Thai Chicken Burritos

In my quest to come up with new recipes, I created this one recently for a client who asked me to make her several different flavored burritos. I LOVE peanut sauce, so I thought, why not put it in a burrito. Thus, the Thai Chicken Burrito was born!


Thai Chicken Burritos

1/2 cup Water
1/4 cup natural creamy peanut butter
1/2 teaspoon red pepper flakes
2 Tablespoons brown sugar
2 Tablespoons low sodium tamari soy sauce
2 Tablespoons rice wine vinegar
1/2 Teaspoon Ground ginger
1 1/2 Teaspoons sesame oil
2 cloves garlic -- minced
1 cup shredded carrot or bagged matchstick carrots
1 1/2 pounds chicken tenderloins or stir fry chicken - diced
1/4 cup peanuts -- chopped
4 scallions -- chopped
2 cups cooked jasmine rice
8 burrito shells
Light olive oil - for the pan

Combine first 9 ingredients in a small saucepan; stir with a whisk until blended. Bring to a boil; cook 1 minute, stirring constantly. Set aside.

Heat oil in a large skillet, saute chicken until no longer pink. Add vegetables and cook until slightly tender - 2-3 minutes.

Warm burrito shells in the microwave for 30 seconds (makes it easier to assemble). Spread a few tablespoons of sauce on the middle of the shell. Top with 1/4 cup of rice, then the chicken mixture. Top with chopped peanuts. Fold into a burrito. Place on a lightly greased baking sheet. Spray top with cooking spray.

Bake at 425 degrees for 15-20 minutes or until lightly browned.

Note: If you want to freeze these, simply cool at room temperature or in an ice bath. Wrap in tin foil and freeze. To warm, allow to defrost overnight in the refrigerator or place in the microwave at 30% power for 3-5 minutes, then place on a baking sheet in a 350 degree oven for 10-15 minutes.