Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 22, 2019 Print Share Share Tweet Pin Email 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 Jump to Nutrition Facts 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 For sauce, in a small bowl combine brown sugar, fish sauce, the water, tamarind concentrate, and chili sauce; set aside. 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. Coconut Curry Sauce 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. Print Nutrition Facts (per serving) 483 Calories 11g Fat 65g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.