Leftover turkey burrito
Zingy & spicy
45 mins
Not Too Tricky
serves 4
About the recipe
Full of big flavours, these festive burritos will bring a welcome refresh on those in-between days, and put all that leftover turkey to good use. Get everyone to build their own using their favourite megamix of fillings.
Ingredients
150g basmati rice
1 lime
360g ripe tomatoes
optional: 1 bunch of coriander (30g)
1 x 375g tin of sweetcorn in water
1 x 400g tin of black beans
300g leftover higher-welfare roast turkey
2 tablespoons chipotle chilli paste
olive oil
4 wholemeal tortillas
optional: 75g feta or Cheddar cheese
Top Tip
Go veggie by replacing the turkey with leftover roast veg.
Method
- Preheat the oven to 200°C/400°F/gas 6. Cook the rice according to the packet instructions, adding a few gratings of lime zest to the water. Once the rice is cooked, drain and spread it out flat on a tray to cool.
- Halve, deseed and dice the tomatoes and roughly chop the coriander (stalks and all), if using. Drain the sweetcorn and black beans, squeeze in the juice of ½ the lime, then mix together with a small pinch of sea salt and black pepper to make a salsa.
- Shred the turkey and mix with the chipotle paste and remaining lime juice until nicely coated.
- Tear off a large piece of tin foil and rub with a little olive oil. Lay one tortilla on top and spoon one quarter of the rice down the centre, flattening it slightly. Top with a spoonful each of the chipotle turkey and salsa, then crumble over a little cheese, if using. Fold in the two sides then roll up the burrito, tightly wrapping it in the foil and scrunching the ends into a cracker shape.
- Repeat with the remaining tortillas, then bake for 25 minutes, or until hot and toasted. Serve with the remaining salsa on the side.
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