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Juan-Tons

"This recipe wraps the Mexican tortilla around the Japanese pot sticky label filling for a rather tasty appetizer. My kids experience it because they are able to keep it in their fingers to eat! Dip Juan-Tons on your favourite dipping sauce and revel in!"

Ingredients :

• 1 tablespoon sesame oil
• 2 cups finely shredded cabbage
• 1/4 cup finely chopped onion
• 1/four cup finely chopped celery
• 1/four cup finely chopped carrots
• 1 clove garlic, minced
• half of pound floor round
• 1 egg, gently crushed
• 1 tablespoon canola oil
• 1/four cup water
• 10 (8 inch) entire wheat tortillas

Instructions :

Prep : 20M	Cook : 10M	Ready in : 35M

• Heat the sesame oil in a skillet over medium warmness. Stir within the cabbage, onion, celery, carrots, and garlic; cook and stir till the onion has softened and grew to become translucent, about 5 minutes. Add the ground round and the egg; cook and stir until the meat is brown and the egg is no longer runny.
• Place a tortilla onto your paintings floor, then spoon 3 big tablespoons of the filling halfway between the lowest aspect and the middle of the tortilla. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the pinnacle area, forming a good cylinder. Repeat with the last components.
• Heat the canola oil in a skillet over medium high warmth. Place the tortillas seam side down until lightly browned, approximately 30 seconds in line with facet. After all sides are brown, make the tortillas are seam side down once more and upload 1/4 cup water to the skillet. Cover, lessen the heat, and steam till all the water has evaporated.

Notes :

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