Thai Chicken Burrito

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

Preparation

1. Preheat oven to 400º F. Line a Sheet Pan with a Sheet Pan Liner.
2. In a large bowl, combine stir-fry with rice and spinach.
3. Divide mixture among tortillas; fold in sides and roll up. Place seam-side down on prepared pan.
4. Bake, flipping halfway through, until golden, 15 min.