Ingredients for 2 servings
Mix together the ingredients for the sauce and set aside.
Set a nonstick skillet on medium high heat. Once hot, lightly spray with avocado oil then add the celery, onion and bell pepper. Cook for 3 – 5 minutes until the veggies are softer with dark edges.
Add the cooked turkey, and to rehydrate it add pimientos, smoked paprika, and the rest of the herbs.
Warm a tortilla in the microwave for 30 seconds to help soften it.
Add the turkey and veggies mix, and pour in the sauce and top with romaine.
Set a nonstick skillet on medium high. Once hot, spray with oil then toast in the skillet on all sides of the burrito to make it crispy and seal it closed.
Enjoy!