Yesterday I made Vermicelli Salad w/ Summer Squash, Avocado, & Sprouts. Vermicelli salads are one of my favorite summer dishes. They're essentially an Asian-style variation of an Italian Pasta salad. I also took that culinary fusion one step further today to make a Vermicelli Burrito. Now, before I hear you asking what on earth I have done here? Doesn't that look absolutely delicious? I will argue to the ends of the earth that burritos are one of those foods that works almost universally with everything. There are very few foods that aren't perfectly delicious wrapped in a tortilla and lightly toasted to perfection. Especially when you top it with some kind of avocado concoction, sprouts, Greek yogurt, and hot sauce.
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Variations of Vermicelli Burrito
It's no secret that I turn absolutely anything and everything into burritos. They're one of those foods that just universally go with almost anything culinarily speaking. So, this certainly isn't the first time that I've made a burrito out of vermicelli salad! That might sound kind of bizarre because there is quite a bit of liquid in the salad itself. Although I try to take the largest pieces of produce and let the liquid cook down slightly during the toasting process of the tortilla. You can also wrap the tortilla in wax paper, like you'd get it to go at a restaurant. Although, let's be real, if the burrito drips a little bit? It's not the first burrito ever to do so!
Either way, vermicelli burritos are absolutely delicious. They're definitely a hodge podge of culinary influences. Although some of those fusion meals are the most delicious things that I've ever eaten. And this is definitely up there with one of my favorite iterations of burritos.
This Vermicelli Burrito consists of yellow summer squash, orange bell pepper, tomatoes, jalapeños, tamari, rice vinegar, peanut butter, avocado, and sprouts with a dollop of Greek yogurt and and hot sauce. Although this is a great recipe to mix and match in your own favorite produce. Vermicelli salads are essentially an Asian-inspired Italian Pasta salad. Or really, rice vinegar and tamari marinated fruit and vegetable medley with whole wheat vermicelli noodles, avocados, and sprouts.
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
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