I’m always looking for new and creative ways to get a great tasting meal on the table for my family. When prepping my weekly menus it often starts with a stroll through the frozen food aisle. Whether it be chicken tenders, French fries, veggies, or full meals, I lean on the frozen food aisle big time for meals. While I feel like I’ve barely scratched the surface with all of the amazing food in the frozen food aisle, I have found some gems that I continue to go back to, like InnovAsian. My daughter is obsessed with Chinese food, so short of always taking her to a restaurant, InnovAsian always comes through with their delicious meals. Her favorite always seems to be orange chicken, so this time I decided to get a little creative with it and stuffed it into a burrito with veggies and man was it a hit!
While the orange and general Tso chicken is bursting with flavor, I always wanted to include some vegetables into these burritos. Also, before I go any further you can 100% swap out the nori seaweed outside burrito shell, which is used in sushi, with a plain flour tortilla. Eating seaweed can be an acquired taste. So not to scare anyone with the salty, sometimes fishy, taste of it, I think it would be quite alright to use a traditional burrito shell. Now that that’s out of the way, let’s talk about the vegetables for a bit. I’m a huge advocate for buying fresh produce in season and what’s readily available. But there is no reason to buy fresh blueberries in winter, when they are wonderful from the frozen food aisle, and there is also no reason to use celeriac root in the summer when celery is in season. The point being that if you want to buy produce in season then stick to it, if you want produce that is out of season then head over to the frozen food aisle since it is picked ripe, in season and flash frozen.
I wanted to try and make a few different burritos which means I needed quite an assortment of vegetables. As you can see from the picture, I thinly sliced a lot of veggies. I went with par-boiled asparagus, carrots, cucumbers, red bell peppers, red leaf lettuce scallions, cilantro, snow peas and avocado. Again, I want to stress how versatile this recipe is when it comes to the vegetables that you want to put into it. Although there is “burrito” in the title of this sushi burrito recipe, I would stick with flavors that resonate more with that cuisine than that of traditional Latin foods. For instance, I’m not sure how refried beans would be in these burritos. Heck maybe it would be good, but I’m not taking any chances. Now I’m definitely not telling you not to try it out, but I am giving you a recipe that I know works and is incredibly easy to make! In addition to the raw vegetables I also made some pickled red onions. Believe it or not it’s super easy to prepare and they’ll actually take on a ton of pickled flavor within only 30 minutes of making it. Yes, if you are prepping this ahead of time it’s totally fine to go longer in the vinegar marinade, the flavor will just intensify.
Preparing the InnovAsian Orange Chicken and InnovAsian General Tso’s Chicken is incredibly simple , which is great because it makes this recipe that much quicker to make. Lay out the frozen chicken pieces on a sheet tray lined with parchment paper and bake them in the oven. While it’s cooking, you want to heat up the sauce packet in warm water. Once the chicken is done cooking you coat them in the warm sauce and finish them in the oven for 5 minutes. Like I said really easy. Even easier to make is the white rice or stir-fried rice because it cooks up in only minutes in the microwave.
When it comes to rolling up the sushi burrito it is easiest when using a sushi roller, but if you do not have one don’t stress too bad because it can still be easily done on a clean surface. Happy sushi burrito making and please hit me up on social media if you do make it because I’d love to know what you think!
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Sushi Burrito Recipe with Chicken and Vegetables
- ½ thinly sliced red onions
- ½ cup of red wine vinegar
- 2 teaspoons of sugar
- 1 teaspoon of salt
- 1 cup of parboiled and chilled and cut in half asparagus
- 1 cup of parboiled and chilled matchstick carrots
- 1 peeled seeded and sliced avocado
- 1 cup of cilantro leaves
- 1 cup of sliced snow peas
- 1 cup of sliced red leaf lettuce
- ½ cup of sliced green onions
- 1 cup of sliced cucumbers
- 1 cup of seeded and sliced red bell pepper
- 1 box of cooked InnovAsian Orange Chicken keep hot
- 1 box of cooked InnovAsian General Tso chicken keep hot
- 1 box of cooked InnovAsian White Rice keep hot
- 1 box of cooked stir-fried rice keep hot
- 10-12 sheets of nori seaweed
Submerge the onions in the vinegar, sugar and salt and refrigerate for 30 minutes.
Once all of the vegetables are sliced, cooked and cooled, along with the hot InnovAsian chicken and rice then assemble as follows: lay down a sheet of nori and spread on a thin amount of cooked white rice to cover all of the nori and evenly spread on the asparagus, carrots, cilantro leaves, green onions, red pepper and orange chicken. Roll up the sushi burrito, cut in half and serve.
Repeat the steps while mix and matching other ingredients to make your own customizable sushi burrito recipe.