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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
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Burrito Cabbage Wrap

Burrito Cabbage Wrap

We all know a burrito fanatic. Show them some love and make them this mouth-watering doppelgänger. This recipe makes just one wrap, so if you have a healthy appetite, be sure to scale it up.

Burrito Cabbage Wrap

Ingredients
  • 1 small sweet potato, peeled and sliced
  • sea salt and freshly ground black pepper
  • 1 tbsp. rapeseed oil
  • 100g minced turkey breast
  • 1 tsp. smoked paprika
  • 1 large leaf of Savoy cabbage
  • 1/2 avocado, peeled, stoned and diced
  • 3 tbsp. cauliflower rice or leftover cooked quinoa
  • red pepper sauce
  • black bean dip
Method
  1. Boil or steam the sweet potato just until it’s cooked through and tender. Mash until smooth and season with salt and pepper.
  2. Heat the oil in a large pan over a medium heat. Add the minced turkey, smoked paprika and some salt and pepper and cook for 8 minutes, stirring to break up the mince, until the mince is fully cooked. Transfer to a bowl with a slotted spoon, leaving behind any excess fat or water.
  3. Spread the cabbage leaf out flat on a board. Spoon 1 tablespoon of sweet potato mash, the cooked turkey mince, the diced avocado and the cauliflower rice or quinoa down the centre of the cabbage leaf.
  4. Drizzle over a little red pepper sauce and add a few spoonfuls of black bean dip. You can either pile on the filling and eat it with a fork, or put on a little less filling and roll it up like a burrito by first folding in the sides, then folding in the bottom and rolling it all up tightly towards the open end at the top.
  5. Cut the burrito in half on the diagonal to serve.

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