How to make Peach Salsa Burritos -
A twisted version of the popular Mexican Burrito.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Peach (आड़ु), Whole wheat tortilla (गेहूँ के आटे के तौरतिया )
Cuisine : Mexican
Course : Snacks and Starters
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For more recipes related to Peach Salsa Burritos checkout Peach Upside Down Cup Cakes. You can also find more Snacks and Starters recipes like Mango Pancakes Ragi Idli Malabar Prawns Paneer Spaghetti Fingers
Peach Salsa Burritos Recipe Card
Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive!
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.
Prep Time : 11-15 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Peach Salsa Burritos Recipe
Peach tinned 1
Whole wheat tortilla 4
Onions 2 medium
Fresh mint leaves 7-8
Fresh coriander leaves 2 tablespoons
Salt to taste
Jalapeno peppers 3
Dried oregano a pinch
Lemon 1
Olive oil 2 tablespoons
Cooked rice 2 cups
Fresh parsley a few sprigs
Cucumber peeled 1 medium
Lettuce leaves a few
Method
Step 1
Slice peach and 1 onion roughly, put them in a chopper. Add mint leaves, coriander leaves, salt, 2 jalapeno peppers and chop. Add dried oregano and continue to chop. Squeeze ½ lemon and add its juice to the peach mixture and mix well.
Step 2
Heat olive oil in a non stick pan. Chop the remaining onion and parsley. Add onion to the pan and sauté till transluscent. Add rice. Chop the remaining jalapeno pepper and add. Add parsley and salt and mix well.
Step 3
Switch off heat. Squeeze ½ lemon and add its juice to the rice and mix. Halve cucumber vertically and slice.Heat a non stick tawa, place the tortillas, one by one and heat slightly.
Step 4
Place them on work top, place some rice mixture on one side of each, top with a little salsa and cucumber slices. Tear a few lettuce leaves and place them on top. Roll the tortilla tightly, wrap in a piece of aluminium foil and serve.
Nutrition Info
Calories : 1523 Kcal
Carbohydrates : 287.6 gm
Protein : 37.6 gm
Fat : 32.2 gm
Other : Iron - 8.6 mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
