Recipe Inspiration

Ingredients...

500g Tilda Basmati Brown Rice

25g Essential Cuisine Indian Inspired Tikka Seasoning

20ml Olive Oil

10 x 25cm Wholemeal Wraps

320g Onion Finely Chopped

400g Essential Cuisine Curry Onion Sauce

200g Cooked Mixed Beans

120g Iceberg Lettuce

100ml Essential Cuisine Street Food Chef Bombay BBQ Inspired Sauce

100g Coriander Chopped

200ml Coconut Milk

Method...

1. Heat the oil in a pan, add the onions and cook 10 mins on a low heat, stir in the Tilda Basmati Brown Rice and 15g Indian Inspired Tikka Seasoning and 300g Curry Onion Sauce, cover and simmer for 25 mins, stir in the mixed beans and cook for a further 5 mins, leave to cool.

2. Lay out the wraps and place the whole lettuce leaves onto them, add a layer of the rice mix, top with Street Food Chef Bombay BBQ Inspired Sauce and chopped coriander, fold in the ends of the wraps and roll tightly encasing all the ingredients.

3. Wrap in parchment or foil and serve with a curry sauce dip. To make the curry sauce, heat 100g Curried Onion Sauce in a small saucepan, stir in 10g Indian Inspired Tikka Seasoning and coconut milk. Bring to a gentle simmer and cook for 3–5 minutes until warmed through and slightly thickened. Adjust consistency if needed and serve warm alongside the burrito. 

Chefs Tip: Serve with seasoned fries or wedges, Indian Inspired slaw or salad garnish.