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.

Source: Better Homes and Gardens
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Pad Thai Chicken Burritos

Ingredients

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Directions

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

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  • 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.

  • 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.

  • 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.

Nutrition Facts (Pad Thai Chicken Burritos)

483 calories; 11 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 55 mg cholesterol; 1239 mg sodium. 323 mg potassium; 65 g carbohydrates; 4 g fiber; 9 g sugar; 21 g protein; 0 g trans fatty acid; 495 IU vitamin a; 26 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 187 mg calcium; 4 mg iron;

Coconut Curry Sauce

Ingredients

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Directions

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  • 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.

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Reviews (1)

4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
04/26/2016
Am in the midst of making this wonderful sounding recipe.  Unfortunately our small red peppers the last couple of weeks have been huge.  A description of "small" could have been assisted by "making approx. 1 cup, thinly sliced".  Rice noodles, I have 3 sizes in my cupboard. Vermicelli/angel hair size, spaghettini size and linguine flat.  I will guess it is not the linguine sized but it would have been nice specified? Green cabbage is not really an issue except that with the previously unspecified ingredients I sort of wonder...  savoy? napa? these are more traditional to Asian style cuisine. As well as more traditional, Napa would be lighter in a tight roll up of the burrito...  but again, too light?  regular green cabbage would hold up to freezing?  A little more advise please?