Best Chinese Burritos Recipes

Chinese burritos image

Provided by suzanne kraus

Categories Chicken

Time 25m

Number Of Ingredients 9

1 Tsp toasted sesame oil
1lb ground chicken
1 med chopped sweet onion
1 large clove garlic
1 tsp five spice powder
salt pepper to taste
1/4 cup hoisin sauce plus extra to spread on tortillas
14 oz bag fresh shredded coleslaw
flour tortillas

Steps:

1. Heat sesame oil in large fry pan or wok at med heat
2. Add onion and saute until transparent, add garlic and stirfry for a minute or so
3. Add ground chicken, five spice, salt, pepper until cooked through about 8-10 min.
4. Add bag of coleslaw and stirfry for approx 3 min. Do not overcooked it should be tender crisp. Remove from heat and toss in hoisin sauce.
5. Serve approx 1/2 cup of mixture on warm burrito size flour tortillas spread with 1 tsp hoisin sauce. Roll and enjoy!

Quick Beefy Chinese Burritos image

Provided by KelBel

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 lb ground beef
1 garlic clove, minced
8 ounces fresh mushrooms, chopped
1 lb coleslaw mix
1/2 cup carrot, shredded
1/2 cup hoisin sauce
2 teaspoons toasted sesame oil
1/4 cup water
12 fajita sized flour tortillas
12 tablespoons hoisin sauce

Steps:

Heat oil in saucepan on medium heat. Add beef and garlic and cook until browned, about 10 minutes, drain.
Add mushrooms and cook for 5 minutes. Add carrots, cabbage and cook another 5 minutes.
Mix together hoisin sauce, sesame oil, and water. Pour over beef and vegetable mixture. Stir to combine.
Cover and let mixture steam for 5 minutes.
Spread 1 T hoisin sauce onto each tortilla. Top with 1/2 cup of beef/vegetable mixture. Roll up and serve.

Nutrition Facts : Calories 531.9, Fat 21.8, SaturatedFat 6.4, Cholesterol 53, Sodium 1315.1, Carbohydrate 60.9, Fiber 5.8, Sugar 19.5, Protein 23.2

Chinese Burritos image

Yield Serves 2

Number Of Ingredients 14

4 large iceberg lettuce leaves
3 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
3 tablespoons miso (fermented soybean paste)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 cup canned unsalted chicken broth
1 medium carrot, thinly sliced
3 ounces snow peas
3 1/2 ounces fresh shiitake mushrooms, thinly sliced
1/2 red bell pepper, halved, thinly sliced
8 ounces sea scallops, sliced into rounds, cut into strips
3 green onions, thinly sliced
2 cups bean sprouts

Steps:

Bring pot of water to boil. Add lettuce and cook until wilted, about 1 minute. Drain. Refresh in cold water. Drain and pat dry. Set aside.
Combine vinegar, soy sauce, miso, garlic and ginger. Set aside.
Heat large nonstick skillet over high heat. Add broth, carrot and snow peas. Stir-fry 1 1/2 minutes. Add mushrooms and bell pepper. Stir-fry 30 seconds. Add scallops and stir-fry 40 seconds. Stir in vinegar mixture. Remove pan from heat. Add green onions and bean sprouts. Toss to combine. Divide filling among lettuce leaves. Fold up burrito style. (Can be prepared up to 2 hours ahead. Steam over boiling water to reheat before serving.)

CHINESE CHICKEN BURRITOS image

Yield 6 People

Number Of Ingredients 17

1 1/4 lb. chicken breast skinned and boned
1T. cornstarch
1T. soy sauce
1 egg white
1T. chopped fresh ginger
4-5 dried red peppers
3T. oil
1/3 c. salted peanuts
1 large green bell pepper, seeded and cut into strips
Warm Tortillas
Seasoning Sauce:
1T. cornstarch
1 T. dry sherry (rice wine)
2 t. sugar
2 t. red wine vinegar
1/4 t. ground ginger (optional)
2 T. soy sauce

Steps:

Cube chicken. Stir together cornstarch, soy sauce, ginger and egg white. Add chicken, stir, cover and chill 30 min. Prepare seasoning sauce and set aside. Carefully slit chilli peppers and discard seeds. Heat 2 T. of oil. When oil is hot, add chillies and peanuts, when browned, drain. Discard peppers. Add 1T. oil to the pan, drain chicken. Cook, stiring for 2 min, Add green peppers cook for 2 min longer. Add seasoning sauce. Serve with warm tortillas and rice.