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1 medium onion, finely chopped

1 medium sweet potato, peeled and cut in 1/2-inch pieces

1 14-ounce can low-sodium, reduced fat chicken broth

2 tablespoons celery, diced

1/2 teaspoon salt, optional

1/2 teaspoon sage

1/8 teaspoon black pepper

2 cups boneless cooked turkey, cubed

3/4 cup dry stuffing mix 

8 10-inch whole wheat tortillas

2 cups shredded reduced-fat Cheddar cheese
sliced jalapeño peppers, for garnish (optional)
In a large saucepan, place onions, sweet potato, chicken broth, celery, salt, sage and pepper. Bring to a simmer, over medium-low heat. Cook 10 minutes or until vegetables are softened.
Stir turkey and stuffing mix into vegetable mixture and heat five minutes, stirring frequently or until heated through and mixture has thickened.
Heat one tortilla in a dry skillet over medium heat. Sprinkle with 1/4 cup cheese and top with 1/2 cup of filling. Allow cheese to melt for 10 seconds and remove from skillet. Fold in two opposite edges of tortilla, one inch each, and roll up. Repeat with remaining tortillas. Place seam side down on serving plate. Top with sliced jalapeño peppers.[[In-content Ad]]

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