Haggis Burrito

Haggis Burrito

Instead of another meal of Haggis, Neeps and Tatties, this Haggis Burrito gives a lighter, fresher alternative.  No real effort is required to make this, so is perfect for a quick post-work dinner or a lunch.  I did make my own Guacamole and Salsa, but you could easily just use shop bought

Haggis Burrito (Makes 2)

100g Cooked Haggis
Savoury Rice
Sour Cream
Red Chillies
Little Gem Lettuce, finely chopped
2 Tortilla Wraps
1 Spring Onion, finely sliced

For the Savoury Rice

1 Onion, finely chopped
2 cloves of Garlic
1 tsp. Cumin Seeds
Dash of Worcestershire Sauce
Dash of Tabasco Sauce
70g White Rice

For the Guacamole

1 Avocado
1/2 Red Chilli
1/2 Red Onion, finely chopped
1 clove of Garlic
1/2 Lime
Salt and Pepper


  • In a pan of boiling water add the Rice, cook as per the instructions on the packet
  • Fry the Onion in the frying pan along with the Garlic and Cumin Seeds
  • Drain the rice and add to the pan with the onions
  • Add the Worcestershire and Tabasco Sauce, and mix well
  • Next Make the Guacamole, by cutting the Avocado in half and scooping out the flesh into a bowl
  • Add the Garlic, Onion and Chilli and then mash together
  • Squeeze in the Lime juice and season.  Cover and put in the fridge until ready


  • Heat up the cooked Haggis
  • Now its time to assemble – place a wrap on a plate, and in the centre place a line of chopped Lettuce
  • On top of the Lettuce, place a line of the Savoury Rice followed by the Haggis
  • Next add the Salsa, and then wrap by folding in the bottom and then the two sides
  • Top with some Sour Cream and Cheese.  Sprinkle the sliced Spring Onion over the top
  • Serve with a side of Guacamole and a wedge of Lime