Kheema is a traditional Indian dish made using ground / minced chicken or beef with a blend of spices and herbs. This Chicken Kheema Burrito consists of kheema and other veggies stuffed inside a grain free wrap and formed into a burrito!
I love to eat it with a quick dairy free buffalo dip made using Primal Kitchen Buffalo Sauce.
For an AIP dip, You can make my turmeric mayo dip Or you can make this curried dressing sauce
What are the ingredients in this Chicken Kheema Burrito?
The Chicken Kheema is made from the following ingredients:
- Ground Chicken
- Red Onions
- Garlic
- Fresh ginger
- Turmeric
- Sea salt
- Coriander
- Cumin
- Cayenne pepper powder or kashmiri chilli pepper powder
- Garam masala
- Fresh Cilantro
The grain free burrito wrap is made up of the following ingredients:
- Cassava flour
- Arrowroot flour
- Sea salt
- Hot water
- Extra Virgin Olive Oil
Other ingredients that go into the burrito:
- Shredded lettuce
- Finely sliced red onions
- Diced avocados
- Buffalo dip (Primal buffalo sauce mixed with a non dairy milk like coconut milk or cashew milk)
Can this burrito be made AIP compliant?
Yes this recipe can be made AIP compliant. Just exclude any non-AIP ingredients and follow the instructions in the notes.
Can the grain free wraps be made in advance?
Yes they can be made in advance and kept in the refrigerator for up to 3-4 days ahead. Before making the burritos, slightly warm each wrap for about 10-15 seconds till they become pliable to roll into a burrito.
Can the Chicken Kheema filling be made in advance?
Yes the chicken kheema filling can be made in advance and kept either in the refrigerator (for up to 4 days) or in the freezer (for up to a month in advance. Before making the burrito, make sure to thaw the filling to bring it to room temperature.
You can watch step by step tutorial for making this Chicken Kheema Burrito recipe by clicking the link below:
Chicken Kheema Burrito (Grain Free, Dairy Free)
Author: Indira Shyju
Recipe type: Main Course
Cuisine: Indian Fusion
Prep time:
Cook time:
Total time:
Serves: 4
This chicken kheema burrito is a flavor packed burrito with a tasty ground chicken filling flavored with cilantro and Indian spices. The wrap is gluten free and grain free!
RecipeIngredients
For the chicken kheema filling:
- 1.5 lbs ground chicken, thawed to room temperature
- About 1 large red onion, finely chopped (about 1 cup)
- 1 tbsp fresh ginger, grated or finely chopped
- 2 tbsp fresh garlic, finely chopped
- 2 green (serrano) chillies, finely chopped (OMIT for AIP)
- 1 tsp sea salt
- ½ tsp turmeric
- ½ tsp cayenne pepper or kashmiri chilli powder (OMIT for AIP)
- 1 tsp cumin powder (OMIT for AIP)
- 1 tsp garam masala (For AIP version, use AIP garam masala recipe given under notes)
- 2 tsp coriander powder (OMIT for AIP)
- 1 cup packed, fresh cilantro leaves, finely chopped
- 2 tbsp extra virgin olive oil, divided
For the wrap:
- 1 cup cassava flour
- 2 tbsps arrowroot flour
- ¼ tsp sea salt
- About 1 and ¼ cups hot water
- 1 tbsp extra virgin olive oil
For Buffalo dip (OMIT for AIP):
- 1 tsp Primal Kitchen Buffalo sauce
- About 1 tbsp non dairy milk like coconut milk
For assembling burrito:
- Shredded lettuce
- Finely sliced red onions
- Diced avocados
RecipeInstructions
For the kheema filling:
- Mix all the kheema ingredients into a large mixing bowl. Add half (1 tbsp) of the oil and mix using a spatula.
- Heat a large stainless steel or cast iron skillet and when hot, add the rest of the oil (1 tbsp). Now dump all the kheema mixture onto the skillet. Cook uncovered on medium heat for about 2-3 minutes stirring it frequently. Then cover and cook for 5 minutes on low medium heat or until all the chicken is cooked completely. Now open the lid and cook uncovered for another 5 minutes on low heat stirring frequently so that all the liquid evaporates and you get a dry filling mixture. Turn heat off and let the filling cool before assembling the burrito.
For the wrap:
- Add the cassava flour, the arrow root flour, the salt to a large mixing bowl. Mix them using spoon and then add the hot water slowly in batches until all the flour mixture is completely wet. Cover the dough and let it cool for about 5 minutes. Then add the olive oil and knead it till you get a soft and smooth dough. Divide dough into 6 equal portions and roll each piece into a circle about 7-8 inches in diameter.
- Heat a cast iron or non stick pan and when hot, add the tortilla and cook for about 1 min until it fluffs up completely and the other side has golden brown spots on it. Then flip it and cook it for 1 minute on the other side. Transfer to a plate and let cool.
- Finish making the rest of the tortillas the same way.
For the Buffalo dip:
- In a small mixing bowl, mix both ingredients and whip till well mixed and creamy.
Assembling the Burrito:
- Lay the tortilla on a plate. Add about 3 tbsps of the keema mixture onto the the bottom ⅓ rd of the tortilla. Also place some shredded lettuce, sliced onions and avocado slices on top. Then roll the tortilla like a burrito neatly packing all the stuffing in. Add a tsp of the buffalo dip towards the edge to help seal the edges.
- Lightly toast the filled burritos by placing seal side down on a greased pan and brush the sides and tops of the burrito with olive oil and toast it on all the sides. (You can also brush the burritos with oil on all sides and toast in the oven at 350 C for 5-7 mins)
- Serve the burrito warm with the buffalo dip on the side!
Notes
You can make AIP Garam masala using this recipe:
2 tbsp ground cinnamon, 1 tsp ground cloves, ½ tsp ground mace, 1 tsp ground ginger.
2 tbsp ground cinnamon, 1 tsp ground cloves, ½ tsp ground mace, 1 tsp ground ginger.
Hope you can try this delicious burrito recipe! If you do try it, please come back and comment and rate it below!
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