Another interesting way to use up any leftovers at Thanksgiving.
Ingredients
14 OZ / 400 G cooked turkey
10.5 OZ / 300 G mixed cooked vegetables
1 TSP smoked paprika
7 OZ / 200 G pearl rice
53 OZ / 1500 ML chicken stock
3.5 OZ / 100 G canned black bean
2 EA avocado
3.5 OZ / 100 G sweetcorn kernels
0.5 EA red bell pepper
1 EA lime wedges
1 OZ / 30 G cilantro
4 EA tortilla wraps
2 OZ / 50 G green onion
2 OZ / 50 ML cranberry sauce
Directions
Slice the red bell pepper thinly and add it to the deep steaming tray along with the black bean and sweetcorn.
Add the rice to the simmering basket and rinse your rice with cold water. Add the stock, insert the simmering basket into the mixing bowl, then attach the deep steaming tray. Cook the rice and vegetables for 25 minutes / 230°F|110°C / speed 1 / stir. Stir your rice with the spatula.
While your rice cooks, prepare the turkey by roughly chopping it, then set them aside for later.
Just before the rice is cooked, slice the avocado in half, remove the stone and skin, then slice. Wash and pick the cilantro, slice the green onions and wedge the lime.
Remove the steaming sets and the rice from the mixing bowl. Reserve a quarter cup of stock, then clean out the mixing bowl. Add your pepper, corn, black bean, mixed vegetables, cooked turkey and reserved stock back to the mixing bowl and combine the mix for 5 minutes / 212°F|100°C / speed 3.
TIP: You may need to adjust the stock depending on the consistency of the filling.
Warm your tortillas, then add some rice, along with the leftover mix, cilantro, green onion, cranberry sauce and sliced avocado in your burrito. Wrap tightly then serve.
Garnish with lime slices. Enjoy your meal!
Recipe Note
TIP:
Make it vegan by substituting the turkey with hard tofu and using vegetable stock.
