Indian Burrito with Spinach, Chickpeas, and Tomato Recipe

By
Nick Kindelsperger
Nick Kindelsperger is a contributing writer at Serious Eats.
Nick Kindelsperger
Nick Kindelsperger is a food critic at the Chicago Tribune.  His food writing appears in The Washington Post, Newsweek, Epicurious, Baltimore Sun, Serious Eats, Grub Street, New York Magazine, and Tasting Table, among others.
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Updated April 01, 2025
Nick Kindelsperger

My wife has demanded politely suggested I create something like this, but I valiantly resisted for four months. Though the beloved oversized Mexican dish (or is it Californian?) shares certain similarities with the kati roll, it's not exactly the same thing. And if I couldn't track down the authentic paratha used in the original, I thought, then it wasn't worth making. Then I got over it.

Basically, this is just a flavorful channa saag and white rice, all wrapped up in a tortilla. The spinach and chickpea mixture is fragrant with garlic, ginger, cumin, and garam masala, while a chopped tomato gives it body. One jalapeño helps lend a slight heat, though if you could definitely add a second one if you'd like. A drizzle of lime at the end lends acidity.

Though satisfying on its own, I found that a smear of mango chutney added just enough sweetness to balance everything out.

Recipe Details

Indian Burrito with Spinach, Chickpeas, and Tomato Recipe

Prep 5 mins
Cook 25 mins
Active 30 mins
Total 30 mins
Serves 4 servings
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Ingredients

  • 2 tablespoons canola oil

  • 1 teaspoon cumin seeds

  • 1/2 medium onion, chopped (about 1/3 cup)

  • 1 whole jalapeño, stemmed, seeded, and chopped (about 2 tablespoons)

  • 1 teaspoon fresh ginger, minced

  • 2 medium garlic cloves, minced (about 2 teaspoons)

  • 1 cup chopped tomatoes (about 2 medium)

  • 2 1/2 cups cooked and drained chickpeas (or 1 (15-ounce) can drained chickpeas)

  • Kosher salt

  • 1/2 teaspoon garam masala

  • 1 pound spinach, well rinsed, dried, and chopped

  • 1 teaspoon fresh juice from about 1 whole lime

  • 2 cups cooked white rice

  • 4 large flour tortillas

  • Mango chutney (optional)

Directions

  1. Heat oil in a large 12-inch cast-skillet set over medium-high. Add cumin seeds and stir constantly with a wooden spoon until seeds sizzle and turn slightly red, about 10 seconds. Add onion and jalapeño, and cook until onion starts to brown, 3 to 5 minutes. Stir in ginger and garlic and cook until fragrant, about 10 seconds.

  2. Add chopped tomatoes and stir well. Cook until pieces start to break down to a sauce, 3 to 5 minutes. Add chickpeas and cook until warm, about 2 minutes. Season with 1 teaspoon salt and garam masala.

  3. Add a handful of spinach and stir until wilted. Continue process until all of the spinach has been added. Reduce heat to medium, and simmer until the liquid has reduced to a sauce. Turn off the heat and stir in lime juice.

  4. Heat another large skillet over medium until warm. Add a flour tortilla and warm on both sides. Repeat with other tortillas.

  5. Spoon rice and spinach filling into the middle of a flour tortilla. Drizzle a little mango chutney on top (optional). Wrap burritos up and serve.

Nutrition Facts (per serving)
865 Calories
21g Fat
143g Carbs
29g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 865
% Daily Value*
Total Fat 21g 27%
Saturated Fat 4g 18%
Cholesterol 0mg 0%
Sodium 873mg 38%
Total Carbohydrate 143g 52%
Dietary Fiber 17g 61%
Total Sugars 8g
Protein 29g
Vitamin C 24mg 121%
Calcium 293mg 23%
Iron 14mg 76%
Potassium 1226mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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