Cowboy Burrito

  • Tortilla Wrap 10.0 pc

"Mexican" fried rice

  • Rice 1500.0 g
  • Lamb Merguez, casing removed 300.0 g
  • Salt 3.0 g
  • Black Pepper, Crushed 5.0 g
  • Kaffir Lime Leaves, julienned 5.0 pc
  • Cilantro Leaves, julienned 50.0 g
  • Cilantro Stem, chopped 30.0 g
  • Eggs, beaten 6.0 pc
  • Oil 100.0 ml
  • Thai Fish Sauce 20.0 ml
  • Soy Sauce 15.0 ml

Australian Striploin

Charred Corn

Tomato Salsa


  • Mixed Mesclun Salad, washed 100.0 g

"A traditional Mexican dish, burritos in Singapore have been recreated for different culinary settings. From a convenience food for those on the go, to finding it in upscale restaurants, the ubiquity of burritos in Singapore and its versatility make it the epitome of Modernised Comfort Food!"

Chef Galen Tan
Singapore Junior Chefs Club



  1. Cowboy Burrito

    • Tortilla Wrap
  2. "Mexican" fried rice

    1. Heat up the oil in a pan and sear the lamb megurez.
    2. Once caramelized, add in the eggs.
    3. Add in the rice and loosen the grains.
    4. Add in the seasonings, cilantro leaves, stem and Kaffir lime leaves.
    5. Finish off with some lime juice and set it aside
  3. Australian Striploin

    1. Season the beef with Knorr Italian Herb Paste and corn oil.
    2. Heat up a pan till slightly smoking.
    3. Once heat up place the beef in the pan and sear both sides to get a crust.
    4. Once seared, add in the butter and garlic.
    5. Baste the beef for 1.5 minutes on each side. Check for doneness
    6. Once cooked set, aside and let it rest for at least 5 minutes.
  4. Charred Corn

    1. Heat up pan, brown butter and charred the corn kernels.
    2. Add in seasoning and Knorr Salsa Sauce.
  5. Tomato Salsa

    1. Mix everything together and finish off with lime juice
  6. Build

    1. Slice the seared beef.
    2. Add the rice into the tortilla.
    3. Then add in the sliced beef.
    4. Lastly add the tomato salsa and wrap the tortilla.
    5. Place the wrap in a sandwich griller and let it toast.
    6. Plate and garnish.