Thai Chicken Burrito
20 min
6 servings
360 calories
Ingredients
1⁄2 recipe prepared Thai Stir-Fry, about 3 cups, warmed
1 pkg Thai Stir-Fry Seasoning
1 can (14 oz/398 ml) coconut milk
1⁄2 cup natural peanut butter
1 tbsp soy sauce
1⁄2 lime, juiced
2 tbsp oil
1 lb (450 g) boneless, skinless chicken, cut into bite-sized pieces
2 cups each broccoli, bell peppers, and celery
chopped peanuts, optional
2 cups cooked brown rice or quinoa
2 cups baby spinach or mixed greens
6 large whole-wheat tortillas
Instructions
Preheat oven to 400º F. Line a Sheet Pan with a Sheet Pan Liner.
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.
Nutritional Information
Per serving: Calories 360, Fat 13 g (Saturated 5 g, Trans 0 g), Cholesterol 20 mg, Sodium 320 mg, Carbohydrate 44 g (Fiber 7 g, Sugars 4 g), Protein 19 g.
Tips
Customize the Thai Stir-Fry your way. Use almond, cashew or a nut-free butter.
Make it vegetarian: swap chicken for chickpeas when preparing the Thai Stir-Fry.
Perfectly Balance Your Plate
Serve with 1 cup mixed veggies.