Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
12
Ingredients
Directions
Bring brown rice with enough water to cover in a saucepan to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Cut off red cabbage stem. Gently peel off leaves, being careful not to tear; place individual leaves 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. Sauté celery, onion, and garlic until softened, 5 to 7 minutes. Mix in turkey; season with salt. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add crushed tomatoes and cooked rice; cook, stirring occasionally, until flavors combine, 10 to 15 minutes.
Place 1 cabbage leaf on top of each tortilla. Fill with turkey-rice mixture; fold up bottom end and roll into a tight burrito.
Heat a grill pan over medium heat. Cook burritos, in batches, until outsides are crunchy, about 5 minutes, flipping as necessary. Repeat with remaining burritos.
Cook’s Note
You can add more vegetables according to your preference (bell peppers, shallots, mushrooms, etc.) and use your choice of rice.
If you are in a hurry, you may add rice to the rest of the ingredients before it is completely done as long as it continues to cook for 10 to 20 minutes more, covered.
You can grill the burritos and freeze them. When you're ready to eat them, microwave the frozen burritos for about 3 minutes. We do it all the time.
Nutrition Facts (per serving)
| 401 | Calories |
| 13g | Fat |
| 55g | Carbs |
| 16g | Protein |
