.
• Rice: Try Spanish rice or cilantro-lime rice.
• Salsa: Use salsa verde for a tangy twist.
• Corn: Char the corn for a smoky flavor.
• Tortillas: Use large lettuce leaves for a low-carb wrap.
• Cheese: Use pepper jack for extra heat.
• Sour Cream: Blend with chipotle in adobo for smoky creaminess.
• Herbs: Swap cilantro for basil or mint for a unique twist.
• Avocado: Add mango or pineapple slices for a sweet contrast.

How to make Ground Turkey Burritos

Storage

For the fridge (2–3 days):

• Let the burritos cool to room temperature (this prevents sogginess from trapped steam).
• Wrap each burrito tightly in foil or plastic wrap.
• Place them in an airtight container or zip-top bag.
• Reheat in a skillet, oven, or microwave until warmed through.

For the freezer (up to 3 months):

• Wrap each burrito tightly in foil (or parchment + foil for extra protection).
• Place them in a freezer-safe bag or container to prevent freezer burn.
• Reheat straight from frozen in the oven (350°F / 175°C for 30–40 minutes) or unwrap and microwave in 1–2 minute bursts until hot.

Tip: If you know you’ll be freezing, skip toppings like sour cream, fresh salsa, or lettuce inside the burrito — they don’t freeze well. Add those fresh after reheating.

Recipe