3/4 pound Russet potatoes*, cut into 1/2-inch pieces
1 tablespoon water
1 tablespoon canola oil
3/4 pound ground lean turkey
1 large carrot shredded
1/3 cup sliced green onions with tops
1 (8 ounce) can tomato sauce
2/3 cup shredded Cheddar cheese
1 teaspoon dried Italian herb seasoning or basil
Salt and pepper to taste
4 large 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 to 5 minutes until mixture is hot and most of sauce is absorbed. Season with salt and pepper. On work surface, lay out tortillas. Place 3/4 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.