Grain Free Chicken Kheema Burrito (Edit recipe)

For the wrap:

1. Add the cassava flour, the arrow root flour, the salt to a large mixing bowl. Mix them using spoon and then add the hot water slowly in batches until all the flour mixture is completely wet. Cover the dough and let it cool for about 5 minutes. Then add the olive oil and knead it till you get a soft and smooth dough. Divide dough into 6 equal portions and roll each piece into a circle about 7-8 inches in diameter.
2. Heat a cast iron or non stick pan and when hot, add the tortilla and cook for about 1 min until it fluffs up completely and the other side has golden brown spots on it. Then flip it and cook it for 1 minute on the other side. Transfer to a plate and let cool.
3. Finish making the rest of the tortillas the same way.

For the Buffalo dip:

1. In a small mixing bowl, mix both ingredients and whip till well mixed and creamy.

Assembling the Burrito:

1. Lay the tortilla on a plate. Add about 3 tbsps of the keema mixture onto the the bottom 1/3 rd of the tortilla. Also place some shredded lettuce, sliced onions and avocado slices on top. Then roll the tortilla like a burrito neatly packing all the stuffing in. Add a tsp of the buffalo dip towards the edge to help seal the edges.
2. Lightly toast the filled burritos by placing seal side down on a greased pan and brush the sides and tops of the burrito with olive oil and toast it on all the sides. (You can also brush the burritos with oil on all sides and toast in the oven at 350 C for 5-7 mins)
3. Serve the burrito warm with the buffalo dip on the side!