Sanjeev Kapoor

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Peach Salsa Burritos  Recipe

A twisted version of the popular Mexican Burrito.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 0-5 minutes

Servings : 4

Peach Salsa Burritos

Main Ingredients

Peach, Whole wheat tortilla





Level Of Cooking



  • Peach tinned
  • Whole wheat tortilla
  • Onions
    2 medium
  • Fresh mint leaves
  • Fresh coriander leaves
    2 tablespoons
  • Salt
    to taste
  • Jalapeno peppers
  • Dried oregano
    a pinch
  • Lemon
  • Olive oil
    2 tablespoons
  • Cooked rice
    2 cups
  • Fresh parsley
    a few sprigs
  • Cucumber peeled
    1 medium
  • Lettuce leaves
    a few


Step 1

Slice peach and 1 onion roughly, put them in a chopper. Add mint leaves, coriander leaves, salt, 2 jalapeno peppers and chop. Add dried oregano and continue to chop. Squeeze ½ lemon and add its juice to the peach mixture and mix well.

Step 2

Heat olive oil in a non stick pan. Chop the remaining onion and parsley. Add onion to the pan and sauté till transluscent. Add rice. Chop the remaining jalapeno pepper and add. Add parsley and salt and mix well.

Step 3

Switch off heat. Squeeze ½ lemon and add its juice to the rice and mix. Halve cucumber vertically and slice.Heat a non stick tawa, place the tortillas, one by one and heat slightly.

Step 4

Place them on work top, place some rice mixture on one side of each, top with a little salsa and cucumber slices. Tear a few lettuce leaves and place them on top. Roll the tortilla tightly, wrap in a piece of aluminium foil and serve.

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