Spicy teriyaki chicken burrito
570 cals, 43p, 55c, 18f (per meal)
1 cup (185g)
2 cup(s) (474mL)
8 tortilla (approx 10" dia) (576g)
1/2 cup, sliced (40g)
2 tbsp (30g)
3/4 cup (210g)
2 tsp (4g)
1 tbsp (15mL)
4 tbsp (60mL)
3 lbs (1361g)
1
Cook the rice in the water according to package instructions. Fluff with a fork and set aside.
2
Place chicken thighs in a bowl and toss with teriyaki sauce, sesame oil, and crushed red pepper to taste until evenly coated.
3
Heat a skillet over medium-high heat. Add the chicken thighs and cook for 5-6 minutes per side, until fully cooked through. Transfer to a cutting board, and once cool enough to handle, slice into strips.
4
Stir Greek yogurt and sriracha into the rice until well combined. Season with salt to taste.
5
Place a portion of chicken and rice in the center of each tortilla. Sprinkle green onions on top and wrap tightly.
6
Meal Prep Tip: This recipe is freezer-friendly. If making in bulk, wrap each burrito in foil and store in the freezer. To reheat, remove the burrito from the foil and wrap in a paper towel. Microwave for 2-4 minutes, flipping halfway through. For a crisper tortilla, once the burrito has been reheated, bake at 375°F (190°C) for 6-10 minutes or pan fry over medium heat until toasted and crisp, 1-2 minutes per side.