I started from a Rachael Ray recipe for Toaster Oven Smoked Turkey Chimichangas, and simplified
My version:
9 oz. package of thin-sliced smoked turkey lunch meat, chopped
Half-package of bagged cabbage/carrots coleslaw mix or angelhair coleslaw - 3 - 4 C.
2 C. shredded cheese
(visually this is about equal parts of the 3 ingredients)
toss with
1 tsp. cumin
1 T. chili powder
stir in
1 C. of our favorite salsa
2 T. chopped onion (optional)
8 - 8-inch flour tortillas
olive oil, as needed, about 3 T. total
Preheat oven to 400 degrees. Lightly grease a sheet pan.
Put about 1 T. olive oil on a plate large enough to hold the tortillas. Briefly dip both sides of each tortilla in oil to lightly coat - I often dip one, then shuffle the stack to use it to coat others.
Place a tortilla on the greased sheet pan, put a heaping handful of mixture down the center-third, tuck in short ends, then wrap/roll the long edges to form a burrito. Position seam-side down. Repeat. Lightly salt the tops of each burrito before placing the sheet pan in the oven. Bake about 20 minutes until browned. Use the baking time to prep optional condiments or sides of your choice:
Chopped tomatoes, Sour cream, Sliced avocado / guacamole, Additional salsa. Heated canned black beans or refried beans, Rice, Corn tortilla chips