Plant-based burritos that taste even better than the original!
“Can we have burritos for lunch?” he asked. “Yes,” she replied, beaming with confidence and a mischievous smile. “And also, with a salad?” he continued, “So we can at least pretend to be eating healthy?” “Of course,” she answered, setting a tray of colorful tube-shaped rolls on the table. “Wait, what are these?” he questioned. “They’re fusion lunch burritos. Think of really good Asian spring rolls, only made with the salad dressing of your choice.” she said, “Or, even better as a fresh finger food fusion of health and deliciousness!”
We’ve all had Asian spring rolls. Without dipping sauce, restaurant-style spring rolls completely lack flavor. To make them palatable, they are usually served with a peanut or soy sauce. But think about it, aren’t spring rolls basically fusion lunch burritos – a salad rolled up in a rice wrapper? Yes and no. Frozen and restaurant spring rolls are deep fried and greasy, making them a not so healthy lunch.
Fusion Lunch Burritos
So, if spring rolls are basically just salad burritos, why can’t we change up the Asian dipping sauce? That would allow us to create them with entirely new flavors. It also means that we can increase the moisture, coating the fillings with salad dressings of our choice? Yes, we can! (I especially like using one of these 6 plant-based oil-free salad dressings).
The best part about these fusion lunch burritos? They’re healthy, vegan, and lunch-bag-friendly. In addition to that, they travel well so you can make a few of them and take them on-the-go for your busy day.
This fusion lunch burritos recipe will change the way you look at lunch! A serving of three of these will satisfy your stomach and leave you feeling good about having a super deliciously healthy meal. They clock in at less than 200 calories and are filled with energy-promoting ingredients, so you won’t feel the need for that mid-afternoon nap.
We think the filling is perfect as-is, but sometimes you have different ingredients on hand or maybe you’re feeding picky eaters. Feel free to change up the vegetables in the filling, but try to choose a vegetable of every color to increase your nutritional intake. And, as always, drop us a line in the comments and let us know how it went. We would love to hear about your fun, innovative take on these fusion lunch burritos!
Fusion Lunch Burritos | Vegan Recipes
- 18 rice paper wrappers
- 8 ounces brown rice noodles recommend Annie Chun's Maifun Brown Rice Noodles
- 5 ounces mixed baby greens organic if possible
- 1 avocado
- 1 cucumber
- 2 bell peppers your choice of color
- 2 cups carrots shredded
- 2 cups purple cabbage shredded
- 16 ounces tofu firm or super firm
- Vegan oil-free salad dressing – your choice
- Prepare rice noodles according to package instructions and then drain.
- Peel and slice avocado, cucumber, and bell peppers into matchstick width strips.
- Prepare tofu planks as described in this recipe, without the marinade, and then slice into matchstick width strips.
- Add the vegetable fillings to a large bowl, then toss and coat liberally with the vegan oil-free salad dressing of your choice.
- Prepare rolls individually by submerging one sheet of rice wrapper at a time in a bowl of warm water for 10 seconds, then place on a cutting board or other clean, flat work surface.
- Layer an even amount of salad filling across the lower third of the rice wrapper, leaving room on sides to tuck edges for your burrito spring rolls.
- Layer an even amount of tofu strips and rice noodles over salad filling, then fold over edge flaps and roll your burritos into fully enclosed tubes.
- The ingredients listed should make about 18 finished rolls. Place finished rolls on a serving tray, and be sure not to stack them, as they will stick together.
- Eat, smile, and feel healthy!
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
Eric O’Grey is an inspirational speaker with a Bachelor of Science from San Jose State University and a Doctor of Law degree from Emory University. Eric enjoys long-distance running with his dog, Jake; gourmet plant-based cooking; and spending time with his wife, Jaye.
He is passionate about animal kindness, plant-based nutrition, and helping others reverse obesity and achieve their optimal weight and happiness. Learn more about Eric and his initiatives at EricandPeety.com and in his new book, Walking with Peety.
If I make these the night before and put them in the kids lunch containers, Will they be fine the next day? Are you able to freeze them?
Danielle, Avocado, as you know, can turn brown pretty quickly, otherwise they should be fine the following day.
You should put a damp paper towel over them or else your rice paper may dry out. Not wet just damp.
Is the tofu baked like in the other recipe? Or just cut like outlined in the baked tofu recipe?
Samantha, Yes, the tofu is baked. Eric recommends this recipe for baking the tofu but you can use any the you like.