I’m feeling fusion today. Maybe it’s because I’m indecisive (today and all days, really)? I’m usually the last one to order at a restaurant because I can never decide what I want to eat. I’m not talking deciding between salad dressings but between vastly different things, such as an Asian salmon dish or a Mexican enchilada. The great thing about fusion is that I don’t always have to decide.
Asian steak taco. Yes, please.
Totchos.* You betcha.
Indian-spiced mini donuts. In a heartbeat.
So when I found some wheat tortillas, jasmine rice, and leftover Thai massaman lentil curry in the fridge, I instantly thought chimichanga. And then I thought wrap. And then I couldn’t decide. So I made them both.
I also wanted something crunchy so I made a quick salad with purple cabbage, red peppers, carrots, and cilantro. I used it as a side salad (with some garbanzo beans) for the chimichanga and I used it as a slaw inside of the wrap. Reheat leftover curry and rice, throw on a tortilla, top with slaw, done. The wrap was quick, easy, and ready in five minutes! Mix leftover curry and rice together, throw on a tortilla, top with cheese, fry until golden, serve with salad, done. The chimichanga was addictively crunchy with a nice pop of freshness from the salad. Both were delicious. If I had to pick a favorite I’d say, um…hmm? Ask me later.
*Nachos made with tator tots!