Chapati Burrito Wrap with Salsa Dip
30 mins
Leftover Chapati 4 no
Leftover boiled rice 1 cup
Onion  ½ cup, chopped
Garlic  1 tsp, chopped
Tomato  ½ cup, chopped
Capsicum  ¼ cup, chopped
Paneer diced ½ cup
Green Peas boiled ¼ cup
Cumin powder 1 tsp
Red chili powder ¼ tsp
Dried oregano or Italian seasoning ¼ tsp
Pepper powder as per taste
Salt as per taste
Olive oil for sautéing
For salsa
Tomato  1½ cup, chopped
Onion  2 tbsp, chopped
Lemon juice 2 tbsp
Coriander  1 tbsp, chopped
Garlic grated 1 clove
Green chili  1 no, chopped
Salt as per taste
Pepper as per taste
In a pan heat oil. Add onion and cook until soft and translucent. Add garlic and rest of the vegetables except tomato and cook till vegetables are soft. Add tomato and all the dried masala and cook on high heat for 3-4 mins. Add the rice and toss them together. Add a sprinkle of water if required so that rice gets hot faster. Remove & set aside to let it cool.

To make the salsa, mix together all of the ingredients and check seasoning.

To assemble, heat the roti using a little oil. Add the warm rice mixture and a generous spoon of salsa and fold it like a burrito wrap and serve.