Korean Beef and Avocado Rice Rolls

Serves 3

• 1 1/2 pounds ground beef (or chicken or pork)

• black pepper

• 4 cloves garlic, chopped

• 1 tablespoon fresh grated ginger (or 1/4 cup candied ginger)

• 1/2 cup tamari or soy sauce

• 2-3 tablespoons Gochujang (Korean chili paste)

• 2-3 tablespoons maple or honey

• 2 cups cooked rice

• 1/4 cup chopped green onions

• 2 cups cilantro, chopped

• 1/2 cup diced mango (optional)

• 1 bell pepper, sliced (optional)

• 1 cup diced avocado

• 2 tablespoons sesame seeds

• 8-10 flour tortillas, warmed

• chili oil, for serving

Sriracha Sauce

• 1/3 cup cream cheese, gently melted

• 3 tablespoons mayo

• 1-2 tablespoons sriracha

• 2 teaspoons tamari or soy sauce

In a large skillet, cook the beef with black pepper over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the garlic, and ginger, cook another minute. Add the tamari, Gochujang (Korean chili paste), and maple or honey. Bring the mixture to a simmer and cook until the sauce coats the beef, 3-5 minutes. Remove from the heat. Mix in cooked rice if you want it all mixed but can also keep separate.

Spoon the beef down the center and top with rice (if not added earlier), cilantro, green onion, avocado, mango and/or bell pepper, and then (if using) sesame seeds. Fold the tortilla over the filling. Then fold the sides and ends of the tortillas over the filling and roll forward. Repeat with remaining ingredients.

To make the sriracha sauce, whisk all ingredients in a bowl.

Serve with sriracha mayo, chili oil, and limes.

Calories: if using small tortilla, 200 calories each