Thai Chicken Burritos
A tasty, healthy mash-up of Thai and Mexican flavors. The perfect, quick and portable lunch or dinner!
Servings: 4 people
Calories: 736kcal
Ingredients
For the peanut butter chicken breasts:
- ½ cup creamy peanut butter
- 5 tablespoons seasoned rice vinegar
- 4 teaspoons chili garlic sauce
- 1 teaspoon honey
- 2 large grilled chicken breasts sliced
For the rest of the burritos:
- 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
Instructions
- 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!
Notes
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.
Nutrition
Calories: 736kcal | Carbohydrates: 82g | Protein: 49g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1233mg | Potassium: 1345mg | Fiber: 16g | Sugar: 13g | Vitamin A: 6538IU | Vitamin C: 55mg | Calcium: 156mg | Iron: 6mg