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Bake-Off® Contest 43, 2008
Loveland, Ohio

Thai Chicken Burritos

Exotic Thai flavors come to a family-friendly tortilla wrap.

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  • prep time 45 min
  • total time 45 min
  • ingredients 14
  • servings 6
 

Ingredients

1/2
cup uncooked basmati rice, rinsed
1
cup water
1
cup Old El Paso® Thick 'n Chunky medium salsa
1/3
cup JIF® Extra Crunchy Peanut Butter
2
tablespoons teriyaki sauce
2
tablespoons water
1/4
cup packed light brown sugar
1
teaspoon chili powder
1/2
teaspoon ground ginger
1
lb boneless skinless chicken breasts, cut into bite-size pieces
2
teaspoons sesame oil
6
Old El Paso® flour tortillas for burritos (from 11-oz package)
6
tablespoons Old El Paso® Thick 'n Chunky medium salsa
6
tablespoons sour cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook rice in water as directed on package, omitting butter, if called for.
  • 2 Meanwhile, in small bowl, mix 1 cup salsa, the peanut butter, teriyaki sauce, water and brown sugar; set aside.
  • 3 In large resealable food-storage plastic bag, mix chili powder and ginger. Add chicken; seal bag and shake until chicken is evenly coated.
  • 4 In 10-inch 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 salsa mixture. Reduce heat to low. Cover; simmer 8 to 10 minutes. Stir in cooked rice; cook 2 to 3 minutes longer or until mixture is thoroughly heated.
  • 5 Meanwhile, heat tortillas as directed on package. Spoon 1/2 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 sour cream.
  • 1 Cook rice in water as directed on package, omitting butter, if called for.
  • 2 Meanwhile, in small bowl, mix 1 cup salsa, the peanut butter, teriyaki sauce, water and brown sugar; set aside.
  • 3 In large resealable food-storage plastic bag, mix chili powder and ginger. Add chicken; seal bag and shake until chicken is evenly coated.
  • 4 In 10-inch 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 salsa mixture. Reduce heat to low. Cover; simmer 8 to 10 minutes. Stir in cooked rice; cook 2 to 3 minutes longer or until mixture is thoroughly heated.
  • 5 Meanwhile, heat tortillas as directed on package. Spoon 1/2 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 sour cream.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Burrito
Calories
470
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
5g,
5%
Trans Fat
1g
1%
),
Cholesterol
55mg
55%;
Sodium
1250mg
1250%;
Total Carbohydrate
52g
52%
(Dietary Fiber
1g
1%
  Sugars
13g
13%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
10%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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