Chinese Burritos Recipe

Name: Chinese Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Bring pot of water to boil.
2
Add lettuce and cook until wilted, about 1 minute.
3
Drain.
4
Refresh in cold water.
5
Drain and pat dry.
6
Set aside.
7
Combine vinegar, soy sauce, miso, garlic and ginger.
8
Set aside.
9
Heat large nonstick skillet over high heat.
10
Add broth, carrot and snow peas.
11
Stir-fry 1 1/2 minutes.
12
Add mushrooms and bell pepper.
13
Stir-fry 30 seconds.
14
Add scallops and stir-fry 40 seconds.
15
Stir in vinegar mixture.
16
Remove pan from heat.
17
Add green onions and bean sprouts.
18
Toss to combine.
19
Divide filling among lettuce leaves.
20
Fold up burrito style.
21
(Can be prepared up to 2 hours ahead.
22
Steam over boiling water to reheat before serving.)

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 large iceberg lettuce leaves, 3 tablespoons rice wine vinegar, 2 tablespoons low-sodium soy sauce, 3 tablespoons miso (fermented soybean paste), and more.

Yes, Chinese Burritos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions