Tabbouleh Burritos

  • 1 cup #1 fine or #2 medium bulgur
  • 3 tbsp. minced green onion and tops
  • 1 1/2 cup water
  • 3 tbsp. minced fresh mint leaves
  • 1 fresh Anaheim (California) chili
  • Salt and pepper
  • 1/4 cup olive oil or salad oil
  • 8 flour tortillas (or 4 pocket breads)
  • 3 tbsp. lemon juice
  1. Mix bulgur and water. Let stand until bulgur is soft to bite, about 2 hours; drain well. Stem, seed, and chop chili; mix with bulgur, oil, lemon juice, onion, mint, and salt and pepper to taste. Wrap tortillas or pocket bread halves in foil. Place in a 350° oven until warm, 5 to 10 minutes. Mound bulgur on a platter; place condiments alongside. Spoon bulgur onto tortillas or into pocket bread and top with condiments; wrap tortilla around fillings. Condiments: Offer 1 large firm-ripe tomato, cored and chopped; 1/4 pound feta cheese, cut into 1/4 inch cubes; 1 cup alfalfa sprouts; and about 1 cup unflavored yogurt.