Moroccan Burritos with Tahini Herb Sauce

Total Time:
11 min
Prep:
10 min
Cook:
1 min

Yield:
4 burritos
Level:
Easy

Ingredients
  • For the Sauce:
  • 1/2 cup fresh parsley
  • 1/3 cup fresh lemon juice
  • 1/4 cup tahini (sesame paste, available in the international foods aisle)
  • 2 teaspoons honey
  • 1 clove garlic, smashed
  • Kosher salt and freshly ground pepper
  • For the Burritos:
  • 4 10 -inch flour tortillas
  • 2 cups cooked rice or couscous, heated
  • 1 1/3 cups shredded pepper or monterey jack cheese
  • 3 cups leftover Moroccan Turkey Stew, heated
Directions

Make the herb sauce: Puree the parsley, lemon juice, tahini, honey and garlic with 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender.

Make the burritos: Wrap the tortillas in a damp kitchen towel and heat in the microwave until pliable, about 1 minute. (Alternatively, warm individual tortillas in a large dry skillet.)

Place 1/2 cup rice in the middle of each tortilla and scatter about cup cheese on top. Spoon a quarter of the stew over the cheese. Fold in the two sides of each tortilla and roll into a tight burrito. Serve with the herb sauce.

This dish is made using leftovers from Slow-Cooker Moroccan Turkey Stew.

Photograph by Antonis Achiellos


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