Burroti Box Lunch Recipe

Name: Twisted Indian North Barries Burroti Box Lunch Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 count large flour tortillas (10–12 inch); 3 cups cooked spiced rice filling (e.g., lightly curried basmati or jeera rice); 2 cups shredded romaine or iceberg lettuce; 1 cup kachumber (diced tomato-cucumber-onion salad); 3 tbsp pickled red onions; 1 cup plain yogurt or raita (optional drizzle); 6 tbsp chutney (mint-coriander or tamarind); 2 count lemon wedges; 1 tbsp cooking oil or ghee (for warming rice/tortillas); 1 tsp salt; 0.5 tsp black pepper; 4 oz crispy tortilla chips or packaged potato chips; 2 tbsp extra chutney (same as for wrap); 1 count store-bought large chocolate chip cookie

Inspired by Twisted Indian North Barrie

Time35m

Serves4

Regular Burroti Wrap (with Lettuce, Kachumber, and Pickled Onions), Chips & Chutney and Chocolate Chip Cookie.

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Ingredients

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Burroti Wrap (Regular: Lettuce, Kachumber, Pickled Onions)

4 count large flour tortillas (10–12 inch)

3 cups cooked spiced rice filling (e.g., lightly curried basmati or jeera rice)

2 cups shredded romaine or iceberg lettuce

1 cup kachumber (diced tomato-cucumber-onion salad)

3 tbsp pickled red onions

1 cup plain yogurt or raita (optional drizzle)

6 tbsp chutney (mint-coriander or tamarind)

2 count lemon wedges

1 tbsp cooking oil or ghee (for warming rice/tortillas)

1 tsp Celtic sea salt

1/2 tsp black pepper

Chips & Chutney

4 oz crispy tortilla chips or packaged potato chips

2 tbsp extra chutney (same as for wrap)

Chocolate Chip Cookie

1 count store-bought large chocolate chip cookie

Method

Burroti Wrap (Regular: Lettuce, Kachumber, Pickled Onions)

Prepare Kachumber

Combine 1 cup diced tomatoes, 1/2 cup diced cucumber, 1/4 cup finely diced red onion, 1 tbsp chopped cilantro, 1/2 tsp salt, 1/4 tsp black pepper and juice of half a lemon in a bowl. Toss and refrigerate until assembly.

Prepare Pickled Red Onions (if not pre-made)

Thinly slice 1 small red onion and place in a jar. Heat 1/2 cup white vinegar with 2 tbsp sugar and 1/2 tsp salt until dissolved, pour over onions, cool to room temperature and refrigerate at least 15 minutes. Use 3 tbsp per box.

Warm Rice Filling

In a skillet over medium heat, add 1 tbsp oil or ghee. Add 3 cups cooked spiced rice, sprinkle 1/2 tsp salt and 1/4 tsp pepper, gently toss and warm for 4–5 minutes until fragrant and heated through. Keep covered off heat.

Warm Tortillas

Warm tortillas one at a time in a dry skillet for about 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Keep covered to stay pliable.

Assemble Each Burroti

Lay one warm tortilla flat. Spread 1 1/2 tbsp chutney across the center lengthwise. Spoon about 3/4 cup warmed spiced rice down the center. Top with 1/2 cup shredded lettuce, 1/4 cup kachumber, and 3/4 tbsp pickled red onions. Drizzle 1/4 cup yogurt or raita if using and squeeze a little lemon juice. Fold bottom up over filling, then fold sides in and roll tightly to form a wrap.

Finish & Pack

Wrap each burroti in parchment or foil to hold shape. Slice in half if desired. Pack wrapped burroti into the box so wrap cut-side faces up to show filling. Include an extra 1 tbsp chutney packet if requested.

Chips & Chutney

Portion 4 oz chips into a small bag or compartment. Add 2 tbsp extra chutney in a small sealed cup for dipping alongside the chips.

Chocolate Chip Cookie

Place one large chocolate chip cookie in a sealed sleeve or compartment so it does not crush. Include within the box.