Serves 4, Kcals 599, Fibre 12.3g
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 turkey
2 tbsp chipotle chilli paste
olive oil
4 wholemeal tortillas
optional: 75g feta or Cheddar cheese
1. 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.
2. 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.
3. Shred the turkey and mix with the chipotle paste and remaining lime juice until nicely coated.
4. 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.
5. Repeat with the remaining tortillas, then bake for 25 minutes, or until hot and toasted. Serve with the remaining salsa on the side.
Recipe from Tesco
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