Cajun Rice Barbecue Turkey Burrito Recipes

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CAJUN RICE & BARBECUE TURKEY BURRITO



Cajun rice & barbecue turkey burrito image

This is a quick, easy and super delicious way to use up any leftover turkey - with the holy Cajun trinity of onion, pepper and celery in the rice and pops of caramelised meat, all wrapped up in a soft tortilla - trust me, it's to die for.

Provided by Jamie Oliver

Categories     Rice Recipes     American     Turkey     Vegetables     Sandwiches & wraps

Time 25m

Yield 4

Number Of Ingredients 17

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

Steps:

  • For this recipe, you will need 250g leftover cooked turkey
  • Deseed the pepper and trim the celery, then roughly chop into 1cm chunks. Deseed and finely slice the chilli, then trim and finely slice the spring onions and peel and finely slice the garlic.
  • Pick the coriander leaves and set aside for later, then finely slice the stalks. Put all the chopped veg 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 tortillas in a dry frying pan, then divide and pile equal amounts of the Cajun rice and turkey onto 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.

Nutrition Facts : Calories 512 calories, Fat 13.8 g fat, SaturatedFat 3.5 g saturated fat, Protein 33.6 g protein, Carbohydrate 65.5 g carbohydrate, Sugar 8.3 g sugar, Sodium 2.00 g salt, Fiber 2.9 g fibre

KE'S CAJUN (DIRTY) RICE



Ke's Cajun (Dirty) Rice image

This is rice with a kick. It is best served with Cajun chicken or another Cajun dish. You will love how this complements your main dish; however, because this rice contains some meat, it can be eaten alone. Enjoy!

Provided by akatenacious3

Categories     Side Dish     Rice Side Dish Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

1 ½ cups water
⅔ cup uncooked brown rice
½ pound ground turkey
½ cup chopped green bell pepper
⅓ cup chopped onion
½ teaspoon minced garlic
½ teaspoon garlic powder
½ teaspoon dried celery flakes
1 teaspoon Cajun seasoning
¼ teaspoon ground black pepper
⅓ cup water
1 pinch salt, or to taste

Steps:

  • Bring 1 1/2 cup of water to a boil in a saucepan, and stir in the brown rice. Reduce the heat to a simmer, cover, and simmer until the rice is tender and the liquid has been absorbed, 40 to 50 minutes. Set the rice aside.
  • Place ground turkey into a skillet over medium heat, and cook and stir the turkey until the meat gives up some of its fat, 2 to 3 minutes; stir in green bell pepper, onion, and minced garlic. Cook and stir until the turkey is crumbly and no longer pink and the vegetables are tender, 5 to 8 more minutes. Drain excess grease, if necessary. Stir in the cooked brown rice, garlic powder, celery flakes, Cajun seasoning, black pepper, and 1/3 cup water.
  • Bring the mixture to a simmer, and cook until the liquid is absorbed, about 10 minutes. Season to taste with salt and additional black pepper, if desired.

Nutrition Facts : Calories 141 calories, Carbohydrate 18.1 g, Cholesterol 27.9 mg, Fat 3.5 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 0.9 g, Sodium 106.6 mg, Sugar 0.9 g

CHEESY TURKEY & RICE BURRITO



Cheesy Turkey & Rice Burrito image

Lean ground turkey, whole grain brown rice and whole wheat tortillas make this Cheesy Turkey & Rice Burrito a lunchtime fave.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 lb. 93%-fat-free ground turkey
1/2 cup chopped onions
2 cloves garlic, minced
1 tsp. chili powder
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup cooked instant brown rice
4 whole wheat tortillas (10 inch)
3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/4 cup chopped fresh cilantro

Steps:

  • Cook turkey, onions, garlic and chili powder in large nonstick skillet on medium heat 5 min. or until turkey is no longer pink, stirring occasionally.
  • Stir in salsa and rice; simmer 3 min. or until heated through.
  • Spoon turkey mixture down centers of tortillas; top with cheese and cilantro. Fold in opposite sides of each tortilla, then roll up burrito style.

Nutrition Facts : Calories 70, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

TURKEY BURRITOS



Turkey Burritos image

When my husband and I were married almost 30 years ago, my biggest challenge was learning to cook. Now I struggle to find filling lunches for our son. He loves these burritos.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10-12 servings.

Number Of Ingredients 11

1 pound ground turkey
1/2 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (16 ounces) refried beans with green chilies
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1 envelope taco seasoning
1/4 cup frozen corn
1/4 cup uncooked instant rice
10 to 12 flour tortillas (7 to 8 inches)
Shredded cheddar or Monterey Jack cheese, optional

Steps:

  • In a large nonstick saucepan, brown turkey and onion; drain. Add tomatoes, beans, chilies, olives, taco seasoning and corn; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Return to a boil. Stir in rice; remove from the heat. Cover; let stand for 5 minutes. Place about 1/2 cup filling down the center of each tortilla; sprinkle with cheese if desired. Fold in sides of tortilla.

Nutrition Facts : Calories 267 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 865mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 12g protein.

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