1 pound ground raw turkey
1/2 teaspoon garlic pepper seasoning
1/2 cup chopped onion
dash celery salt
4 cloves garlic, minced
2 cups shredded Monterey jack cheese
1/4 to 1/3 cup cooking oil
10 (10 inch) flour tortillas
1 16 ounce package broccoli slaw
1/3 cup bottled Szechuan stir-fry sauce
1/2 teaspoon five spice powder

For filling, cook turkey, onion and garlic in skillet til turkey is no longer pink and onion is tender. Drain off fat. Place meat in a large bowl. Heat 1 tablespoon of oil in same skillet, stir-fry broccoli slaw for 2 minutes. Stir broccoli slaw, the stir-fry sauce, five-spice powder, garlic pepper and celery salt into meat. Stir in shredded cheese. Heat tortillas to soften. Spoon about 3/4 cup filling onto each tortilla just below center. Fold bottom edge of tortilla up and over filling. Fold in opposite sides just til they meet. Roll up. Secure with toothpicks. Heat 2 tablespoons of remaining oil in wok or skillet. Cook burritos, 3 or 4 at a time over medium heat about 4 minutes or until golden, turning once. Drain on paper towels. Keep warm in oven. (Burritos may be baked to warm instead of fried.)