Chapati Burrito Wrap with Salsa Dip
Chapati Burrito Wrap with Salsa Dip
30 mins
2
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 2 |
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| 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 |
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| 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. |