Spinach Burrito

Allergen Free Recipes

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Creator　　　 Ho Ka Man, Cheung Sin Mei, Wan Siu Hei, Chang Yuet Tung

Prep Time　　30-40 mins

Cook Time　　10 mins

Total Time　　40-50 mins

Servings　　　2-3

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Ingredients

Gluten-free Burrito wrap:

Bean paste fillings:

Veggie fillings:

Sauce:

Instructions

Filling: 1. Mince the garlic 2. In a large pan, heat rice bran oil over medium-high heat. Add in lentils, garlic, and chives. 3. Add in salt and water (add more if needed), and place a lid over it to simmer 4. Turn the heat to medium-high once the water is absorbed, add another drizzle of oil to stir the mixture until it turns thick 5. Cold the bean paste and blend the paste to smoother texture 6. Cook the asparagus with some water for a few minutes for a crunchy texture. Cut the asparagus into small pieces

Sauce: 1. Wash and remove the green parts of the leek. Finely chop the leeks. 2. In a large pan heat oil over medium heat. Saute the leeks until slightly golden. 3. Add the syrup and salt to taste. Simmer over low heat until it gets sticky and golden.

Burrito: 1. Boil spinach for 5 minutes and drain the water 2. Place in the spinach and water in a blender, and mix until smooth. Sieve the green water out. (Variations: replace spinach with beetroot for a red-coloured burrito) 3. Whisk the white rice flour, tapioca starch, baking powder, xanthan gum and salt in a medium-sized bowl. Add the spinach water, water and rice bran oil into the mix and knead to form a dough 4. Divide the dough into 6 equal portions, and roll each ball into a thin round circle 5. Preheat a skillet with medium-high heat and heat the burrito for one minute on each side with brown spots develop 6. Place 1⁄6 serving of bean paste, sauce, corn and asparagus on each burrito. Roll tightly to form a burrito

Nutrition（per serving）