Turkey Burrito

My turkey burrito is a delicious mix of your spiced leftover turkey and fresh new ingredients. Every bite highlights a delicious different ingredient until you’ve eaten it all!

Ingredients for 4 servings

120g	Turkey, cooked
2	Tortilla Wraps (regular size)
100g	Cooked Rice
40g	Cucumber (diced)
10g	Spring Onion (chopped)
50g	Avocado (cubed)
85g	Kidney Beans (tinned)
1/2 tsp	Dried Cumin
1/2 tsp	Smoked Paprika
1 tbsp	Tomato Ketchup
1	Lime (juice only)
5g	Coriander (torn)
	Spray Olive Oil

Equipment

• Medium Frying Pan
• Bowl
• Kitchen Foil

Method

• Put the frying pan onto a medium heat and add a couple of sprays of the oil.
• Add the turkey and sprinkle with the cumin and smoked paprika.
• Toss the turkey in the spices before adding the ketchup.  This is going to make your turkey lovely and sticky!
• Remove the pan from the heat.
• Add the rice, cucumber, spring onion, avocado and kidney beans to a bowl and squeeze over the lime juice.  
• Stir this mixture before adding the sticky turkey to the bowl along with the torn coriander.
• Give the mixture one last stir before assembling the burrito.
• Place a piece of foil onto a baking sheet.  It should be larger than your tortilla wrap.
• Fill the centre of the wrap with half of the mixture before wrapping the burrito and rolling the foil.
• Twist the ends of the foil to seal the burrito and repeat to make the second burrito.
• To serve, cut the burrito in half with a knife and peel back the foil.
• Get ready to zing!

Notes

• Don’t be tempted to prepare the avocado too soon as it will start to discolour.  You need the lime juice to stop it from turning a murky colour.
• Feel free to use other beans instead of kidney beans.  I just used what I had leftover!
• This dish is something you can prepare in advance and refrigerate.
• For this recipe I used regular white long grain rice.
• You could use 1 large tortilla wrap instead of regular sized ones.  My supermarket doesn’t seem to stock the really large ones right now!