Moroccan Burritos with Tahini Herb Sauce

Recipe courtesy Food Network Magazine




Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

1 min

Level:

Easy

Serves:

4 burritos





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.