Great kid-friendly ground turkey recipe — your kids will eat the burritos and ask for more! Ground turkey, crushed tomatoes, rice, onions, garlic, and celery wrapped in red cabbage within a white tortilla shell. We go to a lot of evening swim meets, and our kids love them for an on-the-go dinner. If we told them what was inside, they would say, "Ew!" Make these without cheese for a lighter option.
Ingredients
- water to cover:
- uncooked brown rice: 1 cup
- head red cabbage: 1 piece
- olive oil: 0.25 cup
- red onion: 0.5 piece (chopped)
- stalk celery: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- ground turkey: 1 pound
- sea salt: (to taste)
- tomatoes: 1 can (8 ounce can, crushed)
- flour tortillas: 12 piece (10 inch)
Metric Conversion
Stages of cooking
-
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
-
Cut off stem of red cabbage. Peel off leaves gently, being careful not to tear. Place individual leaves gently 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 onion, celery, and garlic until softened, 5 to 7 minutes. Mix in turkey and season with salt. Cook and stir until meat is browned and crumbly, 5 to 7 minutes. Add crushed tomatoes and cooked rice. Cook, stirring occasionally, until flavors combine, 10 to 15 minutes more.
-
Place 1 cabbage leaf on top of each tortilla. Fill with turkey-rice mixture. Fold the bottom end up and roll into a tight burrito.
-
Heat a grill pan over medium heat. Add burritos in batches; cook, flipping as necessary, until outsides are crunchy, about 5 minutes.
