Description
Great burritos that your kids will eat and ask for more. Ground turkey, crushed tomatoes, rice, onions, garlic, and celery wrapped in red cabbage within a white tortilla shell. We go to a lot of evening swim meets and our kids love them. If we told them what was inside they would say Eww! Without cheese, this is a lighter dinner alternative on the go.
Ingredients
- water to cover
- 1 cup uncooked brown rice
- 1 head red cabbage
- ¼ cup olive oil
- ½ red onion, chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, minced
- 1 pound ground turkey
- sea salt to taste
- 1 (8 ounce) can crushed tomatoes
- 12 (10 inch) flour tortillas
Instructions
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until rice is tender and liquid has been absorbed
- 45 to 50 minutes.
- Cut off the stem of the red cabbage. Peel leaves off gently
- being careful not to tear. Place individual leaves gently into a large pot of water and bring to a boil. Cook for 5 minutes; reduce heat and simmer until tender but still crunchy and red
- 8 to 10 minutes more. Drain.
- Heat olive oil in a large skillet over medium-high heat. Saute onion
- celery
- and garlic until softened
- 5 to 7 minutes. Mix in turkey meat and season with salt. Cook and stir until browned and crumbly
- 5 to 7 minutes. Add crushed tomatoes and cooked rice. Cook
- stirring occasionally
- until flavors combine
- 10 to 15 minutes more.
- Place 1 cabbage leaf on top of each tortilla. Fill with the turkey-rice mixture. Fold the bottom end up and roll into a tight burrito.
- Heat a grill pan over medium heat. Add burritos in batches; cook
- flipping as necessary
- until outsides are crunchy
- about 5 minutes.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 12