Nigel Barden served up festive turkey burritos with Salsa using Rick Stein’s recipe on Radio 2 Drivetime with Simon Mayo.
The ingredients for the turkey: 2 limes, juice only, 2 garlic cloves, crushed, 4 tbsp olive oil, 1 heaped tsp dried or fresh oregano, 1 tsp chilli flakes, 1 tsp brown sugar, 2 large turkey thighs (or 4 chicken thighs), boneless, skin on or off, flaked sea salt and freshly ground black pepper.
For the pico de gallo salsa: 2 large ripe tomatoes, deseeded and finely chopped, ½ onion, finely chopped, handful fresh coriander, roughly chopped, 1 green serrano or jalapeno chilli, finely chopped and 1 lime, juice only.
For the guacamole: 1 green jalapeno or serrano chilli, deseeded and finely chopped, ½ small onion, finely chopped, 1 large ripe avocado, stone and skin removed, 1 lime, juice only and small handful fresh coriander, roughly chopped.
To serve: 150g long-grain white rice, 4 large flour tortillas, 4 tbsp freshly grated mozzarella, 4 tbsp soured cream and ½ Little Gem lettuce, shredded.