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Bombay burritos







‘These burritos make a great lunch, either warm or cold. Roasted, spiced chickpeas and cauliflower make up the hearty filling, with spinach, mango chutney and a cool mint yogurt supplying the high notes. Great with some Quick Purple Pickle too.’ – Pip Payne, author of The Slimming Foodie in One and brains behind The Slimming Foodie


Calories per serving: 300

Preptime: 20minutes

Cooktime: 25minutes




1 cauliflower, cut into florets

low-calorie cooking spray

400g (14oz) can of chickpeas, drained and rinsed

1 tablespoon Tandoori-style Spice Blend 

6 medium-sized low-fat tortilla wraps

6 teaspoons mango chutney

50g (13/4oz) baby spinach

2 roasted red peppers in brine (total weight about 160g/53/4oz), drained and finely sliced

½ red onion, very finely sliced

coriander leaves

chilli sauce (optional)

salt and pepper

minted yogurt

8 tablespoons fat-free Greek yogurt

small handful of mint leaves

1 garlic clove

juice of 1/2 lemon

1/2 teaspoon coarse sea salt


1. Preheat the oven to 240C/220C fan (475F), Gas Mark 9.


2. Make up the minted yogurt by using a mini chopper to blend the yogurt, mint leaves, garlic, lemon juice and salt into a smooth dressing, then set aside.


3. Cover a baking tray with baking parchment, spread the cauliflower over it in an even layer and spray with low-calorie cooking spray. Roast for 10 minutes, then remove from the oven, mix the cauliflower around, add the chickpeas, Tandoori-style spice blend and salt and pepper, spray with more low-calorie cooking spray and roast for another 15 minutes. Remove from the oven.


4. Assemble the burritos. Warm the tortillas in the microwave according to the package instructions. Lay each tortilla out and spread 1 teaspoon of mango chutney around the centre. Add a small handful of the baby spinach, then some cauliflower and chickpeas. Add some roast red pepper, a few slivers of red onion, then dress with minted yogurt. Scatter over coriander and add chilli sauce, if you wish.


5. Roll up into burritos (see below) and serve.



Warming the wraps before folding ensures they are pliable. Put the fillings in the centre and towards the top of the wrap. Fold the bottom up over the fillings, then fold in the two sides. I keep the top open so the fillings come just to the edge (if you are using larger tortillas you can close the top end too). Hold the folds firmly in place, then wrap the burritos in foil to keep them together.


This recipe is from The Slimming Foodie in One by Pip Payne