600g/1lb 5oz skinless, boneless turkey breast or thigh
1 tsp paprika
1 tsp cumin
1 tsp mild chili powder
2 tomatoes, halved
1 red pepper, deseeded and diced
200g/7oz grated cheese, such as Cheddar
4 large soft gluten free tortilla wraps
For the salsa
3 plum tomatoes, de-seeded and chopped
1 red chili, chopped
1 red pepper, finely chopped
½ lemon, juice only
1 tbsp olive oil
50g/2oz cheddar, grated
Serves - 4
Preheat the oven to 200C/180C Fan/Gas 4. Heat a large frying pan over a medium heat, then add a dash of oil and the red pepper. Cook for 7-10 minutes, or until soft. Reduce the heat if the pepper starts to colour.
Cut the turkey meat into 2½cm/1in cubes and add them and the spices to the pepper. Cook for 10 minutes, stirring now and again, or until the turkey is cooked through with no sign of pink juices when you cut into the largest cube.
Grate the cut sides of the tomatoes into the pan, using a cheese grater, and stir. Discard the skin once the flesh is grated. Increase the heat to medium-high and cook for 3-4 minutes, or until the tomato mixture has thickened and coats the turkey.
Put the gluten free tortilla wraps on a chopping board and spoon the meat mixture into the middle of the wraps. Sprinkle with the grated cheese. Fold the sides of the wraps over the filling, then roll the wraps up from bottom to top to enclose the filling completely.
Put the wraps, folded side-down on a baking tray. Put a little oil into your hand and gently rub it over the wraps. Make the salsa by simply mixing all the ingredients together.
Place in the oven and bake for 7 minutes, then turn the wraps over and bake for a further 5 minutes, or until golden and crisp all over. Top with grated cheese then pop back into the oven for a few more minutes to melt the cheese. Serve each burritos with a tablespoon of salasa on the side for dipping.