Thai Chicken Burrito

20 min

6 servings

Ingredients

  • 1⁄2 recipe prepared Thai Stir-Fry, about 3 cups, warmed
  • 1 pkg Thai Stir-Fry Seasoning
  • 1 can (14 oz/398 ml) coconut milk
  • 1⁄2 cup natural peanut butter
  • 1 tbsp soy sauce
  • 1⁄2 lime, juiced
  • 2 tbsp oil
  • 1 lb (450 g) boneless, skinless chicken, cut into bite-sized pieces
  • 2 cups each broccoli, bell peppers, and celery
  • chopped peanuts, optional
  • 2 cups cooked brown rice or quinoa
  • 2 cups baby spinach or mixed greens
  • 6 large whole-wheat tortillas

Preparation

  • Preheat oven to 400º F. Line a Sheet Pan with a Sheet Pan Liner.
  • In a large bowl, combine stir-fry with rice and spinach.
  • Divide mixture among tortillas; fold in sides and roll up. Place seam-side down on prepared pan.
  • Bake, flipping halfway through, until golden, 15 min.

Nutritional Information

Per serving: Calories 360, Fat 13 g (Saturated 5 g, 0 0 g), Cholesterol 20 mg, Sodium 320 mg, Carbohydrate 44 g (Fiber 7 g, Sugars 4 g), Protein 19 g.

Tips

Customize the Thai Stir-Fry your way. Use almond, cashew or a nut-free butter.

Make it vegetarian: swap chicken for chickpeas when preparing the Thai Stir-Fry.

Tips

Customize the Thai Stir-Fry your way. Use almond, cashew or a nut-free butter.

Make it vegetarian: swap chicken for chickpeas when preparing the Thai Stir-Fry.

Perfectly Balance Your Plate

Serve with 1 cup mixed veggies.