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Tuesday, 25 March 2014

3BM Kitchen : Cajun Rice & BBQ Turkey Burritos

As always I'm a huge fan of any recipe that's quick, easy and not horrifically fattening. At London Towers the suggestion of stir fries and prawn salads is getting slightly tiresome so we're branching out and trying some newbies! 

After some Mexican Sunday Brunch inspiration from the Breddos boys, I suggested Jamie Oliver's BBQ turkey burritos to spice up our Sunday and keep the Monday fear at bay! 

The verdict...super tasty bursting full of lots of different flavours...a good kick from the chilli which is cooled by the natural yoghurt, a deep smokeiness from the BBQ sauce and all topped off by creamy feta - YUM my stomach is rumbling for another portion or four right now! An added bonus is that it's really quick and so easy that even a man could pull this one off! 


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
Zest and juice of 1 lemon
250 g leftover cooked turkey
3 heaped tablespoons quality barbecue sauce (we used Jack Daniels BBQ sauce which was amazing!)
4 large flour tortillas (make them even healthier with wholemeal tortillas)
30 g feta cheese
Low-fat natural yoghurt, to serve


How...

1. Deseed the pepper and trim the celery, then roughly chop into 1cm chunks. Deseed and finely slice the chilli, spring onions and garlic. 



2. Pick the coriander leaves and set aside for later & then finely slice the stalks.

3. 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. 




4. Add the rice, lemon zest and juice and cook for a further 5 minutes, or until golden and warmed through.

5. Meanwhile, toss the turkey in the barbecue sauce




6. Cook over a medium-high heat and cook for 5 to 10 minutes, or until crispy and slightly caramelised.


6. Warm the tortillas and 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 and serve with a dollop of yoghurt and an optional drizzle of chilli sauce on the side.




7. Enjoy!!!

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