This is the ultimate mash-up.
Today, we’re combining two of my absolute favorite food genres – Thai and Mexican! Seriously, nothing better. Let me first count the ways I love Thai food: (1) It’s super fresh, (2) It usually involves peanut butter, (3) It frequently also involves coconut milk (although not in this particular recipe), (4) It’s got soooo many flavors going on from different herbs and spices.
Now, let me count the ways I love Mexican food: (1) It can be fresh, yet frequently smothered with cheese; (2) It’s quick – you can whip up some good Mexican food in no time at all; (3) It usually involves some sort of spice and frequently involves two of my favorite food groups – beans and avocado; (3) It’s portable – throw everything you want onto a tortilla, wrap it up and go! No plate or bowl required.
So, friends, it’s no wonder that these Thai Chicken Burritos may just be THE most perfect mash-up to ever cross your news feed. They are that delicious, they are that portable, and they are THAT good for you. No joke!
True to form, this is a recipe that was inspired by one of my favorite local burrito joints in Santa Cruz (where are my Planet Fresh fans out there?!) Now, I’m not claiming this to be the perfect duplicate of the Thai Chicken Burritos they serve there, but it certainly does the trick when you’re in a bind with a mad craving and it would take you four hours to arrive at their doorstep.
One of the best things about Planet Fresh is that you can customize your burritos. You pick a “flavor” (i.e. Thai Chicken) and then you get to have your choice of tortilla (spinach, multigrain, flour, corn, you name it!), your choice of rice, and your choice of beans all thrown in there. How yum is that? For this recipe, I chose my favorite selections, but feel free to mix it up! I’m all about the experimentation. Especially when it involves ultra-delicious Thai Chicken Burritos. Do it!
So, for my selections, I chose a whole wheat wrap (the bigger, the better), black beans and brown rice (we are trying to be healthy this week after all #detoxingfromeasterweekend #sweatingforthewedding.) We get these all situated and ready along our assembly line (after cooking the rice and heating the beans, of course.) Then we grill up some chicken and slather it in a delicious, sweet and spicy peanut sauce. Finally, we pile our burritos with tons of fresh veggies. If this isn’t a wholesome, healthy meal, I don’t know what is!
Please note: The tortilla will MAKE or BREAK these Thai Chicken Burritos. To be honest, I tried using a sprouted wheat tortilla and was super bummed because they weren’t as pliable as some other versions may have been. If all else fails (and you’re burrito-wrapping skills leave something to be desired), simply throw all of these ingredients into a bowl and call it a day. That’s how I enjoyed my leftovers and it was just as scrumptious. Maybe even throw in some tortilla chips and call it a dip?
Either way, I have no doubt that as soon as you make Thai Chicken Burritos, they’re going to start showing up (in some form or another) on your weekly menu rotation. They’re just too good to pass up! Waistline- and palate-friendly…Now how can we go wrong with that?
- ½ cup creamy peanut butter
- 5 tablespoons seasoned rice vinegar
- 4 teaspoons chili garlic sauce
- 1 teaspoon honey
- 2 large grilled chicken breasts sliced
- 3-4 large tortillas
- 2 cups cooked brown rice
- 1 15- ounce can of black beans drained, rinsed, and heated
- 1 red bell pepper matchstick cut
- 1 cucumber grated using a cheese grater or mandolin
- 1 zucchini grated using a cheese grater or mandolin
- 1 cup shredded carrots
- 1 cup shredded iceberg lettuce
- First, make the peanut butter sauce. Combine peanut butter, rice vinegar, chili sauce and honey in a medium mixing bowl using a whisk. Add the sliced chicken and toss to combine. Set aside.
- Have all ingredients (including peanut butter chicken) laid out and ready to go. Heat up one tortilla at a time (ever so slightly, less than 30 seconds in the microwave) and then begin burrito assembly. First, spread some rice on the tortilla, then add the beans and the peanut butter chicken. Top with all of the vegetables. Now use your best burrito wrapping skills and wrap that puppy up!
Wine Pairing Note: Because we’re enjoying so many fresh veggies and the slight spice in the peanut sauce, these burritos would pair wonderfully with a slightly off-dry Riesling or Gewurtztraminer. One of my absolute favorite pairings for any sort of Thai/slightly spicy food is the Gewurtztraminer from Gundlach-Bundschu in Sonoma.