Chinese Burritos Recipes

PEKING DUCK-INSPIRED BURRITO RECIPE BY TASTY

Peking Duck-Inspired Burrito Recipe by Tasty image

Here's what you need: duck breasts, oil, salt, garlic, soy sauce, rice wine, five-spice powder, rice, cucumber, scallion, hoisin sauce, flour tortilla

Provided by Tasty

Categories Dinner

Yield 12 burritos

Number Of Ingredients 12

Ingredients

4 duck breasts
1 tablespoon oil, extra to cook
¼ teaspoon salt, diced
2 cloves garlic
1 teaspoon soy sauce
1 teaspoon rice wine
1 teaspoon five-spice powder
rice, cooked
1 cucumber, to taste
scallion, to taste
hoisin sauce, to taste
flour tortilla

Steps:

Place duck breast in pan to marinate.
Rub oil, salt, garlic, soy sauce, rice wine, and five-spice powder into the duck breasts. Let it marinate for 30 minutes.
Add one Tbsp. of oil to a hot skillet over medium heat. Add the duck breasts skin side down, cook until the skin is browned and crispy (can take up to 8-10 minutes, depending on your heat).
Flip the duck so skin side is up. Place the skillet under the broiler for five minutes to further crisp the skin. Be careful not to burn the skin.
Remove from oven and let it rest for five minutes before slicing.
Spread hoisin sauce over the flour tortilla, layer on the rice, duck slices, cucumbers, and scallions.
Wrap it all up.
Enjoy!

Nutrition Facts : Calories 65 calories, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 8 grams, Sugar 0 grams

QUICK BEEFY CHINESE BURRITOS

Quick Beefy Chinese Burritos image

These are reminiscent of mu-shu, but much simpler. Use the shredded cole slaw mix from the produce dept or shred a small head of cabbage. Quick and easy to make, dinner will be on the table in less than 30 minutes.

Provided by KelBel

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

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 BURRITO

Chinese Burrito image

Make and share this Chinese Burrito recipe from Food.com.

Provided by commercesd

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups diced chicken
1 (15 ounce) can asian vegetables
2 cups cooked jasmine rice
4 flour tortillas
soy sauce

Steps:

Cook chicken in oil until done. Add Asian vegetables and heat through. Heat tortillas in oven until warm. Assemble each tortilla with 1/2 cup chicken and vegetables and rice. Add soy sauce to taste. Serve.

CHINESE BURRITOS

Chinese Burritos image

Categories Mushroom Shellfish Soy Vegetable Low Fat Scallop Bon Appétit

Yield Serves 2

Number Of Ingredients 14

Ingredients

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.)

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