Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients
- 420 g ginger and soy pork stew (vacuum-packed)
- 4 large wheat tortillas
- 125 ml (1/2 cup) cooked rice (for filling the bottom of the tortillas)
- 250 ml (1 cup) green or Chinese cabbage, thinly sliced
- 1 carrot, grated
- 2 green onions, thinly sliced
- 30 ml (2 tbsp.) mayonnaise
- 15 ml (1 tbsp.) sesame oil
- Hot sauce, to taste
- Salt and pepper to taste
Preparation
- In a bowl, combine cabbage, grated carrot, mayonnaise, sesame oil and hot sauce. Season with salt and pepper. Set aside.
- Heat the pork stew in a skillet over medium heat for about 5 minutes.
- Heat tortillas in a dry skillet or microwave for a few seconds to soften.
- Assemble burritos: place a portion of cooked rice in the center of each tortilla, add a portion of pork stew, then top with cabbage and carrot mixture. Finish with sliced green onions.
- Fold in the edges of the tortilla and roll up to form a burrito.
