1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground turkey or chicken and cook, breaking it up with a spoon, until it’s no longer pink, about 5-7 minutes. Drain any excess fat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2. Stir in the diced tomatoes (undrained), rinsed black beans, drained corn, chili powder, cumin, salt, and pepper. Pour in the low-sodium chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld. The mixture should be slightly thickened.

3. Remove the skillet from the heat and stir in the 1/4 cup of fresh chopped cilantro. Taste and adjust seasonings if necessary.

4. While the filling simmers, warm the whole wheat tortillas according to package directions. You can do this in a microwave for 15-20 seconds per tortilla, or in a dry skillet over medium heat for about 30 seconds per side until pliable.

5. Spoon about 1/2 to 3/4 cup of the warm filling into the center of each warmed tortilla. Sprinkle about 2 tablespoons of shredded reduced-fat cheddar cheese over the filling.

6. Fold the sides of the tortilla over the filling, then roll it up tightly to create a burrito or wrap. Repeat with the remaining tortillas and filling. Serve immediately with your favorite optional toppings.