A drooling fan-favorite meal! This California-style wet burrito recipe is one to keep on repeat. The smothered saucy burrito includes a globally spiced homemade red sauce that is poured over grilled stuffed burritos. It’s delicious and packed with international flavors!
Try this fusion recipe for your next gathering! It is easy to make ahead of time and enjoyed by everyone.
“California Style Wet Burrito”? My late aunt, who once lived in California, taught me how to make this recipe. As a way to be healthy and cost-efficient, she made it with fresh homemade roti back in the 70’s.
- Ingredients
- Substitutions
- How to make the wet burrito sauce
- How to make grilled stuffed burritos
- Serving Instructions and Assembly
- Expert Tips
- Recipe FAQ
- Love Mexican Food? Try these recipes…
- 📖 Recipe
- 💬 Community
Ingredients
- Sauce - Hunt’s Traditional Pasta Sauce or Ragu Traditional Pasta Sauce is what I highly recommend. They are both readily available at local grocery stores.
- Seasoning - McCormicks Enchilada Seasoning - Check your local grocery stores or purchase it on Amazon.
See the full list of ingredients and quantities needed in the recipe card below.
Substitutions
Here is a list of alternatives that can be used when making this recipe.
- Pasta Sauce - Feel free to use one you like and meets your dietary needs.
- Beans - Substitute with your favorite protein such as chicken, beef, vegetables, or different beans.
- Enchilada Seasoning - Use McCormick burrito seasoning or enchilada sauce of choice.
How to make the wet burrito sauce
Start by cooking the diced vegetables in a pan with some oil.
Once the vegetables are translucent, add the fresh minced garlic enchilada seasoning, red chili powder, and garam masala. Give it a good stir.
Gently pour in the traditional pasta sauce and water. Let the sauce simmer for about 10 minutes. Do a taste test and add sugar if needed.
The sauce is now ready to smother burritos with.
How to make grilled stuffed burritos
Stuff the burrito with your favorites! My favorites for this recipe include refried beans, shredded Mexican cheese, thinly sliced green onions, and diced peppers.
Try to roll the burritos so the ends are tightly tucked in. This will help prevent the ingredients from oozing out when cooked.
Once all of the burritos are rolled, grill the burritos in a pan with a little bit of oil. Alternatively, the stuffed burritos can be grilled on a grill, baked in the oven, or air-fried as well.
Serving Instructions and Assembly
Below you will find instructions on how I like to assemble the wet burritos. This is a personal preference, so feel free to add the toppings that you prefer.
Pour the red burrito sauce over the grilled burritos and top with fresh salad greens.
Enjoy the saucy burritos nice and hot!
Expert Tips
- Add blended green chili peppers and freshly grated garlic to refried beans for some extra flavor.
- Use fresh and homemade roti as a healthier substitute for this. Want to go healthier? Give my avocado roti a try!
- I highly recommend using the brands listed for a fail-proof wet burrito recipe.
If you are not able to find the McCormick Enchilada Seasoning then you can use 10oz Old El Paso Enchilada Sauce + 2 tablespoon of cream cheese.
Try to find the thinnest ones available at your local grocery store. Feel free to use homemade roti instead for a healthier option.
Yes, and I recommend it for quick meals! Freeze the burritos in a freezer-friendly zip bag for up to 3 months.
You bet! I like to use plastic containers to freeze the sauce. However, you can also use freezer-friendly zip bags and flat freeze them for optimal freezer space.
A Wet Burrito is a stuffed burrito that is topped with lots and lots of sauce. It is packed with flavors that are far from dry in texture.
Love Mexican Food? Try these recipes…
- Chicken Keema Tacos
- Taco Bell Crunchwrap Supreme Recipe (copycat)
- How to Grill Juicy Chicken Breast Tex-Mex Style
- Easy Italian Quesadillas With Mushrooms and Jalapenos
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📖 Recipe
Wet Burrito Recipe (Saucy Burritos)
Ingredients1x2x3x
Fusion Burrito Sauce
- ▢ 24 oz traditional pasta sauce (Hunts or Ragu recommended)
- ▢ 24 oz water
- ▢ 1 teaspoon garam masala
- ▢ 1 tablespoon finely chopped/blended garlic
- ▢ 1 packet enchilada seasoning (McCormick Brand)
- ▢ red chili powder (optional)
- ▢ ¼ cup veggies (combination of bell pepper, carrot, and onions)
- ▢ oil
Guacamole
- ▢ 1 Avocado
- ▢ 3 tablespoon chopped cilantro
- ▢ ½ teaspoon garlic
- ▢ 1 teaspoon lime juice
- ▢ green chili (I use 1-2 thai peppers)
- ▢ salt
Burritos
- ▢ 8 flour thin tortillas (can use roti as an alternative)
- ▢ 12 oz refried beans flavored with salt, freshly minced garlic, and freshly blended green chili peppers
- ▢ 4 oz shredded Mexican blend cheese
- ▢ ¼ onion, diced finely
- ▢ ¼ bell pepper, diced finely
- ▢ 4 green onion springs, chopped finely
- ▢ oil (for cooking)
Additional Layering Ingredients
- ▢ 8 tablespoon sour cream
- ▢ 8 tablespoon shredded mexican blend cheese
- ▢ 4 cups finely chopped baby spinach/lettuce
- ▢ 1 jalapeno, fresh and sliced thin
Instructions
Fusion Burrito Sauce
- Saute vegetables in oil for 3-5 minutes.
