For this post, I have a very simple equation for you all. It might just blow your mind! You ready?
Curry + Burritos = Curritos
My husband served an LDS mission in India. One of the many things he gained appreciation for while living there for nearly two years was the exotic foods. He has a very special place in his heart…and his stomach for curry. I wish, I wish, I wish I could cook Indian food! I’ve tried and failed miserably. I can, however, cook some mean Mexican dishes. I decided one day rather than to fight my inability to cook Indian cuisine, I would fuse a simple curry with a Mexican burrito. Some of you may be gagging at the idea, but take a few deep breaths. I’ve made believers out of curry haters with this concoction! The best part is that it is super easy with the help of a little help from S&B Golden Curry Mix, Medium Hot
You can link to it above or you can usually find it at most chain grocery stores. It is found by the Asian foods. You can prepare this curry so many different ways, but I’m going to give you the low-down on our favorite way to prepare it when we make “Curritos”.
2 Tbs. oil
1/2 medium yellow onion (diced)
1/2 c. sliced carrots
2 stalks celery (chopped)
1 large russet potato (chopped)
1 can garbanzo beans (drained)
1 lb. cooked diced chicken (I use rotissery from Costco 🙂
1 3.5 oz pkg. S&B Golden Curry Mix, Medium Hot
2 1/2 c. water
8-10 uncooked flour tortillas (Costco)
Colby Jack Cheese (shredded)
Place 2 Tbs. oil in a large hot skillet. Saute onion for 1-2 minutes. Add carrots and celery to pan and saute another 2 -3 minutes. When veggies start to become tender, add the garbanzo beans, potato and water to the skillet. Bring to a boil and simmer for about 10 minutes or until potatoes are soft.
When veggies are firmly soft, add the cooked chicken and break apart the sauce mix into the skillet. The curry will dissolve and thicken the dish. When all the sauce mix has dissolved and sauce has thickened remove from heat and prepare burrito portion of Curritos.
On a separate frying pan, or electric skillet. Cook the tortillas on one side, flip over and immediately sprinkle with cheese down the center.
When cheese starts to melt, fill the wrap with the curry mixture.
Wrap up, and serve warm.