Take your Spicy Pork Ragú batch to the max with this flavour-packed burrito. With Gochujang mayo and kimchi all wrapped up in a crispy toasted tortilla. A winning midweek lunch or dinner.
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Serves
2
Microwaveable White Rice Pouch
Kidney Bean
Kimchi
Romaine Lettuce
Mayonnaise
Gochujang
Lime
Flour Tortilla
Salt
Black Pepper
Serves
2
Microwaveable White Rice Pouch
Kidney Bean
Kimchi
Romaine Lettuce
Mayonnaise
Gochujang
Lime
Flour Tortilla
Salt
Black Pepper
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Step 1.
Before you begin, make the Spicy Pork Ragú batch recipe.
Step 2.
Heat the rice following pack instructions.
Step 3.
Warm the Spicy Pork Ragú in a frying pan over a medium heat until bubbling. Stir through the kidney beans and cook for another 2-3 mins until hot.
Step 4.
In a small bowl, mix the mayonnaise with the gochujang and a squeeze of lime juice. Season with salt and black pepper.
Step 5.
Toast the tortillas in a dry frying pan for 30 seconds on each side, until warm and flexible.
Step 6.
To build each burrito, lay a romaine leaf in the centre of each tortilla. Top with the rice, Spicy Pork Ragú, kimchi, and a good drizzle of the Gochujang mayo. Add the second romaine leaf on top.
Fold the sides in, then roll up from the bottom. If you like, toast the burrito seam-side down in the hot pan for 1-2 mins to seal and crisp.
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