This has to be one of the best fusion burritos out there! Loaded with fresh sauces, a crunchy salad and some crispy onions - what could be better?!
Soak the cashews in boiling water for 15-20 minutes, then blend them with a splash of water, mint leaves, lemon juice, salt and pepper in a high speed blender until super smooth and a similar consistency to sour cream.
Next, blend or bash the ingredients for the green chutney together in a pestle and mortar, (adding more oil if necessary) until you get a cohesive, drizzle-able sauce.
For the crispy onions, heat up the vegetable oil over a medium heat, then reduce to medium-low and add in the sliced onions. Fry until light golden brown, stirring frequently to make sure they cook evenly. Remove the onions with a slotted spoon and place on a plate lined with kitchen paper to remove excess oil.
In a bowl, combine the salad ingredients, taste and adjust seasonings. Don’t add salt as this will draw out moisture and make the salad too wet.
Heat the Ben’s Plant Powered Tikka Masala and Ben’s Original Long Grain Rice separately, according to packet instructions.
Get ready to assemble. Mix together the butter, coriander, garlic and a pinch of salt, then grab the tortillas and spread over the softened garlic coriander butter. Place the tortillas down so they overlap half way.
Starting in the middle, load on a base of rice then spoon on Ben’s Plant Powered Tikka Masala, the salad, mint crema, green chutney and finally the crispy onions. Roll it up, seal on all sides in a warm pan and enjoy!
