Mini Chili Vegan Taco Burrito

Mini Chili Vegan Taco Burrito

Marinated with Chef's Own® Jingchu Styled Marinade, the plant based protein has a special marinated aroma and spicy taste. Paired with  Master's Touch® Shaanxi Styled Spicy Dressing, it offers double enjoyment of spiciness and the collision of flavors. 

What You'll Need

Amount Ingredients
3 pieces 8-inch taco burrito
100g Plant based protein
100g Diced tomatoes
10g Chef's Own® Jingchu Styled Marinade
30g Master's Touch® Shaanxi Styled Spicy Dressing
Sprinkle Olive oil
Sprinkle Pepper
Sprinkle Salt
Sprinkle Vinaigrette
Sprinkle Coriander


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Add a piece of coriander on top of the taco for adornment.