Curried rice burritos

By admin
24 December 2014

Serves 4

1 ???small onion, chopped

1 ???clove garlic, minced

1 tablespoon??butter

1 cup ???coconut milk

2 tablespoons ??all-purpose flour

1 teaspoon? ?Thai red curry paste

3/4 cup ??cooked Spekko Parboiled Long Grain Rice

1 ???medium carrot, cut into thin bite-sized strips

1/2 cup ??snow pea pods, cut into thin strips, or quartered sugar snap pea pods

1/2 ???small summer squash or zucchini, cut into thin bite-sized strips

2 ???chicken breasts, cooked.

4 ???flour tortilla wraps or rice paper wraps

1. In a small saucepan cook onion and garlic in butter over medium heat for 3 minutes or until the onion is tender.

2. In a small bowl whisk the coconut milk into the flour and curry paste.

3. Stir into the onion mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Reserve 2/3 cup of the sauce to serve with the burritos.

4. Mix the cooked rice with the sauce in a mixing bowl. Set aside.

5. In a large skillet cook the carrot, pea pod strips, and squash in a small amount of boiling water, covered, about 3 minutes or until crisp-tender. Drain and set aside.

6. To assemble each burrito, place 2 tablespoons cooked vegetable mixture on the burrito, about 1 inch from the edge. Spoon 2 to 3 tablespoons of the rice mixture next to the vegetables, still leaving some space at the edge of the wrapper.

7. Serve cut on the diagonal, with the extra curry sauce.

Spekko tips for caterers

1. Tortillas or burritos are available at most supermarkets in packs of 8.

2. To create a baked version of this recipe, pack the tortillas in a roasting dish. Top with cheese sauce, sprinkle with cheddar cheese and drizzle the curry sauce over the top. Bake for 20 minute until brown on top.

3. Wraps can be filled with curried mince, cold roast beef and salads.