INGREDIENTS

• 1 bowl (150 g) Boiled Stella Rice.
• 4 medium Smashed Tomatoes.
• 1/2 tsp Chopped Garlic.
• 1 tbsp Chopped Onion.
• 2 tbsp Olive Oil.
• 10 g Boiled Rajma (Kidney Beans).
• 10 g American Corn.
• 1/2 tsp Black Pepper Powder.
• 1/2 tsp Chilli Flakes.
• 1 tsp Amima's Kitchen Classic Mexican Seasoning.
• Pink Salt, to taste.
• 2 tbsp Grated Cheese.
• 2 Roman Lettuce Leaves.
• 2 Tortilla Wraps.
• 1 tbsp Mexican Dip. (5 tbsp Mayonnaise & 1 tbsp Mexican Seasoning. Mix well.)
• 6-7 pieces Chopped Jalapenos

INSTRUCTIONS

1. Heat Olive oil in a pan. Sauté Chopped Garlic and Chopped Onion.
2. Add Chilli Flakes and Smashed Tomatoes to the pan. Cook thoroughly.
3. Add Boiled Stella Rice, Boiled Rajma, American Corn, and Amima's Kitchen Classic Mexican Seasoning into the pan. The Mexican rice mixture is ready.
4. Season with Black Pepper Powder and Pink Salt to taste. Mix well and cook properly.
5. On a Tortilla Wrap, spread Mexican Dip and place Roman Lettuce leaves on top.
6. Spoon the prepared Mexican rice mixture onto the wrap and sprinkle with Grated Cheese.
7. Add Chopped Jalapenos in it & Roll the Tortilla Wrap tightly.
8. In a pan, lightly roast the wrapped burrito until golden brown.
9. Slice the wrap and serve with salsa and sour cream. Enjoy your Mexican Burrito Wrap.