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Rated as 3.67 out of 5 Stars

"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!"
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35 m servings 157
Original recipe yields 10 servings


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  1. Heat the sesame oil in a skillet over medium heat. Stir in the cabbage, onion, celery, carrots, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the ground round and the egg; cook and stir until the meat is brown and the egg is no longer runny.
  2. Place a tortilla onto your work surface, then spoon 3 large tablespoons of the filling halfway between the bottom edge and the center of the tortilla. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
  3. Heat the canola oil in a skillet over medium high heat. Place the tortillas seam side down until lightly browned, about 30 seconds per side. After all sides are brown, make the tortillas are seam side down again and add 1/4 cup water to the skillet. Cover, reduce the heat, and steam until all the water has evaporated.

Nutrition Facts

Per Serving: 157 calories; 5 28 7.4 26 243 Full nutrition

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Read all reviews 3
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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 wra...

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 ende...

These were super fun to make! I had several recipes going at the same time and left out the egg by accident but they still worked just fine. The cabbage/meat ratio is spot on but I did think the...