Moroccan Burritos with Tahini Herb Sauce

• 1/2 cup parsley leaves fresh
• 13 cup lemon juice fresh
• 1/4 cup tahini (sesame paste) sesame paste, available in the international foods aisle
• 2 teaspoons honey
• 1 clove garlic smashed
• 1 x kosher salt to taste
• 1 x black pepper freshly ground
• 4 each flour tortillas (10-inch)
• 2 cups rice, cooked or couscous, heated
• 113 cups monterey jack cheese shredded
• 3 cups turkey stock leftover Moroccan, heated

1. Make the herb sauce:
2. 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.
3. Make the burritos:
4. Wrap the tortillas in a damp kitchen towel and heat in the microwave until pliable, about 1 minute.
5. (Alternatively, warm individual tortillas in a large dry skillet.)
6. Place 1/2 cup rice in the middle of each tortilla and scatter about cup cheese on top.
7. Spoon a quarter of the stew over the cheese.
8. Fold in the two sides of each tortilla and roll into a tight burrito.
9. Serve with the herb sauce.

parsley, lemon juice fresh, tahini, honey, garlic smashed, kosher salt, black pepper, flour tortillas, rice, turkey stock leftover moroccan

Taken from recipeland.com/recipe/v/moroccan-burritos-tahini-herb-s-48600 (may not work)