Indian Spiced Burrito with Curry Drizzle
Bringing together the popularity of handheld formats and globally inspired flavours, this rice-filled burrito offers a fun, modern menu option that works particularly well for secondary school dining environments.
- 31 - 60 Minutes
- Easy
- Serves 10
Method
Ingredients
Ingredients
- 500g Tilda Basmati Brown Wholegrain Rice
- 25g Essential Cuisine Tikka Seasoning
- 20ml Olive oil
- 10 x 25cm Wholemeal Wraps
- 320g onion finely chopped
- 400g Essential Cuisine Curry Onions
- 200g Cooked Mixed Beans
- 120g Iceberg lettuce
- 100ml Essential Cuisine Bombay BBQ Sauce
- 100g Coriander chopped
Method
-
Heat the oil in a pan, add and cook the onions for 10 mins on a low heat, stir in the rice and Essential Cuisine Tikka Seasoning and Curry Onions, cover and simmer for 25 mins, stir in the mixed beans and cook for a further 5 mins, leave to cool.
-
Lay out the wraps and place the whole lettuce leaves onto them, add a layer of the rice mix, top with Essential Cuisine Bombay BBQ Sauce and chopped coriander, fold in the ends of the wraps and roll tightly encasing all the ingredients.
-
Wrap in parchment or foil and serve with a curry sauce dip made using the Essential Cuisine Tikka Seasoning, Curried Onions and coconut milk.