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.