This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
If you’re looking for something a little different for dinner tonight, try these Thai Pork Burritos. It’s a delicious, simple, and quick meal.
Pin this now to find it later
Pin ItRecipes for Pork Burritos
I love burritos, and I occasionally enjoy pork-based dishes. I’m sure you do too, so it seems obvious to combine them both into one incredible meal!!
What turns this recipe into something stellar is the Thai flavor that you get from the stir-fry sauce, sriracha sauce, etc. The ingredients really come together to create a burrito that’s unique and familiar all at once. You’ll see what I mean when you cook it up, trust me!
If you have picky eaters, hang on – Thai pork burritos aren’t anything exotic at all. In fact, if your kids (or partner!) enjoy Chinese food and Mexican food, they’ll love these savory wraps. They’re not spicy, the pork holds a ton of flavor, and if you like cilantro, here’s a dish where the cilantro really shines.
Don’t these look fantastic? And everyone loves a good burrito, right? Plus, you can’t beat quick and easy when it comes to dinner!
Asian Burritos: Ingredients & Substitutions
To make these Asian Pork Burritos, you will need …
Ingredients
- lean ground pork – your tasty burrito meat. I know pork isn’t the first thing you think about when it comes to burritos, but it’s delicious as all get-out!
- stir-fry sauce, lime juice, sriracha sauce- these liquids provide the “Thai” flavor that you’ll enjoy. They really turn the burrito from “meh” to fabulous.
- onion, garlic, and coleslaw mix – these provide additional flavor and act as your burrito veggies. (All good burritos have veggies, don’t you know?)
- flour tortillas – use your favorites! Wheat, corn, etc tortillas all work in this recipe.
- fresh cilantro – I know cilantro is controversial for many – but trust me when I say it’s almost necessary for Thai pork burritos. Unless you or your loved ones absolutely HATE it, I’d keep it in the recipe.
Note: Rather than flour tortillas, you can also use lettuce leaves to make a lettuce-wrapped version of this recipe. You’ll want to use a kind of thick lettuce that won’t wilt under all the fillings, like Bibb or iceberg lettuce, and use that instead of the tortilla in the instructions down below!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Thai Burritos: FAQs
This will make about 4 burritos, give or take.
Put aside an hour for this recipe: 30 minutes for prep and 30 minutes to cook the burritos themselves.
Oh no! This is a constant issue with burritos in general. If these Thai Pork Burritos leak or break when you’re putting them together, wait until the fillings are at room temperature to serve, rather than serving immediately. The “leak factor” seems to vary based on the brand, type, and size of the tortilla.
Yes! Don’t feel bad – I know it isn’t always obvious. Put just a few scoops of the filling in the center of the tortilla, then fold each side in. After that, fold the top and bottom, and wrap the other side up to keep it all secure. If this isn’t clear, just try it, and you’ll see what I mean!
Other recipes you may enjoy
Thai Pork Burritos
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
Ingredients
- 1 pound lean ground pork
- ¼ cup bottled stir-fry sauce
- 1 tablespoon lime juice
- 1 clove garlic , minced
- 2 cups coleslaw mix
- 1 small onion, thinly sliced
- 1 teaspoon sriracha sauce, or more to taste
- 4 large flour tortillas, warmed
- fresh cilantro, chopped
Instructions
- In a large nonstick skillet, cook and crumble the pork over high heat until pork is cooked through.
- Stir in stir-fry sauce, lime juice, garlic, coleslaw mix, onion and sriracha sauce. Continue to cook and stir until vegetables are wilted and mixture is well mixed.
- Spoon equal portions onto tortillas and garnish with cilantro. Roll up.
- Serve immediately.
Notes
- Rather than flour tortillas, you can also use lettuce leaves to make a lettuce-wrapped version of this recipe. You’ll want to use a kind of thick lettuce that won’t wilt under all the fillings, like Bibb or iceberg lettuce, and use that instead of the tortilla in the instructions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on August 3, 2012. Updated on May 31, 2022.
Delicious!! I wasn’t sure thus was going to be good but boy was I wrong. Will definitely make again!! Thanks Jaimie
I fixed these this week and thought they were awesome! Husband loved them!!! Thanks for sharing but I do need to let you know I put on five pounds last week from your wonderful recipes. Moderation…. Doing another menu now using your stuff!!!
So glad you liked them! Thanks for stopping by and letting me know how it went 🙂 I would love to hear what you try this time.
Love your version…great recipe! Thanks so much for sharing it on Southern Sundays. Hope to see you next week!
Yum! Thanks for joining the party at One Creative Weekend!
The subject of this week's Food on Friday on Carole's Chatter is Pork. It would be great if you linked this in. This is the link .