Chicken Kheema Burrito (Grain Free, Dairy Free)
 
Prep time
Cook time
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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!
Author:
Recipe type: Main Course
Cuisine: Indian Fusion
Serves: 4
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:
  1. Mix all the kheema ingredients into a large mixing bowl. Add half (1 tbsp) of the oil and mix using a spatula.
  2. 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:
  1. 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.
  2. 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.
  3. Finish making the rest of the tortillas the same way.
For the Buffalo dip:
  1. In a small mixing bowl, mix both ingredients and whip till well mixed and creamy.
Assembling the Burrito:
  1. 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.
  2. 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)
  3. 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.
Recipe by Cook2Nourish at https://cook2nourish.com/2023/02/chicken-kheema-burrito-paleo-aip-adaptable.html