Bollywood Burrito Santenello's Snack

Spring is upon us once again. We’ve finally made it through the dark days and the dirt is hitting prime time.

While pondering what sort of creation could warm the soul and fill the stomach of a deprived mountain biker, I had a divine moment of inspiration. The catalysts were unlikely: A random group of ingredients in my tiny surf shack kitchen; extreme post-shred hunger; and Lil Wayne’s “Right Above It” playing in the background.... “Life is a Beach, I’m just playin’ in the sand.” But in combination, provided the perfect answer. Without further ado, here’s the slumdog burrito with that Bollywood flow.

Ingredients:

- Spinach or gluten-free burrito wraps

- 6-8 free-range boneless skinless chicken thighs, or if you’re going the vegetarian route, one package firm free-range tofu, drained and sliced 

- Shredded romaine, cabbage, spinach or kale

 

Rice:

- 2 cups dry basmati rice

- 2 tsp. grated fresh turmeric or 1 tsp. dry

- 1 tbsp. olive oil

- 1/3 cup toasted pumpkinseeds

- Salt to taste 

Combine all ingredients except pumpkinseeds in rice pot and cook with recommended amount of water. Fluff rice and add pumpkinseeds. 

Salsa:

- 2 cups diced English or Japanese cucumbers 

- Fine chopped jalapeño to taste, no seeds if you want to go mild

- 1/4 cup chopped mint

- 1/4 cup chopped cilantro 

- 1/4 cup fine chopped red onion 

- 1 tsp. cumin (if you like cumin)

- Juice of two limes

- Couple pinches salt

 

Chicken/tofu marinade:

- 1 cup plain Greek yogurt (is there any other kind of yogurt??)

- 1 1/2 tbsp. tamarind paste (Glory Bee or Aunt Patty’s are good brands)

- 2 tsp. vindaloo curry powder, tikka masala powder or your favorite Indian curry powder

- 1 1/2 tbsp. honey

- 1 tsp. grated fresh ginger 

- 2 cloves grated fresh garlic

- Pinch or two of salt

Combine all ingredients in a mixing bowl, coat chicken thighs or tofu with most of the marinade, but save some for later.

Method:

- Grill marinated chicken or tofu ’til fully cooked through, let rest, chop and coat with rest of marinade.

- Warm burrito wraps.

- Place a scoop of rice mix on wrap, add marinated chicken or tofu, shredded greens and cucumber mint salsa Roll up, slice and serve

Notes: 

Play with ingredient ratios to dial in your burrito, or add other veggies of your choice and avocado. If you want to ditch the wrap, serve the chicken or tofu over rice with grilled broccolini and the cucumber salsa for an insane dinner entree. The yogurt marinade is also a great addition to grilled veggies. Any leftovers can be inspiration for the next day’s meal planning, too. Enjoy it all while watching some Bollywood movies.