Plant-based Burger Burrito
Burger + Burrito in one? Sounds heavenly… plus it uses plant-based patties from The Vegetarian Butcher which make it extra interesting. Give this juicy & deliciously spiced plant-based Burger Burrito a go and leave your diners’ taste buds wanting more!
Chicken
Ingredients
Mexican Style Rice
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Cooked Rice 300.0 g
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Fresh Cilantro , chopped 10.0 g
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Red Onions , cut into small dice 30.0 g
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Cumin Powder 2.0 g
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Cayenne Pepper 1.0 g
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Black Pepper 1.0 g
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Lime Juice , 5 g Knorr Lime Powder dissolved in 45 ml water 30.0 ml
NOChicken Burger Preparation
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Red Onions , cut into thin strips 45.0 g
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Red Bell Pepper , cut into thin strips 45.0 g
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Cumin Powder 1.0 g
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Chili Powder 1.0 g
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Corn Oil 30.0 ml
Assembly
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Flour Tortilla , 12 inches and lightly warmed 2.0 pc
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Rice , mexican, prepared 300.0 g
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Refried Beans , prepared or store brought 60.0 g
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Iceberg Lettuce , shredded 60.0 g
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Lime Wedges 2.0 pc
Preparation
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Mexican Style Rice
10 minutes- Combine all the ingredients in a bowl and mix well. Set aside.
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NOChicken Burger Preparation
10 minutes- Heat the oil and saute the NoChicken burger strips, red onions and bell peppers.
- Season with the cumin and chili powder.
- Set aside.
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Assembly
10 minutes- Lay the flour tortillas flaat on a work surface.
- Add the rice, NoChicken burger filling, refried beans, iceberg lettuce. Portion the fillings accordingly.
- Drizzle in the dressing and fold the tortilla to wrap all the inclusions and turning it into a burrito.
- Serve with lime wedges, fresh cilantro and extra caesar dressing.
