Nice Thai Burritos
Experience a bold fusion of flavors with these mouthwatering Nice Thai Burritos—perfect for lunch, dinner, or meal prep! Combining the convenience of a burrito with the vibrant ingredients of Thai cuisine, this recipe wraps tender, savory chicken, fragrant jasmine rice, and crisp vegetables like carrots, red bell peppers, and cucumbers into soft flour tortillas. The highlight of this dish is the creamy homemade peanut sauce, crafted with rich coconut milk, zesty lime juice, and a hint of heat from Sriracha, creating the perfect balance of sweet, savory, and spicy. Ready in just 40 minutes, these Thai-inspired burritos are ideal for busy weeknights and are easily customized to suit your spice level. Garnish with fresh cilantro and serve with extra sauce for an irresistible, hands-on dining experience!
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Recipe Information
Ingredients
- 4 Large flour tortillas
- 500 grams Chicken breast, thinly sliced
- 2 cups Cooked jasmine rice
- 1 large Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 small Cucumber, julienned
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Peanut butter
- 0.5 cup Coconut milk
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 1 teaspoon Sriracha or Thai chili sauce
- 2 cloves Garlic, finely minced
- 1 tablespoon Cooking oil
Instructions
In a small saucepan, make the peanut sauce by combining peanut butter, coconut milk, soy sauce, lime juice, brown sugar, Sriracha, and minced garlic. Heat over medium-low, stirring frequently, until smooth and well combined, about 3-5 minutes. Set aside.
Heat cooking oil in a large skillet over medium heat. Add the thinly sliced chicken breast and cook until fully cooked and lightly browned, about 6-8 minutes. Remove from heat.
Warm the flour tortillas in a dry skillet for 30 seconds on each side or in the microwave for 10-15 seconds to make them pliable.
Lay a tortilla flat on a clean surface. Spread a spoonful of peanut sauce in the center, leaving room at the edges for folding.
Add a portion of jasmine rice, followed by cooked chicken, julienned carrot, red bell pepper, cucumber, and a sprinkle of fresh cilantro.
Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a burrito. Repeat with the remaining tortillas and fillings.
Serve the Thai burritos warm, with extra peanut sauce on the side for dipping.
Nutrition Facts
Calories |
3450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4652 mg | 202% | |
| Total Carbohydrate | 376.0 g | 137% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 51.3 g | ||
| Protein | 227.8 g | 456% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 562 mg | 43% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3916 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
