Quick, easy and delicious way to use up any leftover roast turkey or chicken.
1 red pepper
2 sticks of celery
1 fresh red chilli
6 spring onions
2 cloves of garlic
1 bunch of fresh coriander
sea salt and freshly ground black pepper
250g wholegrain rice ( pre-cooked )
3 heaped tbsp barbecue sauce
4 large flour tortilla
30g feta cheese
low-fat natural yoghurt, to serve
hot chilli sauce, to serve
Deseed the pepper, trim the celery and then roughly chop into 1cm chunks. Deseed the chilli, trim the spring onions, peel the garlic and then finely slice all. Pick the coriander leaves and set aside for later, then finely slice the stalks.
Put all the chopped vegetables 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 tortilla in a dry frying pan, then divide and pile equal amounts of the Cajun rice and turkey on to 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