Nice Thai Burritos
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
3-6
ingredients
- 2 cups short-grain brown rice, cooked
- 1 cup broccoli, cut up into small chunks
- 1 cup cauliflower, cut up into small chunks
- 1⁄2 cup snow pea pods, cut into strips
- 1⁄2 cup carrot, cut into coins
- 1 cup red bell pepper, cut into strips
- 2⁄3 cup pico de gallo (homemade or good quality store bought)
- 2⁄3 cup thai peanut sauce
- 1⁄4 cup cilantro, finely minced
- 6 whole wheat flour tortillas (10-inch burrito size)
directions
- NOTE: Can use a package of Asian-style medley frozen vegetables instead of fresh if you choose. We like the Thai peanut sauce recipe #63210.
- Steam the vegetables just until done. Do not overcook.
- Divide the rice, vegetables and remaining ingredients between the tortillas.
- Roll up burrito style and serve hot. Yield is estimated!
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Reviews
-
These Thai burritos WERE nice and we enjoyed them for dinner last night. I bought a mixed bag of broccoli and cauliflower florets, which cut down on prep time and made this recipe great for a weeknight meal. We used San-J gluten free Thai Peanut marinade and dipping sauce for the peanut sauce. DH and I had ours in wheat tortillas, but served my friend hers in a corn tortilla since she needs to eat gluten free and she said this worked well. This was very healthy. Thanks for posting. Made for Veggie Swap May 2013.
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My family really enjoyed these. Very healthy and tasty. I used broccoli, asparagus, carrot, capsicum, beans and brown rice and sliced shallots/green onions. I also used my recipe for simple satay sauce and I found low-carb tortilla bread - really great meal. Only 4 stars as my eldest dd did not rave as much as the rest of the family.
RECIPE SUBMITTED BY
COOKGIRl
United States