Moroccan Burritos with Tahini Herb Sauce

Total Time:

11 min

Prep:

10 min

Cook:

1 min

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.)
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.