Turkey burrito/ wrap

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If you’re looking for a delicious, hearty meal that’s perfect for using up leftover turkey, this Turkey Burrito/Wrap recipe is a fantastic option. Burritos are a versatile and satisfying dish, and this version combines shredded turkey with seasoned rice, creamy refried beans, avocado, and melted cheese, all wrapped up in a soft tortilla. It’s the perfect way to turn simple ingredients into something flavorful and filling, with a balance of textures and tastes in every bite.

The turkey is seasoned with a blend of aromatic spices, giving it a warm and slightly smoky flavor that pairs beautifully with the rich, creamy beans and the freshness of sliced avocado. The addition of a quick and easy ranch-salsa dipping sauce on the side adds a cool, tangy contrast, making these burritos even more irresistible. Whether you prefer to pan-fry them for a crispy, golden-brown finish or bake them for a softer wrap, these burritos can be tailored to your liking.

This recipe is also incredibly adaptable. If you don’t have turkey on hand, feel free to substitute it with shredded chicken, beef, or even black beans for a vegetarian twist. It’s also a great option for meal prep—simply assemble the burritos ahead of time and either freeze or refrigerate them for a quick lunch or dinner later in the week.

Ideal for a family dinner, game night, or even a picnic, these Turkey Burritos are satisfying enough to be a full meal, but they’re also easy to customize with your favorite toppings like sour cream, jalapeños, or hot sauce. Plus, they’re a great way to repurpose leftovers into something fresh and exciting, without much effort. Whether you’re feeding a crowd or just whipping up a quick weeknight meal, these burritos will be a hit every time.

Prep Time: 20 minutes Cook Time: 20 minutes 

Total Time: 40 minutes  Yields: 6 serving

Ingredients

• 2 packs microwave-ready rice (Spanish style or cilantro lime 8.5oz each preferably Uncle Ben’s)

• 2 tablespoons vegetable oil

• ½ cup onion, chopped

• 1 tablespoon garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon cayenne pepper powder (optional) or paprika 

• 2 cups cooked leftover turkey shredded

• ½ teaspoon ground cumin

• ¼ teaspoon black pepper

• 1 avocado sliced

• ½ cup shredded cheddar cheese or Mexican 3 cheese blend

• ½ cup prepared ranch dressing

• 1½ cups canned refried beans

• ¼ cup prepared salsa (preferably Tostitos)

• Salt to taste 

• 6 large tortillas 

Directions

1. Prepare the Rice: Cook the microwaveable rice according to the package directions and set aside.

2. Make the Dipping Sauce: In a small bowl, mix the ranch dressing and salsa until combined. Set aside as a dipping sauce for the burrito.

3. Prepare the Turkey Filling: Heat the vegetable oil in a non-stick frying pan over medium heat. Add the chopped onion and cook for about 3 minutes until softened then add minced garlic and cook for another 1 minute, stirring frequently.

4. Stir in the oregano, cayenne pepper (or paprika), cumin, black pepper, and salt with a splash of water and mix well. Then add the shredded turkey to the spice. Cook for about 5 minutes, until the turkey is well coated with the spices. Remove from heat and set aside.

5. Assemble the Burritos: Gently warm the tortillas in the microwave for about 15 seconds to make them pliable. Lay each tortilla flat on a work surface. Place a portion of rice in the center of the tortilla, then top with the turkey filling, refried beans, avocado slices, and shredded cheese.

6. Fold and Cook the Burritos: Fold the sides of the tortilla over the filling and roll tightly like a burrito.

7. Crisp the Burritos:

• Option 1: Heat a dry frying pan or griddle over medium-high heat. Pan-fry each burrito for 2 minutes per side until the tortilla is crispy and the cheese has melted.

• Option 2: For a softer wrap, wrap each burrito tightly in foil and bake in the oven at 350°F (180°C) for 10 minutes.

8. Serve: Serve the burritos warm with the prepared ranch-salsa dipping sauce on the side.

Notes:

• Portion Control: Avoid overstuffing the burrito to make folding easier. Overstuffed burritos are difficult to close and can burst during cooking.

• Customizing Toppings: Feel free to add extras like sour cream, chopped cilantro, jalapeños, or hot sauce to customize your burrito.

• Alternative Proteins: If you don’t have turkey, this recipe works just as well with shredded chicken or beef.

• Make Ahead: You can assemble the burritos ahead of time and either refrigerate or freeze them. To reheat, bake in foil until warmed through.

• Vegetarian Option: Swap the turkey for black beans or sautéed vegetables for a vegetarian version.