Asian Fusion #Recipe: Top Your Own Thai Burrito

Growing up in New England, I was raised on rather bland flavors. While I love New England baked beans and a good pot roast, the flavors aren’t really bold, spicy or exotic. When I moved to Houston my taste buds went into a bit of culture shock! All of a sudden I was eating stuffed jalapenos and alligator on a stick! Houston is also a melting pot of cultures, especially in the science community that we were in so we were introduced to a ton of Asian flavors as well. Last year I read a cookbook all about Asian Fusion which really intrigued me. Food fusions basically take the style of one culture and mix it with the flavors of another to create a totally new creation. This is an Asian Fusion idea that I threw together for an easy, quick weeknight meal and we were all very impressed!

Asian Fusion

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In my house, top your own anything is always a big hit. We do top your own salads on a regular basis, too. Something about giving the kids control over creating their own plate makes meal time more fun. You can use whatever toppings your family enjoys. I wanted to include bean sprouts but they were out of stock so I went with water chestnuts for that added crunch. Get creative with your toppings and every meal with be a little bit different! I used some San J gluten free Tamari Sesame salad dressing as the liquid while simmering the meat but you can use  your own favorite Asian sauce.

Asian Fusion: Top Your Own Thai Burrito

 

Yield: 6 to 8

Asian Fusion #Recipe: Top Your Own Thai Burrito

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A mix of Asian and Mexican flavors to create a fun new recipe

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

Ingredients

• 1 beef roast (2 to 3 pounds)
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro
• 1 cup shredded purple cabbage
• 1/3 cup chopped honey roasted peanuts
• 1 can sliced water chesnuts
• 1 1/2 cups Thai sauce of your choosing (I used San J Tamarai Sesame salad dressing)
• 1 lime, sliced into wedges
• 1 package whole wheat tortillas

Instructions

2. Cook the beef roast in a slow cooker for 8 to 10 hours in approximately 1 1/4 cups of the Asian dressing or sauce. When the roast is done, cool slightly and shred meat with a fork..
3. Chop the green onions, cilantro and honey roasted peanuts. Place each one in a separate bowl.
4. Shred the cabbage and place in a bowl
5. Drain the water chestnuts and place in a bowl
6. Place the remaining 1/4 cup of Asian sauce in a bowl with a spoon for drizzling
7. Place as much of each ingredient into a tortilla as you want, squeeze lime juice on top and then roll up and eat!

Disclaimer:  In accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials.”: I received product samples  from San J to facilitate this recipe. I received no monetary compensation. All opinions expressed here are mine and mine alone. Regardless, I only recommend products or services I use personally and believe will add value to my readers.