Burrito with peanut sauce Satay Ros Thai Thai
Craving a delicious wrap? Grab the recipe from waffle.plantation on a burrito with aromatic, nutty Ros Thai Thai sauce.
Number of servings
4
Sharpness level
MILD
Preparation time
20 min
Difficulty level
EASY
INGREDIENTS
- 1 pack Wheat wraps 25 cm Casa de Mexico
- 1 can Black beans Casa de Mexico
- 40 gr Ros Thai Thai Satay Sauce
- 100 gr Red Lotus Rice
- 1 package of tofu
- 1 clove of garlic
- 1/2 teaspoon of hot paprika
- 1 grated carrot
- 50 g chopped red cabbage
- 1 package of baby spinach
- Fresh coriander
- Chopped peanuts
A METHOD OF PREPARING
- Cook the rice according to the instructions on the package.
- Preheat the oven to 220 degrees.
- Slice the tofu into 12 strips and place them on a baking sheet lined with parchment paper. Brush with satay sauce. Bake for about 30 minutes.
- Blend the beans (along with the liquid from the can) with the garlic and paprika. Fry in a pan for a few minutes until a paste forms.
- Spread the refried bean paste onto the tortillas, then top with cooked rice, spinach leaves, carrots, and cabbage. Top with peanut tofu, satay sauce, fresh cilantro, and a sprinkle of nuts. Roll up the tortillas and toast briefly on all sides in a dry pan.
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