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Stores  ·  Mexican  ·  Mexican Burrito Wrap
Jain Certified Satvik

Mexican Burrito Wrap

A Mexican-style wrap with spiced rice, kidney bean filling, fresh vegetables, and a tangy Jain tomato salsa rolled tight

30 min
Total time
4
Servings
480
Kcal / serve
Medium
Difficulty
480
Calories
14
Protein
65
Carbs
18
Fats
8
Fibre
3
Iron
The Story

A Mexican-style wrap with spiced rice, kidney bean filling, fresh vegetables, and a tangy Jain tomato salsa rolled tight

Ingredients
Cooked rice
300 g Find
Oil
15 g Find
Tomato puree
100 g Find
Capsicum,
50 g Find
Cumin powder
0.5 tsp Find
Kashmiri chilli powder
0.5 tsp Find
Oregano
0.5 tsp Find
Black pepper powder
0.25 tsp Find
Salt
g Find
Lemon juice
1 tsp Find
Cooked kidney beans (rajma)
200 g Find
Oil
10 g Find
Tomato puree
50 g Find
Capsicum, chopped
50 g Find
Cumin powder
0.5 tsp Find
Paprika / chilli powder
0.5 tsp Find
Black pepper
0.25 tsp Find
Salt
g Find
Green capsicum, sliced
50 g Find
Tomato, deseeded and chopped
75 g Find
Lettuce (optional)
40 g Find
Sweet corn
50 g Find
Jain tomato salsa
100 g Find
Lemon juice
1 tsp Find
Black pepper
g Find
Large flour tortillas
4 g Find
Fresh coriander
10 g Find
How to Cook
01

Mexican Rice

1. Heat oil, saute chopped capsicum 1-2 min. 2. Add tomato puree, cook until slightly thickened. 3. Add cumin powder, chilli powder, oregano, pepper, salt. 4. Add cooked rice, mix gently and cook 2-3 min. 5. Finish with lemon juice; 6. set aside.

02

Mexican Beans

1. Heat oil, saute chopped capsicum briefly. 2. Add tomato puree, cook until thick. 3. Add cumin powder, chilli powder, pepper, salt. 4. Add cooked kidney beans, mix and cook 4-5 min. 5. Mash a small portion of beans to help binding.

03

Vegetables

1. Wash all vegetables. 2. Slice capsicum. 3. Deseed and chop tomatoes. 4. Keep chilled until assembly.

04

Sauce

Combine Jain tomato salsa and Mexican sauce, add lemon juice and black pepper, mix well and refrigerate until required.

05

Assembly

1. Warm the tortilla on a tawa 10-15 sec each side. 2. Spread ~35 g sauce in the centre. 3. Layer Mexican rice, beans, capsicum, cabbage, tomato and sweet corn evenly. 4. Add grated cheese if using, garnish with fresh coriander. 5. Fold left and right sides inward, fold bottom edge over filling and roll tightly into a cylindrical wrap. 6. Place seam-side down on a hot tawa, toast lightly on both sides until golden and sealed. Cut diagonally and serve hot.

Dietary Tags
Jain Certified Satvik Vegetarian
Available In Stores
This recipe is not available in any store right now.
Recipe Info
CuisineMexican
Prep time20 min
Cook time10 min
DifficultyMedium
MealAnytime
SeasonAll Year
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