Loaded Turkey Burritos With Pineapple Salsa

Start with the salsa. Very finely chop the red onion. Scrape half into a small bowl. Peel and dice the pineapple and add to the bowl of onion. Roughly chop half the coriander (stalks and all) and add this too. Zest and squeeze in the juice of 1 lime, season and set the salsa aside.

Next, stir the hot sauce into the yoghurt and season. Very finely shred the cabbage and scrape into a new bowl. Squeeze over the juice of the other lime, season then scrunch together with your hands – this will help it soften slightly.

Get a large frying pan over a high heat. Pour in the olive oil, then tip in the turkey mince. Use the back of your spoon to break the mince into smaller pieces, season, then add the remaining chopped red onion. Fry, stirring occasionally, until the mince is cooked through and browned, then stir through the fajita seasoning.

Meanwhile, heat the rice until piping hot, roughly chop the remaining coriander and mix together. Slice the avocados.

Assembly time. Heat the tortillas, then add to the centre of each the spiced turkey, coriander rice, red cabbage, pineapple salsa, avo, hot sauce yoghurt and pickled jalapeños, if using. Fold over the ends and roll up to seal. Cut in half and enjoy.