Burroti (customised) Recipe
Whole-wheat tortilla, choice of basmati, brown rice, or field-greens, choice of one Protein & toppings of your choice (Available in small or regular size).
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Ingredients
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Tortilla & Base
Protein (choose one)
Toppings (pick any)
Seasonings & Oils
Method
Tortilla & Base
Warm tortilla
Heat a dry skillet over medium for 30–45 seconds per side, or wrap tortilla in foil and warm in a 300°F (150°C) oven for 5–8 minutes until pliable. Keep warm folded in a clean towel.
If using rice: fluff 1/2 cup cooked basmati or brown rice with a fork, season lightly with a pinch of salt and a few drops of lime juice (optional). If using field greens: wash and spin dry, then dress lightly with a squeeze of lime and a tiny pinch of salt.
Protein (choose one) — prep and cook
Grilled chicken
Season a 3 oz chicken breast with 1/8 tsp salt, a pinch of pepper and 1/8 tsp cumin. Heat 1 tsp olive oil in a skillet over medium-high, cook chicken 3–4 minutes per side until internal temperature reaches 165°F (74°C). Let rest 2 minutes, then slice thinly.
Pan-seared tofu
Press firm tofu, cut into cubes, toss with 1/8 tsp salt, 1/8 tsp pepper and 1/8 tsp chili powder. Heat 1 tsp oil in a nonstick skillet over medium-high, sear tofu cubes 2–3 minutes per side until golden and slightly crisp.
Black beans (seasoned)
Warm 1/2 cup drained black beans in a small saucepan with 1/8 tsp cumin, 1/8 tsp chili powder and a pinch of salt over low heat for 3–4 minutes, stirring occasionally.
Grilled shrimp
Toss shrimp with 1/8 tsp salt, pepper and 1/8 tsp chili powder. Sear in hot 1 tsp oil for 1–2 minutes per side until opaque and cooked through. Remove from heat.
Ground turkey
Cook 3 oz ground turkey in a skillet over medium-high with 1/8 tsp salt, pepper and 1/4 tsp taco seasoning or 1/8 tsp each cumin and chili powder until no longer pink, about 5–6 minutes. Drain any excess liquid.
Assembly & Toppings
Place the warmed whole-wheat tortilla flat on a board. If making small size, use the small tortilla; for regular size, use the regular tortilla.
Layer the base: spoon the 1/2 cup portion of your chosen rice in a line down the center of the tortilla (or place 1 cup field greens for the salad option). Leave 1–1.5 inches clear at each edge to allow folding.
Add protein: place the prepared 3 oz portion of your chosen protein on top of the rice or greens in an even layer.
Add toppings (choose any combination): sprinkle 1/4 cup shredded cheese, 2 tbs diced tomatoes, 2 tbs diced red onion, 1/4 cup corn, 1 tbs pickled jalapeños, 1 tbs chopped cilantro and add avocado slices or 1/2 avocado/2 tbs guacamole as desired. Dollop 1 tbs sour cream or yogurt and 2 tbs salsa as desired. Squeeze lime wedge over the fillings if using.
Fold and serve: Fold the bottom edge up over the filling, then fold the two sides toward the center and continue rolling tightly to form the burroti. Place seam-side down for 1 minute in a warm skillet to seal (optional). Slice in half if desired and serve immediately.
Seasoning & Finishing
Taste a small bite and adjust seasonings: add extra salt, pepper, salsa or lime if needed. Serve with extra salsa, pickled jalapeños or lime wedges on the side.