Indian-Mexican Fusion Curry Burritos

Download a printable PDF version of the recipe.


Makes 4 burritos

  • leftover curry (any type)
  • 4 tortilla wraps
  • half an onion
  • half a teaspoon minced garlic
  • 200g tinned chickpeas
  • 200g tinned kidney beans
  • 2 cups cooked long grain rice
  • half a teaspoon cumin
  • half a teaspoon garam masala
  • half a teaspoon turmeric
  • salt and pepper
  • lettuce
  • 8 tablespoons plain natural yoghurt


  1. Put the leftover curry on to reheat over a gentle heat until hot all the way through, stirring occasionally. (Not sure what curry to use? Why not try our Chicken Tikka Masala?)
  2. Cut the onion into small dice.
  3. In a hot pan, add about 1 tbsp oil and gently colour the onions. Add the garlic and cook for about 30 seconds.
  4. Add the chickpeas and kidney beans and toss through.
  5. Add the cooked rice and mix into other ingredients.
  6. Add the cumin, garam masala and turmeric to the rice and mix through. Season with salt and pepper. When heated through, set aside.
  7. In a clean, heated pan, put the tortilla wraps in one at a time and cook each side for 10-15 seconds. Remove and place on a flat, clean surface.
  8. Place the rice mixture and curry onto the centre of the wrap in a line. Don’t put the fillings all the way to the edge. Add some yoghurt and lettuce.
  9. Wrap the burrito and enjoy!

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.