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Leftover Curry Burrito

I got tired of microwaving my leftovers for the third day in a row, so I used it as filling for a curry burrito instead. The result was surprisingly tasty!
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Course: Brunch, Snack
Cuisine: Mexican, Thai
Servings: 1 burrito


  • 1 flour tortilla
  • 1 cup Thai red curry for filling see Notes for recipe
  • 2 tsp TVP (5 g) or 2 tbsp leftover rice (25 g) *optional; only if curry is thin


  • Simmer the curry it in a saucepan on low heat for 5–10 minutes to allow to thicken. If it's really runny and thin, add a tiny amount of TVP or leftover rice while simmering; this absorbs excess moisture.
  • The filling is thick enough when you can't see any liquid accumulating at the bottom of the pan. (See photo in Notes for reference.) Scoop the curry into the center of the tortilla.
  • Roll the burrito and press it into a pan or grill on low heat. (Although not strictly necessary, cooking the sides of the burrito help it to hold its shape when you cut or bite into it. Plus, a toasted tortilla is just tastier.) When browned on all sides it's ready to eat!