Cajun rice & barbecue turkey burrito

Name: Cajun rice & barbecue turkey burrito
Total time: 25 min
Yield: 4
Cuisine: american
Ingredients: 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; 1 lemon zest and juice of; 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

Serves 4

Cooks In25 minutes

DifficultySuper easy

American Turkey Vegetables Sandwiches & wraps

Nutrition per serving

Calories 512 26%
Fat 13.8g 20%
Saturates 3.5g 18%
Sugars 8.3g 9%
Salt 2.00g 33%
Protein 33.6g 67%
Carbs 65.5g 25%
Fibre 2.9g -

Of an adult's reference intake

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Ingredients

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
1 lemon , zest and juice of
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

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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.