Tikka Masala Burrito

Here’s another fun Fusion Dish for you to try the next time you can’t decide between Indian and Mexican for dinner. For this one, we borrowed an iconic dish on Indian menus (although per resources referenced on Foodtimeline.org note that the dish was invented in England), and then we wrapped it into a burrito before quickly pan frying it to make it crispy. Since we used so many vegetables in the making of this burrito, we did not serve this with a side dish…but it would go well with a spinach salad or even steamed peas should you so desire!

A quick sidenote about Foodtimeline.org: This website was my Mom’s life’s work. If you have any food related ponderings, and you’re looking for the answer, go there. It is truly incredible, and as a reference librarian, she was dedicated to and guided by curiosity and the pursuit and sharing of knowledge, and she was extremely meticulous in her research. Her site is one of the few exceptions to the “Don’t believe everything you read on the internet,” advice.

Time: 35 Minutes


  • Burrito Wraps
  • Protein of your Choice. We used chicken breast, but chickpeas are a great vegetarian alternative.
  • Onion
  • Rice or Cauliflower Rice. We used the latter.
  • Seasonings:
    • Ground Cumin
    • Ground Clove
    • Ground Turmeric
    • Ground Cayenne
    • Mustard Powder
    • Paprika
    • Cilantro (dried or fresh)
  • For your Tikka Malasa Sauce, either buy a jar or make your own with:
    • Tomato Paste
    • Full Fat Yogurt (or heavy cream)
  • Optional additional ingredients. We fully intended to use peas, but we completely forgot.


  • Start prepping your rice component.
    • Either begin cooking your rice or
    • If using cauliflower, cut and grate your cauliflower using the shredding plate of your food processor or a box grater. Then, set your cauliflower rice aside.
  • Dice your onions. Then, melt some butter in a large pan, and add your onions. Sautee for 5 or so minutes until they begin to become opaque.
  • While your onions begin to cook, dice your chicken breast. Then, once your onions are ready, add to your pan.
  • Sprinkle in your spices, and cook until your meat browns.
  • If using riced cauliflower, add it to your pan now, and stir to combine. (We’ll get to the regular rice later, so if you’re using that, don’t think we forgot about you…and don’t add it yet)
  • Scoop about three ounces of tomato paste (half a small can) into your pan, and stir it in. Then, pour in some yogurt and cream, and cook over low heat as you stir everything into a nice smooth sauce. Allow to simmer to finish cooking your ingredients and blend flavours.
  • If using regular rice, add it to your pan once you have made your sauce.
  • Heat your burrito wraps in the microwave so they are easier to fold.
  • Scoop your filling into your burrito wraps, and fold them up.
  • From here, you can either “Plate, Devour, and Enjoy” or toast your burritos with a little oil in a flat pan to brown them before the “Plate, Devour, and Enjoy” step.


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