Curried Turkey Burritos

Do you ever get strange cravings? Apparently I do, for something very specific which I had never actually had. One day at random, I decided I wanted a curried turkey burrito. 

Say Whaaaat?

Yes, my mind decided it needed some strange combination of Mexican and Indian to be delighted. So I got in the kitchen and went to work!

First, I started by putting some volcano rice on the cooker and pull a GF flatbread out of the fridge or freezer. With that started I started to chop by vegetables for inclusion with the ground turkey. I used:

Cook vegetables of your choice

• One small white onion
• 2 celery stalks
• 2 carrots

I chopped them up into little bits and cooked them with about 1/2 tbsp of extra virgin olive oil for about ten minutes.

Spices/additives

Then I needed to create the curried-Mexican flavor. To accomplish this I added:

• 1 tbsp-ish Red Curry Paste
• 1-2 tbsp lime juice
• 2 tsp garlic
• 1/3 cup marina with hot peppers
• 1 lbs-ish ground turkey (you could sub tofu for make vegetarian)
• Salt and pepper to taste

Cook well

I added all the above at once into the frying pane with the vegetables. I cooked this for about 10 minutes making that chopping motion that you do when cooking mince meat (side note, I once had dinner at a friend's house who was making tacos. They did not realized you needed to kind of chop the ground meat while it cooked. The outcome was disastrous). 

Once the turkey and rice were done, I placed both onto the flatbread. Whenever I have a wrap or burrito I always wrap it with tin foil; this keeps it from falling apart and me from making a mess of my table and myself. 

Finally, I decided to serve it with a small side salad which was simply spinach with a lite spray of extra virgin olive oil from my Misto and a touch of salt, pepper and oregano. The result was exactly what I was looking for, and surprisingly delicious. This made enough for four meals for me, I even just had the turkey and rice on a couple of occasions and it was nice on its own as well.