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