Thai Chicken Burrito
Make it a perfectly balanced plate: Serve with 1 cup mixed veggies.
Ingredients
Makes: 6 servings
- 1/2 recipe prepared Thai Peanut Stir-Fry, about 3 cups, warmed
- 2 C (500 ml) cooked brown rice or quinoa
- 2 C (500 ml) baby spinach or mixed greens
- 6 large whole-wheat tortillas
Preparation
- Preheat oven to 400º F. Line a Sheet Pan with a Bake & Roll.
- 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.
Tip
Tip: Customize the Thai Peanut Stir-Fry your way. Use almond, cashew or a nut-free butter.
Make it vegetarian: swap chicken for chickpeas when preparing the Thai Peanut Stir-Fry.
| Nutritional Serving Size | Per serving: |
| Calories | 360 |
| Fat | 13 g |
| Saturated Fat | 5 g |
| Transfat | 0 g |
| Cholesterol | 20 mg |
| Sodium | 320 mg |
| Carbohydrates | 44 g |
| Fibre | 7 g |
| Sugar | 4 g |
| Protein | 19 g |
Bake & Roll
$21.00
$21.00
Sheet Pan
$25.00
$25.00
Huevos Rancheros Seasoning (Pack of 3)
$10.00
$10.00
Wok & Glass Lid
$139.95
$139.95
Thai Peanut Stir-fry Seasoning (3)
$10.00
$10.00