200°C · 15-25 minAllergens
Gluten
Sulfiet
MosterdBombay burrito
Indian street food, spicy and bursting with flavour! Fill your tortilla with spiced potato, roasted cauliflower, chickpeas, and pickled red onion. Top it off with a refreshing spicy coriander mint chutney.
Bombay burrito
Cauliflower, red and white onion, spinach, garlic, rawit pepper, potato, lemon, fresh turmeric, ginger, coriander and mint, chickpeas, amchur powder (dried green mango powder), chili powder, fenugreek seeds, cinnamon, cardamom, cumin seeds, coriander seeds, cloves, paprika powder, star anise, fennel seeds, black mustard seeds, coconut (desiccated), soft tortilla (contains gluten), baking soda, sugar, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, sulfiet.
Microwave
Remove the chutney container from the tray. Heat the burrito filling loosely covered for 3-4 minutes (1 person) to 5-6 minutes (2 or more persons). Warm the tortilla covered between 2 plates for 30 seconds. Fill the tortilla with the burrito filling and chutney and roll it up.
Oven — 200°C, 15-25 minMarleen's choice
Remove the chutney container from the tray. Heat the burrito filling covered with an ovenproof plate or aluminium foil for 15 minutes (1 person) to 20-25 minutes (2 or more persons). In the last 1-2 minutes, warm the tortillas as well. Fill the tortilla with the burrito filling and chutney and roll it up. Disposable containers cannot be used in the oven; transfer to an oven dish.