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Asian burritos are my take on mu shu pork with the operative word being “take”. Traditionally mu shu pork has strips of scrambled eggs in it. I don’t include eggs in my recipe but purists can easily add egg to theirs.

Normally, I make this recipe when I have left over pork tenderloin and mushrooms and a bag of coleslaw mix in the refrigerator. You can toss it together and have it on the table in under 30 min. It’s a favorite at my house.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Pork tenderloin
  • Onion
  • Mushrooms
  • Garlic cloves
  • Fresh ginger
  • Coleslaw mix
  • G. Hughes orange ginger marinade or your favorite Asian marinade/sauce or reduced sodium soy sauce.
  • Olive oil
  • Mission Carb Balance flour tortillas or your favorite brand
  • Hoisin sauce

Making the Asian Burritos

  • Cut left over pork tenderloin into strips and set aside. Preparing and cooking a pork tenderloin was describe in a past recipe.

  • Slice the mushrooms and onion. Cut the onion slices into quarters.

  • Saute the onions and mushrooms in olive oil. Add the minced ginger and garlic and saute briefly until they are aromatic. The garlic can also be run through a garlic press.

  • Add the coleslaw mix to the sauteed mushrooms and onions.

  • Add the orange ginger marinade, stir and continue to saute until the cabbage softens. Then add the pork tenderloin strips, stir and saute until the pork is heated through.

  • Serve the mixture on a warmed flour tortilla that has some hoisin sauce spread on it.

Serving Ideas

  • Asian burritos can be served for lunch or dinner.
  • The mixture can be served on lettuce leafs or on crepes instead of flour tortillas.
  • This mixture can also be served over riced cauliflower or white or brown rice.

WW 1 pt per serving of mixture, 3 pt with a Mission carb balance tortilla

Note: Pts updated 12/11/24 to reflect new zero foods.

Asian Burritos

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Lunch, Main Course
Cuisine: Chinese
Servings: 6 servings
Calories: 194.6kcal

Equipment

  • Chef knife
  • garlic press
  • Cutting board

Ingredients  

  • 9 oz left over pork tenderloin
  • 1 14 oz bag coleslaw mix
  • 6 tbsp G. Hughes Orange Ginger Marinade
  • 1 medium onion
  • 8 oz mushrooms
  • 2 cloves garlic
  • 1 tsp fresh ginger
  • 1 tbsp olive oil
  • 6 Mission carb balance flour tortillas
  • 6 tsp hoisin sauce

Instructions

  • Cut the left over pork tenderloin into strips and set aside
  • Cut the onion into slices and then cut the slices into quarters.
  • Slice the mushrooms. Grate or mince the fresh ginger. Mince the garlic or run it through a garlic press.
  • Heat the olive oil in a skillet. Add the onions and mushrooms to the skillet and saute until tender.
  • Add the fresh ginger and garlic to the skillet and saute for 30 sec or until they are aromatic.
  • Add the coleslaw mix to the skillet along with the orange ginger marinade. Stir it together and continue to saute until the cabbage is tender.
  • Add the strips of pork tenderloin to the skillet and saute until the pork is heated through.
  • Serve the mixture on a warmed flour tortilla spread with hoisin sauce.

Notes

  • Another Asian type marinade or reduce sodium oy sauce can be substituted for the G. Huges orange ginger marinade.
 
  • Note, the sodium content of the G. Huges marinade used is significantly lower than the sodium in reduced sodium soy sauce.
 
  • Nutritional info is for the "mu shu" mixture plus a Mission carb balance tortilla.

Nutrition

Serving: 1burrito | Calories: 194.6kcal | Carbohydrates: 27.2g | Protein: 18.5g | Fat: 6.8g | Saturated Fat: 1.9g | Sodium: 620mg | Fiber: 17.3g | Sugar: 2.9g
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