Grain Free Chicken Kheema Burrito (Edit recipe)

This chicken kheema burrito is a flavor packed burrito with a tasty ground chicken filling flavored with cilantro and other Indian spices. The wrap is gluten free and grain free! This burrito makes a very satisfying meal but you could also cut them in halves and serve at a party!

30 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	526
Fat:	29 g
Carbohydrates:	38 g
Protein:	32 g
Cholesterol:	128 g
Sodium:	1118 mg
Fiber:	5 g
Sugars:	3 g
Calculated per serving.

by Cook2Nourish

View original recipe

Serves: 4

Ingredients

1.5 lb Ground Chicken, thawed to room temperature
1 whole Red Onion, chopped fine
1 Tbsp Ginger Root, fresh grated, finely chopped
2 Tbsp Garlic, finely chopped
2 whole Green Chilies, finely chopped
1 tsp Sea Salt
0.5 tsp Turmeric Powder
0.5 tsp Cayenne Pepper
1 tsp Ground Cumin
1 tsp Garam Masala
2 tsp ground Coriander
1 cup Cilantro, fresh, chopped
2 Tbsp Extra Virgin Olive Oil

For the wrap

1 cup Cassava Flour, Anthony's or Otto's Brand recommended
2 Tbsp Arrowroot Flour
0.5 tsp Sea Salt
1 Tbsp Extra Virgin Olive Oil
1.25 cups Hot Water, water that has been boiling

For the dip

2 tsp Medium Buffalo Sauce, Primal Kitchen's Dairy Free Buffalo Sauce
2 Tbsp Coconut Milk, or any non dairy milk

For assembling burrito

1 cup Romaine Lettuce, shredded
0.25 cup Red Onion, thinly sliced
1 cup Avocado, sliced

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix all the kheema filling ingredients into a large mixing bowl. Add half (1 tbsp) of the oil and mix using a spatula.
Heat a large stainless steel or cast iron skillet and when hot, add the rest of the oil (1 tbsp). Now dump all the kheema mixture onto the skillet. Cook uncovered on medium heat for about 2-3 minutes stirring it frequently. Then cover and cook for 5 minutes on low medium heat or until all the chicken is cooked completely. Now open the lid and cook uncovered for another 5 minutes on low heat stirring frequently so that all the liquid evaporates and you get a dry filling mixture. Turn heat off and let the filling cool before assembling the burrito.

For the wrap:

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.
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.
Finish making the rest of the tortillas the same way.

For the Buffalo dip:

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

Assembling the Burrito:

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.
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)
Serve the burrito warm with the buffalo dip on the side!