Thai Chicken Burritos

This Easy Thai Chicken Burritos recipe was a runner up in the Pillsbury Bake-off in 2007. We’ve been making it ever since. It’s delicious, super easy, and you probably already have all the ingredients on hand right now. 

Tonight we tried one of the 2007 Pillsbury Bake-off recipes Thai Chicken Burritos. I thought it was a great recipe. It was easy to make with ingredients I had in my pantry. My husband and I both gave it a thumbs up. The kids weren’t as crazy about it. It may have been too spicy for them. 

Mixing the spices in a Ziploc bag, adding the chicken and tossing them together is an easy way to season the chicken. Then all you have to do is saute the chicken in a skillet for a few minutes until it isn’t pink any more. Then you’ll add the sauce ingredients.

I’ve found if you wait a few minutes for the peanut butter to get hot before you start stirring, the peanut butter is easier to mix into the sauce.

Once the peanut butter is melted and incorporated into the sauce, you stir in the rice. If the rice absorbs all the liquid, you can stir in a little more water.

Update: I have made this many times since I first posted it and now that my kids are older, we all love it. My son even requested it the other day.

Put this recipe on your menu this week.

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Yield: 6 servings

Thai Chicken Burritos

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1/2 cup uncooked basmati or long grain rice, rinsed
• 1 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon ground ginger
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 teaspoons sesame oil (can sub vegetable oil)
• 1 cup chunky salsa, plus additional for serving
• 1/3 cup chunky peanut butter
• 2 tablespoons teriyaki sauce
• 2 tablespoons water
• 1/4 cup packed light brown sugar
• 6  flour tortillas for burritos
• 6 tablespoons Greek yogurt or sour cream

Instructions

1. Cook rice in water as directed on package.
2. In large resealable food-storage plastic bag, mix chili powder and ginger. Add chicken; seal bag and shake until chicken is evenly coated.
3. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center.
4. Stir in 1 cup salsa, the peanut butter, teriyaki sauce, water and brown sugar. Stir to dissolve peanut butter. Stir in cooked rice; cook 2 to 3 minutes longer or until mixture is thoroughly heated.
5. Meanwhile, heat tortillas as directed on package. Spoon 1/2 cup chicken filling on each warm tortilla to within 1 inch of edge of tortilla. Fold sides of tortilla toward center; fold ends over. Place burritos, folded sides down, on serving plate. Top each with 1 tablespoon salsa and 1 tablespoon yogurt or sour cream.

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