Ingredients
For the burrito filling
7.5ml Coriander seeds
125ml Pine nut and sunflower seeds, mixed
250ml Parsley and coriander leaves
250ml Canned lentils, rinsed
15ml Tomato paste
15ml Soya sauce
1.25ml Smoked salt
1.25ml Ground pepper
1.25ml Ground cloves
2.5ml All spice
2.5ml Whole cumin
45ml Olive oil
1 Garlic clove, finely diced
½ Onion, finely chopped
½ Chilli, finely chopped
For the fresh salsa
1 Tomato, finely diced
½ Onion, finely diced
½ Chilli, finely chopped
60ml Parsley, chopped
30ml Olive oil
15ml Lemon juice
Salt and pepper to taste
For the sour cream dip
125ml Sour cream
½ Onion, finely chopped
Juice of half a lemon
15ml Fresh coriander, finely chopped
Salt and pepper to taste
For the wrap
250ml Chickpea flour
250ml Water
1 Egg
2.5ml Salt
2.5ml Cumin
2.5ml Garlic powder
2.5ml Onion powder
5ml Onion seeds
Instructions
METHOD FOR THE WRAP
Whisk all the ingredients together in a bowl until there are no more lumps (The mixture should be about the consistency of pancake batter - if you want thicker wraps reduce the amount of water).
Preheat a lightly greased non-stick frying pan over medium heat. Pour about ½ cup of batter into the pan and swirl to coat the bottom. Let it cook for 2-3 minutes or until you see the edges starting to dry out.
Use a spatula and flip the wrap over and cook for 30 – 60 seconds on the other side.
Repeat with all the batter and set aside for serving.
METHOD FOR THE BURRITO FILLING
Dry roast the coriander seeds, remove and once cooled grind in a coffee grinder.
Roast the pine nuts and sunflower seeds and mix together.
Add the parsley, coriander and the lentils in the blender and pulse until at least half of the lentils are blended. Add the crushed coriander and roasted seeds and nuts, pulse a few more times. You want to pulse it, so you still keep some of the texture of the lentils, seeds and nuts.
Remove it from the blender and place in a bowl.
Add the tomato paste, soya sauce and all the spices to the mix ad mix through with a spoon.
Heat a non-stick frying pan, fry the garlic, onion and chilli till cooked through.
Turn the heat to medium and add the lentil mix to the pan and cook for 5 – 8 minutes until it’s cooked through.
Remove and set aside for service.
METHOD FOR THE SOUR CREAM DIP
Mix all ingredients and set aside for plating.
METHOD FOR THE FRESH SALSA
Mix all the ingredients together for the salsa, adjust seasoning and set aside for service.
TO SERVE
½ Red pepper, finely diced
½ Avocado, sliced (adding a squeeze of lemon)
80 ml Cheddar cheese, grated
125 ml Fresh coriander, stems removed
Assembling the burrito
Place the wrap on a clean surface, fill it with the lentil filling and wrap around the filling. Dish the dip and salsa in separate bowls and garnish the burrito and dip with coriander leaves and serve.
Serves 4.
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