Turkey and Cheese Burritos

  • 500g Fresh Turkey Mince
  • 1 tablespoon curry powder
  • 1⁄4 cup olive oil
  • 8 soft burrito tortillas
  • 2⁄3 cup tomato chutney
  • 160g cheddar cheese, grated
  • extra tomato chutney, to serve
  • coriander leaves, to serve

Preheat oven to 150°C. Line a flat baking tray with baking paper. Heat 1 tablespoon oil in a non-stick frying pan over medium heat. Add curry powder. Cook for 1 minute or until aromatic. Add mince. Increase heat to high. Cook, stirring with a wooden spoon, for 6 to 8 minutes or until browned. Transfer to a bowl. Wipe pan clean.

Place 2 tortillas onto workbench. Spread 1 tablespoon chutney onto each. Top with 1/3 cup mince mixture and 1/4 cup cheese. Roll up tortillas. Place, seam side down, onto a large plate. Repeat with remaining tortillas, chutney, mince and cheese.

Heat remaining 2 tablespoons oil in frying pan over medium-low heat. Cook burritos, in batches, seam side down first, for 2 to 3 minutes or until golden. Transfer to prepared tray. Place in oven to keep warm while cooking remaining tortillas. Serve with extra chutney and coriander.

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Turkey Tips

  • If you cook poultry to eat later, refrigerate while hot.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • Always store cooked foods above raw foods in the refrigerator.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.