Recipe by MisMe
"This recipe wraps the Mexican tortilla around the Japanese pot sticker filling for a surprisingly tasty appetizer. My kids enjoy it because they can hold it in their hands to eat! Dip Juan-Tons in your favorite dipping sauce and enjoy!"
Watch video tips and tricks
finely shredded cabbage
finely chopped onion
finely chopped celery
finely chopped carrots
egg, lightly beaten
10 (8 inch)
whole wheat tortillas
The taste was just okay. The filling was bland so I added some soy sauce and a dash of salt. We used hoisin sauce as a dip to compliment the Juan Tons. Our family liked the texture of the wraps after they were pan fried and steamed. From there, I used the same technique for other types of hot wraps.
These were so good. They were a little bit labor intensive, since I decided to make my own tortillas, but I think the flavor was fantastic because of it and they were worth it in the end! I ended up throwing in a pinch of sugar, a squirt of soy sauce, some ginger, onion, and cayenne pepper into the filling, and left out the egg. I will definitely make these again with my changes, since everyone loved them! Give them a try! The technique alone is worth it!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 45
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See the simple secret to this 5-star ground beef casserole.
Pizza gets Chef John’s Tex-Mex treatment.
Seasoned beef-and-bean burritos smothered with enchilada sauce.