Spicy Turkey Burritos

Burritos are soft flour tortillas that are filled and then wrapped. Marinated and chargrilled turkey strips are accompanied by a corn salsa and guacamole to make an economical and delicious meal for any time of the year. Turkey unfortunately is usually only reserved for the thanksgiving table, turkey meat is delicious when treated properly.

6 Portions
Prep: 15 minutes plus at least 30 minutes marinating
Cook: 15 minutes


Turkey Marinade

  • 800g turkey fillet (breast, thigh or leg meat), cut into strips around 1 cm thick and 3-4cm long
  • 6 tbsp honey
  • 4 tbsp olive oil
  • 4 tbsp soy sauce
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried oregano
  • 2 tsp pimento (smoked paprika)
  • 2 tsp grated ginger
  • 2 garlic cloves
  • juice of 1 lime
  • salt and freshly ground black pepper


  • 1 ripe avocado
  • 3 tbsp yoghurt
  • 1 tsp ground coriander
  • Juice of 1/2 a lime
  • 1 drop of Tabasco or a pinch of ground chili
  • 1 pinch salt


  • 6 medium tomatoes, diced
  • 1 red onion, finely chopped
  • 1 Garlic cloves, finely chopped
  • half a cucumber , diced
  • 100g cooked corn kernels
  • 6 tbsp Coriander, chopped
  • 6 tbsp mint, chopped
  • 4 tbsp olive oil
  • 3 tablespoons Lime or lemon juice
  • 2 tsp. Salt
  • 2 tbsp Caster sugar

To Assemble

  • 250g cheddar cheese, grated (or cheese of your choice that melts well)
  • 1 carrot grated
  • 6 large flour tortillas (sold at most supermarkets)
  • 3 tbsp olive oil


  1. Turkey Marinade: Place all the marinade ingredients in a bowl and toss the turkey strips in it until well coated. Cover the bowl with cling film and refrigerate it for 30-60 minutes.
  2. Guacamole: Place the flesh of the avocado in a bowl and add the remaining ingredients and mash until you have a fairly smooth mixture alternatively do this with a food processor but the mixture may become to smooth.
  3. Salsa: Place all the prepared ingredients in a container and mix well so that all the ingredients intermingle. Leave for 1 to 2 hours at room temperature to allow the flavors to develop.
  4. To Cook the Turkey: Preheat a grill to high. Place the marinated chicken with some of the marinade on a heat proof dish or grill or oven tray. Place the turkey under the grill and cook it for 3-5 minutes on one side so that the meat is begging to cook and the marinade is glazing the pieces. Turn the turkey pieces over to cook the otherside. Return the turkey to the grill for a further 3-5 minutes, after which time the the turkey should be cooked and slightly golden. Remove the turkey from the heat and keep warm while you assemble the burritos.
  5. To Assemble Burritos: Place the flour tortillas on a work top and spread a couple of tablespoons of the guacamole over the centre of each one. Distribute the cheese among the tortillas by scattering it over the guacamole Place a generous tablespoon of the salsa on the cheese. Finally distribute the cooked turkey strips in the centre of each tortillas leaving a 3-4cm at the base of each tortilla to allow you to fold them and bringing the strips near to the top of the tortillas. Fold the base of each tortilla in and fold over the left and then right side of each tortilla in towards the centre so as to seal in the filling.
  6. To Cook: Place a grill pan or frying pan over a high heat and coat the pan well with the olive oil. When the pan is hot carefully place 2-3 tortillas in the pan folded side down. Reduce the heat slightly and cook the burritos for 2-3 minutes then carefully turn them so as not to allow any filling to escape onto the otherside to cook for a further 2-3 minutes. The Burritos should be a light golden brown, remove them from the heat and keep them warm while you cook the remaining burritos.
  7. To Serve: Place the burritos onto each serving plate and place a a small spoonful of the guacamole and salsa at the top of each one. Scatter a little remaining salsa around the edges of each plate and serve.