Rajmah, Tomato, Palak Wrap

    35 mins

    Tomato, spinach and rajmah are wrapped in a warm chapati and served with tomato salsa, soured cream and avocado.

    76 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 2 tablespoons chilli powder, or to taste
    • 1 teaspoon ground cumin
    • 800g chopped fresh tomatoes
    • 400g rajmah beans, soaked overnight and boiled
    • salt to taste
    • 275g spinach, chopped
    • 4 chapatis
    • 1 ripe avocado - peeled, stone removed and sliced
    • 4 tablespoons soured cream
    • 4 tablespoons ready made tomato salsa

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat oil in a large frying pan on medium high heat. Sauté onion and garlic for 5 minutes. Stir in chilli powder and cumin, and cook 1 minute. Stir in tomato, rajmah and salt. Bring to the boil, then reduce heat and simmer for 20 minutes.
    2. Stir in spinach and cook 5 minutes more. Spoon 1/4 of the mixture into the middle of a warm chapati. Wrap and garnish with avocado, soured cream and salsa.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (54)


    This is awesome! I did make a few modifications. I used black beans instead of kidney beans, added some chopped black olives, added a couple of tablespoons of corn meal as a thickener, decreased the chili powder by about a third to make it more kid friendly, and served it in some of those specialty tomato basil burritos, with some cheddar, sour cream, and taco bell mild taco sauce. TERRIFIC!!!!! Thanks for a great recipe, Lisa!  -  01 Oct 2002  (Review from Allrecipes US | Canada)


    Very delicous but also very healthy. I substitued canned black beans for kidney beans.  -  07 Aug 2001  (Review from Allrecipes US | Canada)


    The whole family loved this recipe! I substituted the black beans for kidney as suggested. It was an enjoyable and fairly simple recipe to make. Then I served the burrito mixture in a pot, and put out all the toppings so people could customize their own burritos. I made a little extra and reheated for lunches throughout the week. I'll be making these again soon!  -  09 Feb 2003  (Review from Allrecipes US | Canada)