Oriental Chicken Burrito Recipes

CHICKEN BURRITOS

Steps:

• Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

KOREAN FUSION CHICKEN BURRITO

Steps:

• Preheat oven to 360 degrees F (182 degrees C).
• Stir garlic, chile paste, soy sauce, sugar, and sesame oil together in a bowl until the sugar dissolves into the liquid; add chicken and stir to coat.
• Wrap tortillas in aluminum foil and bake in preheated oven until hot and soft, about 10 minutes.
• While the tortillas warm, heat vegetable oil in a skillet. Cook and stir chicken in skillet until hot and the sauce has thickened, about 10 minutes.
• Spread 1/2 teaspoon butter over one side of each warm tortilla. Divide chicken between the tortillas. Top chicken with equal portions of the cilantro, kimchi, Cheddar cheese, and salsa.
• Fold opposing ends of each tortilla toward one another to partially cover the filling. Pull one remaining edge over the filling and then roll so the tortilla surrounds the filling completely.

ORANGE CHICKEN BURRITO

Steps:

• For the orange sauce: Combine the vinegar, garlic, ginger, sugar, salt, chiles and oranges in a medium saucepan. Bring to a simmer, then reduce by half, 15 to 20 minutes. Strain, then add back to the saucepan.
• Meanwhile, add 2 ounces warm water to the cornstarch in a mixing bowl and combine to make a slurry. Whisk the slurry into the sauce. Bring to a boil to thicken the sauce. Turn off the heat and set aside.
• For the chicken: Add the oil to heavy-bottomed pot or Dutch oven, then place over medium heat. Clip a deep-frying thermometer to the side of the pot and bring the temperature of the oil up to 375 degrees F.
• Combine the cornstarch, rice flour and 1 cup water in a bowl and whisk to form a batter. Add the chicken to the batter, then scoop half out using a spider or slotted spoon and add the chicken to the oil. Fry until crispy, 5 to 7 minutes. Remove the chicken to a bowl and add a few spoonfuls of orange sauce (you can add more to taste but start out conservatively). Toss to coat. Fry and sauce the remaining chicken in the same manner and set aside.
• For the rice: Preheat the oven to 325 degrees F.
• Bring 1 1/2 cups water up to a boil in a teakettle or saucepan. Place the rice in a strainer and run under cold water until the water runs clear, about 45 seconds. Set aside.
• Melt 1 tablespoon butter in a medium ovenproof saucepan over low heat. Add the rinsed rice and salt and stir to coat. When the water has come to a boil, carefully pour it over the rice and bring to a simmer, stirring constantly. Cover the saucepan and transfer to the oven for 20 minutes. Remove the rice from the oven and allow to cool.
• Melt the remaining stick of butter in a large cast-iron pan until foamy, then add the rice to brown on one side, about 5 minutes. Add a few shakes of sesame oil and soy sauce, then half of the sugar snap peas, half of the carrots and half of the cabbage. Whisk the eggs in a bowl, then scramble into the rice. Continue cooking until well-combined and slightly crispy. Combine the remaining vegetables into a slaw in a bowl and keep cool.
• To serve: Warm the tortillas in the oven or on the stovetop until pliable. Spread a generous amount of mayonnaise on each tortilla, then add some fried rice, a handful of slaw and some crispy chicken. Drizzle with extra orange sauce. Roll and serve.

TOO EASY ORIENTAL CHICKEN

Steps:

• Marinate chicken thighs in the dark soy sauce for at least 1 hour.
• Heat oil in a large frying pan over medium heat. Add in garlic and ginger. Saute long enough to allow the ginger and garlic to release their aroma.
• Add in the chicken and saute until golden brown.
• Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
• Stir well.
• Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to thicken the sauce.
• Serve and enjoy.

FIESTA CHICKEN BURRITOS

Steps:

• Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
• Preheat oven to 350 degrees F (180 degrees C).
• Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
• Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.

ORIENTAL CHICKEN BURRITO

Steps:

• Cut the chicken into small slices or chunks. Put in a bowl sprinkled generously with five spice and set aside.
• Put a tbsp of oil in a wok or frying pan on a low heat and soften the vegetables until the onion goes translucent. Set aside and add a little more oil, turn the heat up a little then add the chicken, turning occasionally to cook evenly.
• Once the chicken is sealed and browning, drizzle with about a tbsp of the soy and 2 tbsp sweet chilli sauce, allow to simmer. Add the vegetables to the chicken and sauce, leaving to simmer which will reduce the sauce down nicely.
• Cook the rice as per the packaging, about 10-12 minutes but try to remove when its only just done, slightly al dente. Drain well and drizzle two tbsp Soy Sauce over. Allow to cool before combining the rice and saucy chicken together.
• Warm the tortillas and assemble. Eat immediately!! Yum

CHINESE BURRITO

Steps:

• Cook chicken in oil until done. Add Asian vegetables and heat through. Heat tortillas in oven until warm. Assemble each tortilla with 1/2 cup chicken and vegetables and rice. Add soy sauce to taste. Serve.