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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 331.1
  • Total Fat: 10.2 g
  • Cholesterol: 6.9 mg
  • Sodium: 925.6 mg
  • Total Carbs: 49.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 10.1 g

View full nutritional breakdown of Thai Chicken Burritos calories by ingredient
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Thai Chicken Burritos

Submitted by: GPHIGIRL

Introduction

from Pillsbury website from Pillsbury website
Number of 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 reduced fat 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

Directions

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.

Number of Servings: 6

Recipe submitted by SparkPeople user GPHIGIRL.






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