Read more to check out the full recipe! (Pexel) If you have some leftover rice, rotis and rajma masala lying around, this is your sign to turn it into a delicious burrito wrap! Try Sanjeev Kapoor's recipe.We've all been there: opening the fridge to find leftover rice, rotis and rajma masala from last night's dinner, only to sigh at the thought of eating the exact same meal again. But leftovers don't have to be repetitive. With a little creativity, those everyday Indian staples can be transformed into a vibrant Mexican-inspired dish that's bursting with flavour, packed with fresh vegetables and guaranteed to make yesterday's dinner feel like a brand-new meal.Also Read | Craving comfort food on a rainy day? Try chef Sanjeev Kapoor's recipe for Sindhi kadhiCelebrity chef and Khana Khazana host Sanjeev Kapoor has shared a Mexican-Indian fusion recipe for an Indian burrito wrap that gives leftovers from the previous night’s dinner a delicious twist. Swapping tortillas for chapatis, the wholesome wrap is filled with flavourful rajma rice, fresh vegetables and mint mayo, making it a nutritious meal that comes together in just 30 minutes! In a June 29 article shared on the chef’s website, he explains, “This burrito is a Mexican-Indian fusion at its best. Made with leftover chapatis, leftover rice and leftover rajma masala, it is wholesome and comforting.”This Indian burrito wrap is made with leftover rice, roti and rajma masala. (Unsplash)Check out the full recipe below!Ingredients (Serves 4)4 leftover chapatis (rotis)2 tbsp ghee1 tsp cumin seeds1 cup cooked rice½ cup leftover rajma masala2 tbsp finely chopped fresh coriander leaves4 tbsp mint mayonnaise1 small carrot, cut into thin strips1 small cucumber, cut into thin strips½ red capsicum, thinly sliced½ yellow capsicum, thinly slicedA handful of mixed lettuce leavesMethodHeat the ghee in a shallow non-stick pan over medium heat. Add the cumin seeds and let them splutter until they become aromatic and begin to change colour.Add the cooked rice, leftover rajma masala and chopped coriander. Mix well so the rice is evenly coated with the rajma. Cook for two to three minutes, stirring occasionally, until the mixture is heated through. Remove from the heat.Meanwhile, heat a non-stick tawa over medium heat. Warm each chapati for about 30 seconds on each side until soft.Place the warmed chapatis on a clean work surface. Spread one tablespoon of mint mayonnaise evenly over each chapati.Spoon a portion of the warm rajma rice mixture along one side of each chapati. Top with carrot, cucumber, red capsicum and yellow capsicum strips, then add a few lettuce leaves for freshness and crunch.Fold in the sides slightly and roll each chapati tightly into a wrap, ensuring the filling is secure.Slice each wrap in half diagonally, arrange on a serving platter and serve immediately while warm.Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.Eshana Saha is a fresh face in lifestyle and cultural journalism, bringing a refined, multidisciplinary perspective to the intersection of entertainment, fashion and holistic wellbeing. With less than a year of professional experience, she has quickly adapted to high-pressure editorial environments and currently works full-time with HT Media. Prior to this, she interned for nearly six months with Hindustan Times’ entertainment and lifestyle vertical, where she gained hands-on experience in digital reporting, trend analysis and editorial storytelling.