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Cajun rice & barbecue turkey burrito
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Total Time:
25 minutes
Transform leftover turkey into a mouthwatering Cajun rice and turkey wrap bursting with flavor from onion, pepper, and celery.
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
Instructions:
  • Prepare the leftover cooked turkey. Remove seeds from the pepper, trim the celery, and chop into 1cm chunks. Slice the chili, spring onions, and garlic. Separate coriander leaves and finely slice the stalks. In a large non-stick frying pan, heat olive oil, add chopped vegetables and herb stalks, seasoning with salt and pepper. Cook for about 5 minutes until soft. Add rice, lemon zest, and juice; cook for an additional 5 minutes until golden. Toss turkey in barbecue sauce and cook in a separate pan until crispy. Warm tortillas in a dry pan. Fill tortillas with Cajun rice and turkey. Top with coriander leaves and crumbled feta. Roll into burritos. Serve with yogurt and chili sauce.

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