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Thai Chicken Burritos

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Chicken
Servings: 6 servings
Author: Barbara Schieving

Ingredients

  • ½ cup uncooked basmati or long grain rice rinsed
  • 1 cup water
  • 1 teaspoon chili powder
  • ½ 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
  • cup chunky peanut butter
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons water
  • ¼ cup packed light brown sugar
  • 6 flour tortillas for burritos
  • 6 tablespoons Greek yogurt or sour cream

Instructions

  • Cook rice in water as directed on package.
  • In large resealable food-storage plastic bag, mix chili powder and ginger. Add chicken; seal bag and shake until chicken is evenly coated.
  • 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.
  • 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.
  • Meanwhile, heat tortillas as directed on package. Spoon ½ 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.