- Add enchilada seasoning, garam masala, garlic, red chili powder, water, and pasta sauce.
- Simmer for 7-10 minutes on medium heat stirring occasionally.
Burritos
- Heat tortilla on a stove top or microwave for 10 seconds each.
- Add your favorite ingredients and roll into burritos making sure the ends are tucked in. I added bell peppers, onions, beans, and cheese.
- Grill the burritos on a griddle pan using oil until they are brown.
Guacamole
- Blend avocado, cilantro, garlic, and green chili into a paste
- Add salt and lime juice
- Mix and serve
Burrito Layering + Assembly
- Place burrito on a plate and top it according to these layers…
- 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon cheese, a big ladle of sauce, and finally ¼ cup of salad mix to EACH burrito.
- Add fresh chili peppers on top for extra spice.
- ENJOY!
Notes
- Use Ragu Traditional Pasta Sauce or Hunt’s Traditional Pasta Sauce . Using any other pasta sauce will alter the taste of this dish. Hence, why I choose not to use my favorite organic one.
- Top with green chilies and onions (both optional but recommended).
Nutrition
Wet Burrito Recipe (Saucy Burritos)
Ingredients
Fusion Burrito Sauce
- 24 oz traditional pasta sauce (Hunts or Ragu recommended)
- 24 oz water
- 1 teaspoon garam masala
- 1 tablespoon finely chopped/blended garlic
- 1 packet enchilada seasoning (McCormick Brand)
- red chili powder (optional)
- ¼ cup veggies (combination of bell pepper, carrot, and onions)
- oil
Guacamole
- 1 Avocado
- 3 tablespoon chopped cilantro
- ½ teaspoon garlic
- 1 teaspoon lime juice
- green chili (I use 1-2 thai peppers)
- salt
Burritos
- 8 flour thin tortillas (can use roti as an alternative)
- 12 oz refried beans flavored with salt, freshly minced garlic, and freshly blended green chili peppers
- 4 oz shredded Mexican blend cheese
- ¼ onion, diced finely
- ¼ bell pepper, diced finely
- 4 green onion springs, chopped finely
- oil (for cooking)
Additional Layering Ingredients
- 8 tablespoon sour cream
- 8 tablespoon shredded mexican blend cheese
- 4 cups finely chopped baby spinach/lettuce
- 1 jalapeno, fresh and sliced thin
Instructions
Fusion Burrito Sauce
- Saute vegetables in oil for 3-5 minutes.
- Add enchilada seasoning, garam masala, garlic, red chili powder, water, and pasta sauce.
- Simmer for 7-10 minutes on medium heat stirring occasionally.
Burritos
- Heat tortilla on a stove top or microwave for 10 seconds each.
- Add your favorite ingredients and roll into burritos making sure the ends are tucked in. I added bell peppers, onions, beans, and cheese.
- Grill the burritos on a griddle pan using oil until they are brown.
Guacamole
- Blend avocado, cilantro, garlic, and green chili into a paste
- Add salt and lime juice
- Mix and serve
Burrito Layering + Assembly
- Place burrito on a plate and top it according to these layers…
- 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon cheese, a big ladle of sauce, and finally ¼ cup of salad mix to EACH burrito.
- Add fresh chili peppers on top for extra spice.
- ENJOY!
Notes
- Use Ragu Traditional Pasta Sauce or Hunt’s Traditional Pasta Sauce . Using any other pasta sauce will alter the taste of this dish. Hence, why I choose not to use my favorite organic one.
- Top with green chilies and onions (both optional but recommended).
Nutrition
Recipe Courtesy of The Curry Mommy
A quick and easy Instant Pot Chicken Curry Recipe
This desi chicken curry is made with bone-in or boneless skinless chicken thighs. My variation of Indian chicken curry is a childhood recipe that has been updated to meet today’s gadgets to save time but preserve the Indian flavors. This electric pressure-cooked chicken curry can be enjoyed by kids and adults on a weeknight for a fast time-saving meal.
Love creamy curries? Give my World’s Easiest and Best Butter Chicken Masala a try.
Instant Pot Chicken Curry
How this recipe came about
My favorite chicken curry was made by my dad. Hands down, the best chicken curry a person can get their hands on. He was the man who had a special hand for these types of recipes leaving you finger licking every drop. Whether he was cooking for 800 people or 4, I assure you the result was the same. Learning his techniques and ways throughout my childhood years was a blessing because now I am able to preserve those ways and share it with you.
Desi Chicken Curry Recipe
A true chicken curry is called “desi chicken curry” where I come from. It consists of spices like black peppercorns, licorice, bay leaves, etc. But that is not what makes the recipe what it is. The type of meat used is where you can make or break it. Bone-in chicken is needed for a desi chicken curry recipe. An Indian Chicken Stew is what it can compare to. Slow cooked with spices and tomatoes makes it a wonderful dish for small and large gatherings.
