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Cut the 8-inch burrito into several 4-inch ones, bend them into shape, and bake them in an oven at 120°C for 5 minutes.
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Marinate 100g of vegetarian meat, 10g of Chef's Own® Jingchu Styled Marinade, and 10g of water at a ratio of 10:1:1 for 4 hours. Then stir-fry them in an oil pan at 100℃ for 3 minutes.
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Remove the seeds of the tomato and dice it, chop the onion and stir them with coriander, olive oil, salt, pepper, oil and vinegar sauce to make tomato salsa.
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Take out 15g of stir-fried plant based protein, 4g of tomato salsa and 5g of Master's Touch® Shaanxi Styled Spicy Dressing, mix them and fill them into the roasted burrito.
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Add a piece of coriander on top of the taco for adornment.