Saturday, April 30, 2011

Turkey and Rice Burrito with Mexican Potato Salad

This is a fabulous meal that features the Jicama (aka, Mexican potato), at it's best!  I love having Jicama around the house because the boys love it and eat it like fruit, little do they know it's a root vegetable!   Jicama tastes a little sweet, has the texture of a crisp water chestnut and keeps in the refrigerator for approximately 2 weeks in a tightly sealed plastic bag!  They also contain a fair amount of the vitamins C and potassium.  So buy some Jicama and start eating...they are also low in calories which is always a bonus!


SERVES 4
MEXICAN POTATO SALAD

1 Jicama, peeled and sliced into 1/4 inch sticks
1/2 cup small spinach leaves, cleaned
4 baby kale leaves, cleaned (Optional)
4 large Romaine leaves, or other lettuce of your choice, cleaned & cut into strips
10 baby tomatoes, sliced in half
1 avocado, pitted and sliced

Add all ingredients to a bowl and top with dressing below

DRESSING FOR MEXICAN POTATO SALAD

2 tablespoons, olive oil
1/2 teaspoon grated lime juice
1 1/2 tablespoon of lime juice
2 tablespoons cilantro, roughly chopped
Salt and Pepper to taste

Place this dressing on top of Jicama and lettuce listed above.

Thought you might want to see what a Jicama looks like prior to cutting it up!
TURKEY and RICE BURRITO

1 lb. ground turkey
2 green onions, sliced
1 1/2 teaspoon cumin
Splash of white wine or 2 tablespoons water to de-glaze pan
Brown rice, made according to package directions
1 tablespoon chopped fresh cilantro, added to the rice after cooked
Grated cheddar or hot pepper jack cheese
4 large tortillas, (NOTE: You can buy a wheat free variety)

Method

1) Preheat oven to 425 degrees.
2) After browning the turkey, add the green onions and cumin and continue browning for 2 minutes longer.  At this point the pan should be pretty dry.  Add water or a little white wine to deglaze the pan.
3) Simultaneously, make the rice according to package directions, when finished drain and add the chopped cilantro, mix well.
4) Lay out a tortilla in a piece of non-stick foil!  Layer rice, cooked turkey mixtuxe, and top with cheese of your choice.  Wrap up tightly and place in oven for 10 minutes.
5) When the burrito is finished top each with the Mexican potato salad and topping such as sour cream and fresh salsa.  ENJOY!
This is a wonderfully crisp and healthy meal!  ENJOY!

The wonderfully inspired flower arrangement that made the meal look even better:)

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