How to make Peach Salsa Burritos - A twisted version of the popular Mexican Burrito.

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

Main Ingredients : Peach (आड़ु), Whole wheat tortilla (गेहूँ के आटे के तौरतिया )

Cuisine : Mexican

Course : Snacks and Starters

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Peach Salsa Burritos Recipe Card

Peach Salsa Burritos

Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

For more recipes related to Peach Salsa Burritos checkout Peach Upside Down Cup Cakes. You can also find more Snacks and Starters recipes like Egg Vermicelli Cutlet, cheesy sandwich , Salt And Pepper Chicken, Arbi Cutlet .

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Peach Salsa Burritos Recipe

  • Peach tinned 1

  • Whole wheat tortilla 4

  • Onions 2 medium

  • Fresh mint leaves 7-8

  • Fresh coriander leaves 2 tablespoons

  • Salt to taste

  • Jalapeno peppers 3

  • Dried oregano a pinch

  • Lemon 1

  • 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.