Turkey-Potato Dinner Wraps

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

• 3/4 pound (12 ounces) potatoes, cut into _-inch dice
• 1 tablespoon water
• 1 tablespoon canola oil
• 3/4 pound (12 ounces) ground lean turkey
• 1 large carrot, shredded
• 1/3 cup sliced green onions with tops
• 1 can (8 ounces) tomato sauce
• 2/3 cup shredded cheddar cheese*
• 1 teaspoon dried Italian herb seasoning or basil*
• Salt and pepper, to taste
• 4 large (9 to 10-inch) whole wheat or high fiber tortillas*
• Light sour cream (optional)*

Place potatoes in microwave-safe bowl; sprinkle with water. Cover, venting one corner. Microwave on HIGH 5 to 8 minutes just until potatoes are tender. (Time will depend on wattage of your oven.) Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add and break up turkey; cook 5 minutes, tossing occasionally. Mix in carrot; cook 2 minutes. Add potatoes and onions; cook and toss 2 minutes. Reduce heat to medium; mix in tomato sauce, cheese, and herbs. Cook, stirring occasionally, 4 to5 minutes until mixture is hot and most of sauce is absorbed. Season with salt and pepper. On work surface, lay out tortillas. Place _ cup hot turkey mixture on each; fold and roll up as for burritos. Cut in halves and place on serving plates. Accompany with sour cream, if desired

Makes 4 main-dish servings