Paneer and Beans Burrito wrap

Name: Paneer and Beans Burrito wrap
Total time: 10800 s
Yield: 7 wraps (4-5 people)
Cuisine: Indian
Ingredients: 1 tbsp red chilli powder; 1 1/2 tbsp dhanajeera powder; 1 tbsp oregano; 1 tsp salt; 1 tbsp garlic powder; 1 tbsp onion powder; 1/2 cups raw basmati rice; 2 tbsp butter; 3/4-1 tsp salt; 1 tbsp lemon juice; 1 cup chopped coriendar leaves; 1/4 cup finely chopped onions; 1/4 cup finely chopped tomatoes; 1/4 cup boiled sweet corn kernels; 2 tbsp Chopped green chillies; 1/4 cup chopped coriendar leaves; 1/4 tsp or may be less salt; 1-2 tsp chilli flakes; 1 tbsp or less lemon juice; 200 gr paneer; 3/4 cup bell peppers diced; 3/4 cup onion diced; 1 tbsp oil; 1 1/2 tbsp Mexican spice mix; 1/4 tsp or as required salt; 1 tbsp chilli flakes; 1/2 cup Hung curd (can be replaced with mayonnaise or sour cream); 1-2 tsp tomato ketchup; 1 tbsp or more chilli sauce; 1 tsp Lemon juice

Priyangi Pujara @TheDivine

Malawi, Africa

#mybestrecipe #Pari #mexican #dinner #party #kids
Delicious! 😘It wasn't easy for me to belive that rice wrapped in a roti can taste good too! It requires a lot of components, but if some are made in advance, this recipe can be quick and easy.
These wraps are medium to big size. A person can eat 1½ wraps (2 if a heavy eater) when served as an only dish.
Source: paneer burrito by Your Food Lab

Priyangi Pujara @TheDivine

Saved

Ingredients

2-3 hrs

7 wraps (4-5 people)

Mexican seasoning
1 tbspred chilli powder
1 1/2 tbspdhanajeera powder
1 tbsporegano
1 tspsalt
1 tbspgarlic powder
1 tbsponion powder
Lemon coriendar rice
1/2 cupsraw basmati rice
2 tbspbutter
3/4-1 tspsalt
1 tbsplemon juice
1 cupchopped coriendar leaves
Pico de gallo
1/4 cupfinely chopped onions
1/4 cupfinely chopped tomatoes
1/4 cupboiled sweet corn kernels
2 tbspChopped green chillies
1/4 cupchopped coriendar leaves
1/4 tspor may be less salt
1-2 tspchilli flakes
1 tbspor less lemon juice
Paneer capsicum filling
200 grpaneer
3/4 cupbell peppers diced
3/4 cuponion diced
1 tbspoil
1 1/2 tbspMexican spice mix
1/4 tspor as required salt
1 tbspchilli flakes
Mexican sauce
1/2 cupHung curd (can be replaced with mayonnaise or sour cream)
1-2 tsptomato ketchup
1 tbspor more chilli sauce
1 tspLemon juice
1 tspMexican seasoning
4 clovesgarlic paste
Refried Beans
1/2 cupraw rajma soaked and cooked with a cinnamon stick
1 tbspoil
1big onion finely chopped
2 tbspfinely chopped garlic
1-2 tbspfinely chopped green chillies or jalapeño
1tomato grated
1 tbspMexican seasoning
1 pinchor as required salt
Other ingredients
7tortillas
2-3 cupsshredded lettuce
1avocado sliced (can skip if not available)
14 tbspgrated processed cheese or 5-6 cheese slices
Some nachos to serve with
Your favourite sauces to serve with

Saved

Steps

2-3 hrs

1

Tortilla recipe

Rotli tortilla for any kind of wraps
2

Combine ingredients for seasoning and grind in a slice grinder. I used original taco seasoning from Taco Bell.
3

Combine ingredients for the sauces and keep aside. I replaced Hung curd with Ranch restaurant style dressing which felt quite thin, so I added some mayonnaise. I also added the rest of the ingredients mentioned in the sauce section.
4

Combine ingredients for pico de gallo and keep aside.
5

For paneer and capsicum filling, heat up oil in a pan. Add onions, bell peppers, paneer, Mexican seasoning, salt, lemon juice and chilli flakes. Combine everything well and cook for a minute or two on high flame (or until. Paneer gets soft).
6

Beans filling: I used the leftover beans filling from nachos (see the recipe attached) To cook from scratch, heat up oil in a pan. Saute onions, garlic and green chillies on high flame until the onions are golden brown. Add grated tomato, Mexican seasoning, and a pinch of salt. Combine well. Add ¼ cup of hot water. Stir and cook until oil releases. Add pressure-cooked rajma along with its broth. Adjust chilli powder as per your taste. Cook until the curry evaporates and the mixture looks pulpy.

