Pad Thai Chicken Burritos

If you want a chicken burrito recipe you can make ahead, this one inspired by a traditional pad thai recipe is the best. These chicken burritos will keep in the freezer for up to a month, making them a great option for busy weeknights.

Pad Thai Chicken Burritos
Photo: Karla Conrad
Prep Time:
15 mins
Cook Time:
15 mins
Freeze Time:
0 mins
Stand Time:
0 mins
Bake Time:
20 mins
Total Time:
30 mins
Servings:
6
Yield:
12 burritos

Ingredients

  • 3 tablespoon packed brown sugar

  • 2 tablespoon fish sauce

  • 2 tablespoon warm water

  • 1 tablespoon tamarind concentrate

  • 1 teaspoon Asian chili sauce (Sriracha sauce)

  • 1 tablespoon peanut oil or vegetable oil

  • 1 cup fresh bean sprouts

  • 1 small red sweet pepper, seeded and thinly sliced

  • 1 pound skinless, boneless chicken breast halves, sliced

  • 6 cloves garlic, minced

  • 1 ½ cup cooked rice noodles, chilled

  • 1 ½ cup shredded green cabbage

  • ¼ cup snipped fresh cilantro or basil

  • 12 8 inch flour tortillas

  • ¼ cup finely chopped peanuts (optional)

  • 1 recipe Coconut Curry Sauce (optional)

  • Finely chopped green onions (optional)

Coconut Curry Sauce

  • 1 14 ounce can unsweetened coconut milk

  • 3 tablespoon red curry paste

  • Dash kosher salt

Directions

  1. For sauce, in a small bowl combine brown sugar, fish sauce, the water, tamarind concentrate, and chili sauce; set aside.

  2. In a large skillet heat oil over medium-high heat. Add bean sprouts and sweet pepper; cook and stir for 3 minutes. Add chicken; cook and stir about 5 minutes or until no longer pink. Push from center of skillet. Add garlic; cook and stir for 30 seconds. Add sauce; cook and stir for 2 minutes. Add noodles, cabbage, and cilantro. Cook and stir about 1 minute more or until noodles are heated through and coated with sauce. Transfer mixture to a large bowl.

  3. Spoon 1/3 cup of the noodle mixture onto each tortilla. If desired, sprinkle with peanuts. Fold bottom edge of each tortilla over filling. Fold in opposite sides; roll up tortilla. Wrap each burrito in foil; freeze for up to 1 month.

  4. To serve, thaw in the refrigerator overnight. Preheat oven to 350°F. Place foil-wrapped burritos on a baking sheet. Bake about 20 minutes or until heated through. If desired, serve with Coconut Curry Sauce and sprinkle with green onions.

Coconut Curry Sauce

  1. In a large skillet combine coconut milk, curry paste, and salt. Bring just to boiling over high heat; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened. Makes about 1 3/4 cups.

Nutrition Facts (per serving)

483 Calories
11g Fat
65g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 483
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 55mg 18%
Sodium 1239mg 54%
Total Carbohydrate 65g 24%
Total Sugars 9g
Protein 21g
Vitamin C 26.2mg 131%
Calcium 187mg 14%
Iron 3.6mg 20%
Potassium 323mg 7%
Folate, total 32.3mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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