Mumbai Burrito

So this wrap is heckin’ delicious, friends. I wanted to make something not only outside my culinary comfort zone, but also different from food I would normally eat, and let me tell you it was so worth it. I’ve always liked Indian food because it’s full of spices and flavor, but making homemade Indian food is intimidating, at least for me. This wrap is a vegetarian version of an Indian street food snack called a Mumbai Burrito. Traditionally, the wrap is filled with chicken, cheese, and other veggies, which has been replaced with roasted cauliflower, and most of the other ingredients are the same. I really encourage you guys to give this wrap a chance because it is soooo yummy!

  • To make this vegan, you would have to omit the yogurt when making the mint chutney and substitute coconut milk or vegan yogurt for the same creaminess.
  • I make my own pickled onions for this, because I’ve never done it before and I wanted to try it out. I’m sure there are plenty pre-made pickled onions you can find at the grocery store if it intimidates you (but it only takes 5 minutes to make so why not??).
  • I also make this mint chutney (I call it chutney to be fancy but idk its a sauce dressing thing) and it is SO GOOD it totally makes the whole wrap highly recommend you at least include this.
  • I’m gonna be honest the chickpeas only stayed crispy in the fridge for like 2 days. If non crispy chickpeas bother you I would recommend giving them a blast in the air fryer before you eat them.
  • If you aren’t a fan of certain ingredients in this wrap, add different stuff! I think cucumbers would be delicious and add nice textural contrast.
  • I know this recipe might be overwhelming because there are a lot of different elements but stick with me…

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Makes about 6? servings? idk there’s a lot of stuff going on

Ingredients:

For the mint chutney:

  • 1/2 cup of plain yogurt
  • juice of 1 lemon
  • 1 bunch of cilantro
  • 1 cup of mint leaves
  • 1 jalapeño
  • 2 tsp ginger
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 red onion

For the pickled onions:

  • 1/2 red onion
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 3/4 tsp salt
  • 2 tbsp sugar
  • 1-2 tsp of whole spices of choice (I used coriander, cumin, fennel seeds, peppercorns, dried oregano, and 2 bay leaves)
  • 1-2 garlic cloves

For the curry potatoes:

  • 16 oz potatoes of choice
  • 1 tbsp olive oil
  • 3/4 tsp salt
  • 2-3 tsp curry powder
  • 1 tsp onion powder
  • 1 tsp garlic powder

For the roasted cauliflower and chickpeas:

  • 1 head of cauliflower
  • 1 can of chickpeas
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tbsp cumin
  • 1 tbsp coriander
  • chili flakes
  • 1 tsp fennel seeds

PLUS:

  • large whole wheat tortillas
  • spinach
  • any other veggies you want to stuff it with!

Directions:

  1. Preheat oven to 425 F. Cut cauliflower head into florets, and rinse and drain chickpeas. Combine with oil and spices on baking sheet.
Cut into florets
Arrange on baking sheet
  1. Cut potatoes into quarters. Place in a pot and fill with enough water to completely cover them. Simmer until for tenders, about 15-20 minutes.
  2. Make the pickled onions! Cut the red onion into thin strips and put in a small pot along with all the spices, oil, sugar and water. Simmer for about 2-3 minutes and then place everything (including the liquid and whole spices) in a jar. Bam. Easy-peezy.
  3. Make the mint chutney! Gather all the ingredients together and literally just throw it in the blender or food processor. I try to give the bigger stuff a good chop just to help my blender along. If it’s not blending too well add a tbsp of water at a time until it reaches a desired consistency. Store in a jar in the fridge. Bam. Even easier.
Chuck it all in a blender
Stick those suckers in the fridge
  1. Make sure to shake the baking sheet every once in a while to keep everything from sticking.
  2. Once the potatoes are fork tender, drain but keep about 1/2 cup of water. Mash the potatoes in the pot with the water, oil, and spices. After tasting mine I added bit more salt and a pad of butter – totally optional.
Creamy potato goodness
  1. Pull the baking sheet out of the oven and let the veggies cool
Roasty toasty
  1. Time to assemble! Spread a layer of mashed potatoes on the bottom of a whole wheat tortilla. Top with roasted cauliflower and chickpeas, mint chutney, spinach, and pickled onions. Wrap it all up. (OPTIONAL: I toasted my wrapped burrito on both sides which seemed to help keep everything intact, thanks Taco Bell)

And that’s it! Stores super well in the fridge. The pickled onions should last for about a month, the mint chutney slightly less than that. This was so filling and different I am so happy with how it turned out!

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