Feel great, be healthy


No Burrito Turkey Burritos




  • 1 tsp of olive oil
  • 1 capsicum
  • 2 tsp of sesame oil
  • 3 garlic cloves, crushed
  • ½ tsp of ground cumin
  • ½ tsp of ground coriander
  • ½ tsp of ground paprika
  • 400 g turkey mince
  • 1 tsp of dried oregano leaves
  •   Cracked pepper and salt to taste
  • 1 large avocado
  • ¼ cup of fresh coriander leaves, finely chopped
  • Juice of 1/2 a lemon
  • 1 tomato, diced
  • ¼ Spanish onion, finely diced
  •   Iceberg lettuce leaves, for serving


  1. Preheat oven to 180°C.
  2. Rub 1 teaspoon of olive oil over the whole capsicum, place on a baking tray and roast for approximately 25 minutes.
  3. Place hot capsicum in a bowl, cover with cling wrap and let the capsicum sweat. When cool enough to handle, peel skin away from the flesh, remove the seeds and slice into 1 cm slices. Set aside.
  4. Next, heat a fry pan over a medium heat and add 2 teaspoons of sesame oil along with the garlic. Brown the garlic a little before adding the cumin, coriander and paprika.
  5. Stir the spices together, then add the turkey mince to the pan and combine. Cook the turkey mince thoroughly before adding the oregano leaves and season with salt and pepper.
  6. While mince is browning, make a salsa by mashing the avocado in a bowl and mixing with coriander leaves, lemon juice, tomato and onion.

To serve: scoop some turkey mince mixture into a lettuce cup, top with salsa and roasted capsicum strips. Fold over to form a ‘burrito’ and enjoy.

Success is the sum of small efforts, repeated day-in and day-out Robert Collier