Cafe de Paris Cremosa Burrito recipe for a rich and creamy twist

If you're in the mood for something indulgent, flavorful, and satisfying, this Cafe de Paris Cremosa Burrito is your answer. Packed with cilantro rice, grilled paneer, fresh veggie salad, and finished with a creamy béchamel sauce, this burrito is a gourmet twist on a classic comfort food. Ideal for lunch, dinner, or even meal prep, this rich and creamy wrap will leave you full and happy.

Ingredients

For the Burrito

• 2 large flour tortillas

• 1 cup cilantro rice (cooked rice mixed with chopped cilantro and a squeeze of lime)

• ½ cup tomato salsa (pico de gallo or chunky salsa)

• ¼ cup sour cream

• ½ cup veggie salad (shredded lettuce, bell peppers, and carrots)

• 200g grilled paneer (cubed and grilled with salt, pepper, and paprika)

• Salt and black pepper, to taste

• Optional toppings: chili flakes, grated cheese, chopped cilantro

For the Béchamel Sauce

• 1 tablespoon butter

• 1 tablespoon all-purpose flour

• 1 cup milk

• Salt and pepper, to taste

• Optional: ¼ teaspoon nutmeg or 1 tablespoon grated cheese for extra flavor

Instructions

Step 1: Prepare the Béchamel Sauce

In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux. Slowly pour in the milk while whisking to avoid lumps. Cook the mixture until it thickens, about 3–4 minutes. Season with salt, pepper, and optional nutmeg or cheese. Set aside.

Step 2: Grill the Paneer

Toss paneer cubes with salt, pepper, and paprika. Grill in a pan with a little oil until golden and slightly crisp on all sides. Remove from heat and set aside.

Step 3: Warm the Tortillas

Heat the tortillas on a dry skillet or in the microwave for 15–20 seconds until soft and pliable.

Step 4: Assemble the Burritos

Place each tortilla on a flat surface. Layer the following in the center of each:

• ½ cup cilantro rice

• A portion of grilled paneer

• 2 tablespoons tomato salsa

• A handful of veggie salad

• 1 tablespoon sour cream

• 2 tablespoons béchamel sauce
  Season with additional salt and pepper if desired.

Step 5: Fold and Toast

Fold the sides of the tortilla in, then roll it up tightly from the bottom. Place the burrito seam-side down in a hot skillet and toast for 1–2 minutes per side until golden and slightly crisp.

Step 6: Serve

Slice in half and serve warm. You can drizzle extra béchamel sauce or salsa over the top for added richness.

Nutrition Information (Per Burrito, Approximate)

Tips & Variations

• Make it spicier- Add jalapeños, chipotle sauce, or a spicy salsa to kick up the heat. You can also stir chili flakes or cayenne into the béchamel for a subtle heat throughout.

• Go vegan- Replace paneer with grilled tofu or tempeh, use plant-based milk and vegan butter for the béchamel, and substitute sour cream with a cashew or coconut-based alternative.

• Low-carb version- Use low-carb or whole-wheat tortillas, skip the cilantro rice, and load up on grilled veggies and paneer. For a grain-free option, use large lettuce leaves as wraps.

• Add protein- For a higher-protein version, include cooked black beans or kidney beans, or top the filling with a sprinkle of hemp seeds or a boiled egg.

• Try different fillings- Swap paneer with sautéed mushrooms, roasted cauliflower, or chickpeas for variety. You can also use leftover grilled chicken or lamb for a non-vegetarian version.

• Serve with dips- Pair the burrito with guacamole, extra salsa, or a tangy yogurt dip on the side for added flavor and flair.

• Make it a bowl- Skip the tortilla altogether and layer everything in a bowl. Great for meal prep or gluten-free diets.