Cajun rice & barbecue turkey burrito

Serves 4

  • 1 red pepper

  • 2 sticks of celery

  • 1 fresh red chilli

  • 6 spring onions

  • 2 cloves of garlic

  • 1 bunch of fresh coriander

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 1 x 250 g pack of Uncle Ben’s pre-cooked wholegrain rice

  • zest and juice of 1 lemon

  • 250 g leftover cooked turkey

  • 3 heaped tablespoons quality barbecue sauce

  • 4 large flour tortillas

  • 30 g feta cheese

  • low-fat natural yoghurt, to serve

  • Cholula hot chilli sauce, to serve

For this recipe, you will need 250g leftover cooked turkey





This is a quick, easy and super delicious way to use up any leftover turkey from your Christmas dinner – with the holy Cajun trinity of onion, pepper and celery in the rice and pops of caramelised meat, all wrapped up in a soft tortilla – trust me, it's to die for. You can make this with any leftover meat, so just go for whatever you've got in the fridge.




Deseed the pepper and trim the celery, then roughly chop into 1cm chunks. Deseed and finely slice the chilli, then trim and finely slice the spring onions and peel and finely slice the garlic. Pick the coriander leaves and set aside for later, then finely slice the stalks. Put all the chopped veg and herb stalks into a large non-stick frying pan over a high heat with a couple of lugs of olive oil and a pinch of salt and pepper. Fry for around 5 minutes, or until soft, stirring regularly. Add the rice, lemon zest and juice and cook for a further 5 minutes, or 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 for 5 to 10 minutes, or 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 and a drizzle of chilli sauce on the side.



Nutritional Information

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Method

For this recipe, you will need 250g leftover cooked turkey


This is a quick, easy and super delicious way to use up any leftover turkey from your Christmas dinner – with the holy Cajun trinity of onion, pepper and celery in the rice and pops of caramelised meat, all wrapped up in a soft tortilla – trust me, it's to die for. You can make this with any leftover meat, so just go for whatever you've got in the fridge.


Deseed the pepper and trim the celery, then roughly chop into 1cm chunks. Deseed and finely slice the chilli, then trim and finely slice the spring onions and peel and finely slice the garlic. Pick the coriander leaves and set aside for later, then finely slice the stalks. Put all the chopped veg and herb stalks into a large non-stick frying pan over a high heat with a couple of lugs of olive oil and a pinch of salt and pepper. Fry for around 5 minutes, or until soft, stirring regularly. Add the rice, lemon zest and juice and cook for a further 5 minutes, or 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 for 5 to 10 minutes, or 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 and a drizzle of chilli sauce on the side.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 512
    26%
  • Carbs 65.5g
    25%
  • Sugar 8.3g 9%
  • Fat 13.8g 20%
  • Saturates 3.5g 18%
  • Protein 33.6g 75%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 red pepper

  • 2 sticks of celery

  • 1 fresh red chilli

  • 6 spring onions

  • 2 cloves of garlic

  • 1 bunch of fresh coriander

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 1 x 250 g pack of Uncle Ben’s pre-cooked wholegrain rice

  • zest and juice of 1 lemon

  • 250 g leftover cooked turkey

  • 3 heaped tablespoons quality barbecue sauce

  • 4 large flour tortillas

  • 30 g feta cheese

  • low-fat natural yoghurt, to serve

  • Cholula hot chilli sauce, to serve