Sweet Potatoes and Cabbage Mini-Burritos

For those of you who enjoy an occasional bulgogi taco from the local food truck, here is an easy week-night dinner that wraps a simple Chinese dish with a warming tortilla blanket.  The dish was inspired by a similar stir-fry from Epicurious and the fact that most of the ingredients came in my Albert and Eve Organic produce box.

As a new mother who has recently gone back to work, I look for ‘short-cuts’  and ‘do-aheads’ wherever I can find them. So keep in mind that most root veggies can be peeled and chopped ahead of time and stored in water in the refrigerator overnight. In fact, doing this will break down their starch molecules a little and make the veggies taste silky, especially if mashed. Cabbage and cabbage-like veggies can be chopped up ahead of time and stored dry in sealed contains in the refrigerator.

Sweet Potatoes and Cabbage Mini-Burritos

2 tbs sesame seed oil

2 medium Sweet Potatoes - peeled, cut into 1/3 inch rounds then cut into ¼ inch strips

1 medium yellow or red onion – cut into ¼ inch moons

1 large chicken breast – cut into ¼ inch strips crosswise

1 tbs fresh ginger

3 garlic cloves

1 small cabbage (about 4 cups thinly sliced cabbage)

2 tbs hoisin sauce

¾ cup chopped cilantro

Warm whole-wheat tortillas

Boil the sweet potatoes in salted water for 5-7 minutes and strain. Over medium-heat add  1 tbs of sesame seed oil in a pan and toss in strained sweet potato. Add the onion to the pan and stir-fry for about 5-7 minutes just until the sweet potatoes are tender.

In the mean-time, wrap the tortillas in foil (no more than 8 tortillas per foil wrap) and place them in the oven at 350F.

Add the other 1 tbs sesame seed oil, the minced garlic cloves and chicken to the pan. Grate the ginger into the pan with a fine cheese grater. Let stir-fry for about 1 minute and then add the cabbage. Let stir-fry for another 3-4 minutes, occasionally stirring.  Add the hoisin sauce and salt and pepper to taste. Take off heat and stir in the chopped cilantro.

The sweet-savory flavor of these mini burritos makes them pair well with a side of fruit salad or fruit salsa.

Note: Use what you have!  You can also make tacos with small corn tortillas, wraps /pocket if you have pita bread or serve the dish with some rice. I made a side of steamed rice/barley so that I can take the left overs to work for lunch and not worry about eating a messy burrito over my keyboard.