In a saucepan, bring water and brown rice to a boil. Then, reduce heat to medium-low, cover, and simmer for 45 to 50 minutes until the rice is tender and the liquid has been absorbed.
Cut off the stem of the red cabbage and gently peel off the leaves. Place the leaves into a large pot of boiling water and cook for 5 minutes. Then, reduce the heat and simmer for an additional 8 to 10 minutes until the leaves are tender but still crunchy and red. Drain.
In a large skillet, heat olive oil over medium-high heat. Sauté onion, celery, and garlic until they become softened, which usually takes around 5 to 7 minutes. Add turkey to the skillet and season with salt. Cook and stir until the meat is browned and crumbly, typically for 5 to 7 minutes. Stir in crushed tomatoes and cooked rice. Cook, stirring occasionally, for 10 to 15 minutes until the flavors combine.
Place one cabbage leaf on top of each tortilla. Fill the tortillas with the turkey-rice mixture. Fold the bottom end up and roll them tightly into burritos.
Heat a grill pan over medium heat. Cook the burritos in batches on the grill pan, flipping them as necessary, until the outsides become crunchy, which usually takes around 5 minutes.
If desired, you can add additional vegetables such as peppers, shall