Veggie Nachos Supreme
7

Wash and Soak rice in water for 30 min. Cook so as to keep each grain separated. Let it cool for at least 15-30 min. Heat up butter in a pan. Add rice, salt, coriander leaves and lemon juice. GENTLY combine everything well. Cover and keep aside.
8

METHOD 1: Take a tortilla on a flat surface. Lay about 2 tbsp of rice (quantity depends on the size of tortilla. Mine is medium to big size tortilla). Lay 2-3 tbsp of beans filling followed by lettuce, then paneer and then pico de gallo. Pour Mexican sauce over it liberally. METHOD 2: (try) Combine the sauce and pico de gallo with the lemon coriendar rice. Continue doing the layers using the remaining ingredients. This way, the sauce will be incorporated well with the rice.
9

Cover it with avocado slices followed by cheese. Keep the tortilla in a way that the filling lays horizontal. First fold the two sides inwards. Then fold the top side and tuck it inwards under the filling. Roll over to get a beautiful wrap tightly filled. See the clip attached. It is important to push the filling in order to fold the wrap tightly, otherwise the filling will drop while eating.
10

Place the wraps on a hot pan and toast all around WITHOUT OIL. The burrito gets nicely crunchy when cooked without oil. Also it stays firm and does not get soggy with filling.
11

Cut it in the middle and serve along with the sauces of your choice. Nachos also taste nice get the crunch after every bite of the wrap.

Tips

The sauce should be a little thinner than the mayonnaise so that it provides enough moisture. Also, thin sauce will be penetrated to all the ingredients.

Linked Recipes

Rotli tortilla for any kind of wraps

Veggie Nachos Supreme

Saved

Cooksnaps

Saved

Priyangi Pujara @TheDivine

on August 08, 2025 19:52

Malawi, Africa

I am a primary school teacher teaching in a renowned International school for 17 years. I also teach part-time online/offline. I offer teachers training for n various topics such as Phonics, Montessori and so on.While teaching is my love, cooking is my passion. I enjoy cooking, I enjoy eating 😋

Similar Recipes

More Recipes

Mango Kalakand

Hetal Poonjani
Mom’s Special Dudhi Kadhi – Light & Comforting Gujarati Delight

Krishna Dholakia
Cassava rum cake 🍹

ifuchi
Nutrichaat

Rainy Krishnan
Instant dahi wada

chef Nidhi Bole
Whole wheat flour (Aata) Pinwheel cookies(No Oven Recipe)

Nikita Singhal
Fish gravy, 🐟

Kulsoom Bukhari
Meetha Paratha

culinarycubit
Mother’s Day Jam Rollers 🌸

Gurpal kaur Ubhi's {Heavenly Jewel Kitchen}
MOTHER'S DAY SPECIAL, MOM'S FAV PATISAPTA PITHA (#CA26 #mother's_day'26)

ANANYA BHATTACHARYA
Nostalgic Salmon w/ Tomato Fish Sauce | Cá Hồi Chiên Sốt Mắm Cà

Quoc Nguyen | Chef Q
Easy Banana Pecan Pound Cake

Minda
Baked Corn on the Cob in the Oven – Sweet, Tender & Juicy 🌽

OnlyProven Recipes
Simple Sausage and Greens Stir-fry

Snack Bae
Zucchini Spaghetti – Light & Delicious Dinner Without Pasta

OnlyProven Recipes
Crispy Corn 🌽 with fried Garlic 🧄

Heenaba jadeja
Jower masala paniyaram

Renukabala
Sangam katli

Shobha Rathod
Unique Kaju~Makhana Puri❣️Quick Dry Sweet in 15minutes🥳

Anoli Vinchhi
MATCHA LATTE (Matcha green tea)

Jyoti Prakash Assudani
Gran's Quick Pudding

Mama Reena
My Mom’s Meat Omelette for Obento lunch box

Aunty Eiko's international cuisine experience
Tea Jelly

Hiroko Liston
Nonna Approved Spaghetti & Meatballs

JANDRE
California Farm Achiote Pork Steak

Hobby Horseman

Paneer and Beans Burrito wrap

Paneer and Beans Burrito wrap

Ingredients

Steps

Tips

Linked Recipes

Cooksnaps

Comments

Similar Recipes