Ingredients for Burrito with Turkey
- 250 g leftover cooked turkey
- 250 g rice
- 4 large flour tortillas
- 1 red pepper
- 1 fresh red chilli
- 1 onion
- 2 gloves of garlic
- 2 sticks of selery
- 1 bunch of fresh coriander
- 40 g feta cheese
- 4 tbsp barbecue sauce
- natural yoghurt ( to serve)
- olive oil
- salt and pepper
Boil the rice, using the instructions on the packet.
Pick the coriander leaves and set aside for later, then finely slice the stalks.
Deseed the pepper and the chilli.
Trim the celery and the pepper roughly chop.
Finely slice the chilli, then trim and finely slice the onion and peel and finely slice the garlic.
Put a couple of lugs of olive oil into a large non-stick frying pan over a high heat and add all the chopped veg and herb stalks with and a pinch of salt and pepper. Fry for around 5 minutes, or until soft, stirring regularly.
Add the cooked rice, lemon zest and juice and cook until golden and warmed through.
Meanwhile, toss the turkey in the barbecue sauce, then add to a medium frying pan over a medium-high heat and cook until crispy and slightly caramelised.
Warm the tortillas in a dry frying pan, then divide and pile equal amounts of the Cajun rice and turkey onto one side of each tortilla.
Scatter over the reserved coriander leaves and crumble the feta on top.
Roll them up, tucking in one side as you go, so you end up with four open-ended burritos.
Serve with a dollop of yoghurt on the side.