It is packed with flavor, spice, and a lot of tradition.
What type of chicken do I need for Instant Pot Chicken Curry
I highly recommend using dark meat bone-in skinless chicken such as drumsticks or thighs. In addition to that, back meat and neck bones can be added for a true desi chicken curry recipe. For a better visual, pick any or all of the below options
BONE-IN CHICKEN IS RECOMMENDED
- Skinless Chicken Thighs
- Skinless Chicken Legs (drumsticks)
- Boneless Skinless Chicken Thighs
- I do not recommend chicken breast for this recipe
This recipe reminds me of my childhood! Atleast once a year, for 25 years, my brother and I went to India to spend time with my maternal and paternal grandparents. This is one recipe that takes me back to those days.
What can I eat with Indian Chicken Curry
Enjoy it with any of the following recipes…
- rice
- carrot roti
- masala rice
- naan
- siete tortillas
- an onion + tomato salad
Indian Spices for Chicken Curry
Some spices other than garam masala needed for this recipe include…
- cumin seeds
- licorice
- black peppercorns
- cloves
- cinnamon stick
- turmeric
- coriander powder
Step by Step Instructions for Instant Pot Chicken Curry
Turn IP on saute mode
How to make Instant Pot Chicken Curry
First thing I do is put the Instant Pot on saute mode. If you do not have an Instant Pot , then you can use a traditional pressure cooker for this Instant Pot Chicken Curry Recipe. I recommend using an Instant Pot for the ease of no babysitting a pot.
Heat a generous amount oil in the Instant Pot and let it get hot. Add the dry spices to the pot (this is optional if the little ones in your life are eating the Chicken Curry). Then add the cumin seeds and cook for a few seconds. Immediately add the chopped or grated onion. Cook for a few minutes until the raw flavor of the onion is out. Now add the dry spices and ginger + garlic. Then add the tomato paste and mix well.
Add the skinless chicken and water. Mix well. Close the lid to the Instant Pot and set the timer to 12 minutes and high pressure. Let it cook and cool down naturally. Once the IP has cooled and the valve has dropped, open the lid and add green garlic and flour + water mixture to thicken the gravy.
Let it simmer for a minute and then add the remaining garnishments. Enjoy!
Instant Pot Chicken Curry Recipe
📖 Recipe
Instant Pot Chicken Curry Recipe
Equipment
- ▢ Instant Pot
Ingredients1x2x3x
INGREDIENTS
- ▢ 6 pieces bone-in skinless chicken (drumsticks or thighs)
- ▢ 1 tablespoon fresh grated garlic (more or less depending on spice tolerance)
- ▢ 1 teaspoon fresh grated ginger (more or less depending on spice tolerance)
- ▢ 1 tablespoon fresh grated turmeric (or 1 teaspoon powder)
- ▢ 1 large finely diced, onion (food processed, grated, or chopped)
- ▢ ½ medium tomato, diced small or food processed
- ▢ 1 tablespoon tomato paste
- ▢ 1 tablespoon chicken/garam masala (depending on spice level)
- ▢ 1 tablespoon coriander powder
- ▢ 4 oz water
- ▢ handful cilantro
- ▢ red chili powder (I add 1 teaspoon of extra spicy powder)
- ▢ green garlic (optional)
- ▢ salt
TEMPERED OIL
- ▢ generous amount oil (peanut or corn preferred)
- ▢ 1 tablespoon cumin/jeera seeds
TEMPERED OIL DRY SPICES (optional because spices remain whole)
- ▢ 10 whole peppercorns
- ▢ 1 whole star anise
- ▢ 2 whole cloves
- ▢ 2 dried chili peppers
- ▢ 2 bay leaves
- ▢ 1 cinnamon stick
THICKEN THE GRAVY/SAUCE
- ▢ 2 tablespoon jowar/sorghum flour
- ▢ 2 tablespoon water
Instructions
- Turn Instant Pot (IP) on saute mode, add oil, and wait for it to heat. Add all of the dry spices-cloves, cinnamon stick, bay leaves, peppercorns, star anise, and chili peppers (all optional I do not add these if my kids are eating ). Then add the cumin seeds.
- Immediately add the chopped onions so the cumin seeds do not brown too much and stir.
- Once the onions are translucent add turmeric, ginger, garlic, chicken/garam masala, tomato paste, salt, and dried coriander powder. Mix well and continue to cook for 2 minutes while continuing to stir.
- Add de-skinned chicken and water. Mix it well.
- Close the lid. Set the IP to manual, 12 minutes, high pressure, and allow it to naturally release pressure.
- Once the pressure is released and the valve drops (cooled), open the lid.
- Set the pot to saute mode.
- Mix the sorghum flour and water together in a bowl and pour it into the pot. Add the green garlic (optional). Mix well and let it simmer for about 2 minutes.
- Add a handful of chopped cilantro.
- Remove the IP insert and gently swivel the insert to stir the content (instead of using a spatula).
- Serve with rice, roti, naan, bread, or as is. ENJOY <3
Notes
Instant Pot Chicken Curry Recipe with Chicken Legs
