Name: Plant-based Burger Burrito
Yield: 1
Ingredients: 300.0g Cooked Rice; 10.0g Fresh Cilantro , chopped; 30.0g Red Onions , cut into small dice; 2.0g Cumin Powder; 1.0g Cayenne Pepper; 2.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 1.0g Black Pepper; 30.0ml Lime Juice , 5 g Knorr Lime Powder dissolved in 45 ml water; 160.0g The Vegetarian Butcher No Chicken Burger 1x2.4kg , cut intro strips; 45.0g Red Onions , cut into thin strips; 45.0g Red Bell Pepper , cut into thin strips; 1.0g Cumin Powder; 1.0g Chili Powder; 30.0ml Corn Oil; 2.0pc Flour Tortilla , 12 inches and lightly warmed; 300.0g Rice , mexican, prepared; 160.0g The Vegetarian Butcher No Chicken Burger 1x2.4kg , prepared; 60.0g Refried Beans , prepared or store brought; 60.0g Iceberg Lettuce , shredded; 60.0ml Lady's Choice Caesar Dressing 1L; 2.0pc Lime Wedges; 60.0ml Lady's Choice Caesar Dressing 1L , for garnish and accompaniment

Burger + Burrito in one? Sounds heavenly… plus it uses plant-based patties from The Vegetarian Butcher which make it extra interesting. Give this juicy & deliciously spiced plant-based Burger Burrito a go and leave your diners’ taste buds wanting more!

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Preparation

Mexican Style Rice
10 minutes
- Combine all the ingredients in a bowl and mix well. Set aside.
NOChicken Burger Preparation
10 minutes
1. Heat the oil and saute the NoChicken burger strips, red onions and bell peppers.
2. Season with the cumin and chili powder.
3. Set aside.
Assembly
10 minutes
1. Lay the flour tortillas flaat on a work surface.
2. Add the rice, NoChicken burger filling, refried beans, iceberg lettuce. Portion the fillings accordingly.
3. Drizzle in the dressing and fold the tortilla to wrap all the inclusions and turning it into a burrito.
4. Serve with lime wedges, fresh cilantro and extra caesar dressing.

Plant-based Burger Burrito

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Ingredients

Mexican Style Rice

NOChicken Burger Preparation

Assembly