Chili-Lime Turkey & Cheesy Rice Burritos
with Green Pepper & Pico de Gallo
- Wheat
- Soy
- Milk
Dig into bold and zesty flavors with these hearty flavor-packed burritos! Chili-lime seasoned turkey with green pepper is wrapped in warm flour tortillas along with creamy cheesy rice and fresh pico de gallo. A final squeeze of lime brings it all to life—it's a fiesta in every bite!
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
10 ounce
Ground Turkey
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
1 unit
Long Green Pepper
1 teaspoon
Chili Powder
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
1 teaspoon
Garlic Powder
¾ cup
White Rice
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1.5 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, until rice is tender, 15-20 minutes.
-
Once rice is cooked, fluff with a fork; stir in cream cheese, Monterey Jack, and 1 TBSP butter (2 TBSP for 4) until combined.
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Keep covered off heat until ready to use in Step 4.
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While rice cooks, wash and dry produce.
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Dice tomato into ¼-inch pieces. Trim and thinly slice scallions. Quarter lime. Core, deseed, and dice green pepper into ½-inch pieces.
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In a small bowl, combine tomato, scallions, juice from half the lime, and a pinch of salt and pepper. Set aside.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and a pinch of salt and pepper. Cook until lightly browned and softened, 2-3 minutes.
-
Add turkey*, chili powder, garlic powder, stock concentrates, 2 TBSP water (4 TBSP for 4 servings), and a pinch of salt. Cook, breaking up meat into pieces, until turkey is browned and cooked through and mixture has thickened slightly, 4-6 minutes. TIP: If mixture seems too thick, add another splash of water.
-
Taste and season with salt and pepper; turn off heat. Transfer to a plate to cool slightly. Wash out pan.
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Once cheesy rice is done, wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
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Lay tortillas on a clean work surface. Evenly divide cheesy rice in a line along the bottom third of each tortilla. Top rice evenly with turkey mixture and a thin layer of pico de gallo. TIP: You may have some rice and turkey left over—save it for serving!
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Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos.
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Heat a drizzle of oil and ½ TBSP butter in pan used for turkey over medium heat. Add burritos, seam sides down, and cook until golden brown, 1-2 minutes per side. (For 4 servings, you may need to work in batches, adding another ½ TBSP butter between each batch.)
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Halve burritos.
-
Divide burritos between plates. Serve with remaining pico de gallo and remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The chili-lime seasoning and cheesy rice were crowd-pleasers, though some found the overall dish a bit dry or bland without a sauce. 🌶️
- Ease of prep: Most found the recipe straightforward, though rolling and grilling the burritos took a little practice to keep them from falling apart.
- Suggestions: Add sour cream, a lime crema, or guacamole for moisture; some reviewers also stirred in cumin or paprika to boost the meat's flavor. Consider using less rice so the burritos roll and hold together more easily.
- Leftovers: The filling made more than enough for two burritos — several reviewers saved the extra turkey and rice for a satisfying next-day meal.
- Tortillas: Many found the tortillas too thin or too small for the amount of filling, causing them to tear; a sturdier or slightly larger tortilla would help.
- Spice level: The dish ran spicier than some expected — use less chili powder or skip the green pepper seeds if you prefer a milder bite.
Reviews from our home cooks
Really enjoyed these. My daughter was not prepared for how spicy they would be but she managed to get through it. I would greatly appreciate a measurement on how much rice and turkey to add. As mine were overstuffed and very difficult to roll. I've seen other recipes where they tell you a quarter cup of this and a quarter cup of that. My burritos tore a little bit while trying to roll them and then somewhat fell apart in the pan which was annoying. But the flavor was great and I'll just use less stuffing next time
I loved this so much, everything came together so perfectly. Turkey wasn't dry, rice was done nicely, all ingredients were easy to prep. And! First time I've successfully rolling burritos thanks to the instructions. :)
This was excellent! Definitely make this on my own, the cream cheese, cheese, and butter in the rice really makes a difference in the burrito
What's not to love about a Burrito? Adding the cream cheese to the rice worked surprisingly well to give the Burrito a Rich and creamy note
Pretty good burrito. I would have never thought of adding cream cheese to the rice. That really helped it hold together making it easier to roll and fold. Great idea!
This was really quite good. Time consuming to put together, but very pretty on plate and good to eat. Large serving. The ground meat was too large a portion to put into the burritos. I added sour cream (thinned with water and lemon juice) for a little extra moisture.
A bit dry - could use something extra like beans, guac, sour cream, etc. Loved the cheesy rice, but the rest of it was just bland and dry.
Fantastic! Love the cheesy rice. But, with the pico, it really should be an onion and not scallions. The flavor wasn't right with that. Otherwise it's one of our new favorites.
It was good but very spicy. Not sure if the provided packet of chili powder was more than the recipe called for but if it is, you should specify that.
A bit spicy but very good! I loved the cheesy rice.
