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Leftover turkey burrito recipe

2 ratings

Jamie says: "Full of big flavours, these festive burritos will bring a welcome refresh on those in-between days. Get everyone to build their own using their favourite megamix of fillings." See method

Serves 4
45 mins
599 calories / serving

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 tbsp chipotle chilli paste
olive oil
4 wholemeal tortillas
optional: 75g feta or Cheddar cheese

Each serving contains

Energy
2525kj
599kcal 30%
Fat
14g 19%
Saturates
6g 28%
Sugars
8g 9%
Salt
1.5g 25%

of the reference intake
Carbohydrate 7.4g Protein 42.1g Fibre 12.3g

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.

See more Jamie Oliver recipes