There are an infi­nite num­ber of direc­tions in which to take the bur­ri­to, but I’m par­tial to using Indi­an cook­ing for inspi­ra­tion. My most recent cre­ation is the Chick­en Vin­daloo Bur­ri­to. Stuffed with lemon-fla­vored bas­mati rice, crum­bled paneer cheese, fresh cilantro, diced toma­to, and rich­ly spiced chick­en vin­daloo, it has enough in com­mon with a more clas­sic bur­ri­to to be imme­di­ate­ly rec­og­niz­able as one, but with an entire­ly dif­fer­ent set of fla­vors.