This Southeast Asian-meets-Tex-Mex creation is packed with Gardein’s Fishless Filets, a product we love and are happy to see becoming more and more widely available at an array of grocers all over the US. The texture is super flaky, and surrounded by a wicked crispy coating that only takes about 12 minutes in the oven to make. The filets are also really versatile, and easy to toss into tacos, sandwiches and burgers.
Here we’ve taken those filets, introduced them to some jasmine rice, crunchy cukes and spring peas and mint for freshness, then bundled everything up in a tortilla to give the ingredients and flavors a chance to mingle and get to know each other better before slicing it in half to serve. This wicked healthy creation fuses together both prepared and fresh ingredients to make a delicious and super-easy wrap that’s perfect for lunches or light dinners. Give it a try!
Crispy Filet O’ Fishless Sushirittos
1 C white or brown rice, steamed
4 Gardein Fishless Filets (use two for each burrito)
1 C fresh peas, blanched (frozen is also fine, just rinse in warm water first)
1 TB fresh mint, ripped into bits
1/2 lime, juiced
1/4 cup eggless mayo (we like Follow Your Heart brand)
1 tsp to 1 TB chili paste (depending on how hot you like it)
1/4 tsp Old Bay seasoning
1 C cucumber, cut into matchsticks
2 whole wheat tortilla wraps
Steam the rice of your choice. Set aside to slightly cool.
Bake the Gardein Fishless Filets according to the package instructions.
While the filets are baking, in small bowl, slightly smash the peas with the fresh mint and juice from half a lime. Set aside.
Whisk together the eggless mayo, chili paste and Old Bay seasoning. Set aside.
Once the filets are done, assemble your sushirittos (check out this tutorial on how to fold a burrito) by placing half of the rice and two fishless filets slightly off center. Place the cuke on top, then distribute the pea and mint mixture over it. Drizzle the mayo mixture over the top. Fold it up, then slice it in half to serve.