This spicy and flavourful burrito is perfect to take with you for a dinner on the run or enjoy it for lunch the next day. Simply wrap the burritos before grilling and keep in the refrigerator ready to pop into a microwave when you need them.
Recipe and Photography courtesy of Ontario Turkey.
Makes: 3 servings (Tip: This recipe easily doubles for a larger family.)
INGREDIENTS
1 sweet potato (about 10 oz/300 g), peeled and diced
1/2 cup (125 mL) vegetable broth
8 oz (227 g) lean ground Ontario turkey
1 tbsp (15 mL) minced fresh ginger
2 cloves garlic, minced
1 Thai chili pepper, sliced
1 tsp (5 mL) cornstarch
2 tbsp (25 mL) soy sauce
1/4 cup (50 mL) chopped fresh cilantro
3 large whole wheat flour tortillas
DIRECTIONS
ONE: In a large skillet, bring sweet potato and broth to simmer. Cover and cook for 5 minutes. Uncover and stir in turkey, ginger, garlic and pepper. Cook, stirring gently for 5 minutes or until no longer pink.
TWO: Whisk together cornstarch and soy sauce. Stir into skillet along with cilantro and cook for 1 minute. Remove from heat and let cool slightly.
THREE: Divide mixture among centre of tortillas and fold over sides and roll up.
FOUR: Place on greased grill over medium high heat and grill for about 4 minutes, turning once or until browned and crispy.
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