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Love your Leftovers: Turkey Burritos

Tuesday, December 2016

What we love about this clever use of leftover roast turkey is that the Mexican twist provides  some relief from leftovers fatigue; also the ingredients aren’t going to be taking up too much valuable refrigerator space on the big day as most can be found in your pantry!

A light and healthy meal that is a delicious way to use up those Christmas leftovers.


Turkey Burritos


  • 2 teaspoons olive or coconut oil
  • 1 red onion, diced
  • 1 Tablespoon pickled jalapeno chilies, diced
  • 2 teaspoons ground coriander
  • 400g can diced tomatoes
  • 420g can red kidney beans, rinsed and drained
  • 1 3/4 cups cooked turkey (approximately 300g), shredded
  • 12 burrito tortillas
  • 1/2 cup sour cream
  • 1/2 iceberg lettuce, shredded
  • 3/4 cup tasty cheese, grated
  • 1/2 cup fresh coriander


  1. Over a medium heat, heat the oil in a large frying pan. Add onions and cook until soft, stirring occasionally.
  2. Add jalapenos and ground coriander, and cook for a further minute.
  3. Add tomatoes and beans and simmer over a low heat for 3 to 5 minutes, or until mixture has thickened - stir occasionally.
  4. Add turkey. Simmer for 5 minutes or until heated through.
  5. While turkey is on the simmer, heat tortillas according to packet directions.
  6. Prepare your burritos by spreading each heated tortilla with a smear of sour cream. Pile on the lettuce, turkey mixture, cheese, coriander leaves.
  7. Roll, serve and enjoy!

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Love your Leftovers: Turkey Burritos