Moroccan Burritos with Tahini Herb Sauce

• 1/2 cup fresh parsley
• 1/3 cup fresh lemon juice
• 1/4 cup tahini (sesame paste, available in the international foods aisle)
• 2 teaspoons honey
• 1 clove garlic, smashed
• Kosher salt and freshly ground pepper
• 4 10 -inch flour tortillas
• 2 cups cooked rice or couscous, heated
• 1 1/3 cups shredded pepper or monterey jack cheese
• 3 cups leftover Moroccan Turkey Stew, heated

1. Make the herb sauce: 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.
2. Make the burritos: Wrap the tortillas in a damp kitchen towel and heat in the microwave until pliable, about 1 minute.
3. (Alternatively, warm individual tortillas in a large dry skillet.)
4. Place 1/2 cup rice in the middle of each tortilla and scatter about cup cheese on top.
5. Spoon a quarter of the stew over the cheese.
6. Fold in the two sides of each tortilla and roll into a tight burrito.
7. Serve with the herb sauce.
8. This dish is made using leftovers from Slow-Cooker Moroccan Turkey Stew.
9. Photograph by Antonis Achiellos

fresh parsley, lemon juice, tahini, honey, clove garlic, kosher salt, flour tortillas, rice, pepper, turkey stew

Taken from www.foodnetwork.com/recipes/food-network-kitchens/moroccan-burritos-with-tahini-herb-sauce-recipe2.html (may not work)