Bombay Burritos
Bombay Burritos offer a culinary sensation, boasting vibrant vegetables, plant-based protein, fiber, and traditional Indian spices. This delectable wrap captures the essence of Indian street cuisine, bringing it straight to your kitchen. Interestingly, in India, these flavorful burritos are known as Frankies! Much like our version, they are both nourishing and utterly irresistible.

Four servings

30 mins

25 mins

55 mins


  • One Roasted Cauliflower
  • One small head cauliflower (cut into small florets)
  • Two tbsps lemon juice, freshly squeezed
  • One tbsp ground cumin
  • One tsp ground turmeric
  • One tsp ground coriander
  • One tsp fennel seed
  • 1/4 tsp salt (optional)
  • 1/4 tsp ground black pepper (optional)
  • One batch Curry Mash and Chickpeas
  • One batch pickled red onions
  • One batch Mint Chutney
  • One whole grain tortilla
  • One cup organic spinach chopped


  1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  2. Add the lemon juice, cumin, coriander, turmeric, and fennel to a large mixing bowl and mix until combined.
  3. Add the cauliflower and toss with the lemon mixture until coated.
  4. Transfer the cauliflower to the parchment-lined baking sheet and roast for 25 minutes, tossing halfway through.
  5. Make the Curry Mash and Chickpeas and set aside.
  6. Make the Pickled Red Onions and set aside.
  7. Make the Mint Chutney and set aside.
  8. Optional step, heating the tortillas: Heat a stovetop griddle on low-medium heat. Add 1–2 tortillas at a time, heating each side for approximately a minute or until warm. Set on an oven-safe plate and place in the warm oven while you heat the remaining tortillas.
  9. Assemble your burritos: Add approximately . cup of the Curry Mash and Chickpeas to each tortilla followed by a layer of spinach, . cup cauliflower, 2–3 forkfuls of Pickled Red Onion and 2–3 tablespoons of Mint Chutney.

Chef Notes


Substitute cauliflower with broccoli, Brussels sprouts, carrots, or your favorite veggie of choice.

Substitute spinach with kale, arugula, or your favorite dark leafy green.


Substitute whole-grain tortilla with large collard or Swiss chard leaves to create a grain-free wrap.

Prep Ahead

Prepare Mint Chutney ahead of time and store in an airtight container for up to four days.

Prepare the Curry Mashed Chickpeas ahead of time and store in an airtight container for up to five days.

Prepare Pickled Red Onions ahead of time and store in an airtight container for up to 10 days..


Store in an airtight container in the refrigerator for up to five days.

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