As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow

Chinese Burritos

Chinese Burritos is one of my favorite recipes from The Happy Kitchen/La Cocina Alegre cookbook. It’s a great way to incorporate lots of veggies in a fun, toasted wrap. And don’t forget the peanut sauce for dipping!

I always make a full recipe and then make the burritos right before I want to eat them; for example, I will take the sauteed veggie mixture, tortillas and peanut sauce (all separate) to work and assemble it (and bake it) at work. Makes for a filling, easy lunch!

Chinese Burritos

Ingredients

  • 1/2 onion, thinly sliced
  • 1/4 head of cabbage, sliced
  • 2 carrots, grated
  • 1 garlic clove, minced
  • 1/4 tsp freshly grated ginger
  • 1/2 medium bell pepper, thinly sliced
  • 3 leaves Swiss Chard or spinach, chopped
  • 3 tbsp of canola oil
  • 4 large (or 8 small) whole wheat flour tortillas

Directions

  1. Preheat over to 350 degrees.
  2. Put the oil in a medium size pan and heat on medium heat for 1-2 minutes.
  3. Saute onion for 5 minutes.
  4. Add cabbage, carrots, garlic, ginger and bell pepper and cook for 10 minutes. Stir constantly to keep from burning.
  5. Add the Swiss Chard or spinach and cook until wilted (a few minutes)
  6. Remove pan from heat.
  7. Place the mixture on the tortillas. Roll up the tortillas.
  8. Place the tortillas in in a baking pan, seam side down.
  9. Bake for 20 minutes, uncovered.

Peanut Sauce

Ingredients

  • 1/2 C peanut butter
  • 2 tbsp soy sauce
  • 3/4 tsp crushed red pepper flakes
  • 3 tbsp apple cider vinegar
  • 1/2 C hot water
  • 2 garlic cloves, minced
  • 1/4 C cilantro, chopped
  • 2 tsp sugar

Directions

  1. Whisk all ingredients together and serve as dipping sauce or drizzle on top of “burritos”.

Notes: Because I eat so seasonally, I did not have a bell pepper (they are not in season in Central TX yet); I chose not to add the Swiss Chard and just used carrots and purple cabbage (plus the onion, ginger and garlic). I used toasted sesame oil in lieu of the canola oil as it gives sauteed veggies a nice nutty flavor. I added strips of firm tofu for extra protein. Feel free to make these burritos with any type of veggie you may have!

Sauteeing the veggies

Veggies are done! Gorgeous colors=getting my vitamins for the day.

Filling tortillas

Headed for the oven

Chinese Burritos + Peanut Sauce = happiness

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One response

  1. Mmmmm… this sounds and looks yummy!

    May 8, 2011 at 11:21 pm

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