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Indian-Inspired Burrito
Drizzle extra cilantro chutney over burritos for the perfect bite. | Steez

Indian-Inspired Burrito

This burrito is loaded with spiced plant-based chicken, a punchy cilantro chutney, and Indian flavors of Madras curry and garam masala.

This is one of my favorite versions of a burrito because it’s loaded with veggies and the Indian spices give it such a deep satisfying flavor without weighing you down. After eating this you will feel energized instead of needing a burrito nap! 

Indian-Inspired Burrito

By Jasmine Shimoda

20 mins to prep
45 mins to cook
Yields 4
Vegan

Ingredients

  • 1 package LikeMeat Chick’n Pieces, thawed in refrigerator

Jasmine’s “quick-pickled” onions

  • 1/2 cup red onion, thinly sliced
  • 1/2 teaspoon Kosher salt
  • Juice of 1 lime

Curried cauliflower and zucchini

  • 4 cups cauliflower, cut into 1/4-inch pieces (about 1 pound)
  • 3 tablespoons plus 1 teaspoon coconut oil, divided
  • 1 tablespoon plus 1 teaspoon Madras curry powder, divided
  • 1 1/2 teaspoon Kosher salt, divided
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon ground cumin
  • 3/4 cup zucchini, 1/4-inch dice

Cilantro chutney (See Chef’s Notes)

  • 1/2 cup plant-based yogurt (coconut or cashew)
  • 1/2-inch piece of fresh ginger, chopped
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 teaspoon maple syrup
  • 1 small serrano pepper, stemmed and chopped
  • 1 large bunch cilantro, cleaned and chopped
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon garam masala
  • 3/4 teaspoon Kosher salt
  • Fresh ground black pepper, to taste

Madras-spiced Chick’n Pieces

  • 2 tablespoons coconut oil
  • 1/2 cup red onion, thinly sliced
  • 1/2 teaspoon Kosher salt
  • 1 tablespoon garam masala
  • Splash of apple cider vinegar

To serve

  • 4 12-inch tortillas of choice, warmed
  • 3-4 cups romaine hearts, thinly sliced
  • 2 avocados, pitted and sliced

Preparation

    JASMINE’S “QUICK-PICKLED” ONIONS

    • 1
      In a small bowl, add onion and sprinkle in salt. Lightly toss to combine and set aside for 10 minutes. Squeeze lime juice over the salted onion, toss, and cover. Allow to marinate for at least 30 minutes or overnight.

    CURRIED CAULIFLOWER AND ZUCCHINI

    • 1
      Preheat oven to 425˚F and line a baking sheet with parchment paper.
    • 2
      In a large bowl, combine the cauliflower, 3 tablespoons coconut oil, 1 tablespoon curry powder, 1 teaspoon salt, coriander seeds, and cumin. Transfer to prepared baking sheet and roast for 12-15 minutes.
    • 3
      In the same bowl, combine the zucchini, the remaining 1 teaspoon coconut oil, 1/2 teaspoon salt, and 1 teaspoon curry powder.
    • 4
      Scatter zucchini over the roasted cauliflower and continue to roast for an additional 10-12 minutes.

    CILANTRO CHUTNEY

    • 1
      In a blender, add the yogurt, ginger, lime juice, maple syrup, serrano pepper, cilantro, cumin, and garam masala. Blend on high until smooth, being careful not to overblend as the chutney will over-aerate and lose its vibrant green color.
    • 2
      Season chutney with salt and black pepper to taste and transfer to a glass jar (or airtight container). Refrigerate for up to 3 weeks.

    MADRAS-SPICED CHICK’N PIECES

    • 1
      Heat a medium non-stick pan over medium-high heat and add oil. Add the red onion and stir to coat with oil. Reduce heat to medium and season with salt. Saute until tender and caramelize, 4-5 minutes.
    • 2
      Add Chick’n Pieces and continue to cook until golden and warmed through, 4-5 minutes.
    • 3
      Sprinkle in garam masala and toss to coat evenly. Deglaze with a splash of apple cider vinegar or water.

    TO SERVE

    • 1
      Assemble one burrito at a time. Place a tortilla on a clean flat surface. Pile some of the romaine, avocados, pickled onions, curried cauliflower and zucchini, and Chick’n Pieces in the center of the tortilla. Drizzle with cilantro chutney.
    • 2
      Fold sides of the tortilla over the filling, then roll up to enclose. Pro-tip: Gently crisp up the outside of the burrito in an hot lightly oiled pan.
    • 3
      Serve the burritos warm with cilantro chutney and pickled onions on the side.

Chef's Notes

If pressed for time you can absolutely substitute the cilantro chutney for a store-bought jarred cilantro chutney, found in the international aisle of the grocery store.

Special Equipment: blender