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    In the Kitch » Recipes » Main Course

    Updated: Jun 11, 2024 · Published: Jan 24, 2022 by Joss Dyckson · This post may contain affiliate links ·

    Kimchi Burritos

    Jump to Recipe

    These kimchi burritos are filled with sautéed and fresh veggies, chicken tenders, cheese, beans, rice and of course–kimchi! With both high-protein and high-carb ingredients like the black beans, chicken and rice, this dish will fill you up and keep you satisfied for a long time.

    Kimchi burritos on wooden circular serving plate with a bowl of red sauce.

    A quick sauté of the ingredients, piling them up in tortillas and wrapping them in foil to heat through makes for an easy and delicious meal for the whole family.

    Burritos are often made with ground beef, like in my creamy burrito casserole but I use chicken tenders in this recipe to switch it up. The combination of kimchi and chicken is delicious and I often put the two together, just like in my kimchi chicken rice bowl and kimchi chicken thighs. You can check out more kimchi recipes here.

    Jump to:
    • Kimchi Burrito Ingredients
    • How to Make it
    • How to Freeze Burritos
    • How to Reheat Frozen Burritos
    • Serving Suggestions
    • Recipe FAQs
    • More Kimchi Recipes to Try
    • 📋Recipe

    Kimchi Burrito Ingredients

    Kimchi burrito ingredients prepped and labeled.
    • chicken tenders - Chicken tenders are a specific part of the chicken, taken from underneath the breast. They are sometimes called chicken tenderloins.
    • Mexican seasoning - Or taco seasoning spices.
    • bell peppers - A mix of bell pepper colors is good.
    • red onion - You can substitute with white onion or yellow onion if desired.
    • soft flour tortillas - They should be large, around 10”.
    • rice - Either white or brown cooked rice.
    • black beans - Canned beans should be drained and rinsed well.
    • shredded lettuce - I use iceberg but you can also use romaine.
    • kimchi - Drain it well and chop it into smaller pieces.
    • Monterey Jack cheese - Can also use cheddar cheese but I love the melty texture and mild flavor of Monterey Jack.
    • toppings - Such as hot sauce and/or salsa, sour cream and fresh cilantro.

    *Check recipe card for ingredient amounts.

    How to Make it

    Prepare the Filling

    Raw chicken tenders in a bowl with Mexican spices.

    Step #1. In a bowl, toss the raw chicken tenders with the Mexican seasoning and some salt. Heat the oil in a skillet over medium-high heat.

    Slice peppers, onions and chicken strips in a frying pan.

    Step #2. Add the chicken tenders to the pan and fry until golden and cooked through to 165°F. Remove from pan and reserve. Add the peppers and onions to the same pan and stir fry for 2-3 minutes, until tender-crisp. Reserve.

    How to Fold the Burrito

    Kimchi burrito filling on tortilla, prepped ingredients in the background.

    Step #3. Preheat oven to 350°F. In the center of a flour tortilla, add about ¼ to ⅓ cup rice. Top the rice with some of the chicken, peppers, onions, black beans, lettuce and kimchi. Top with ⅓ cup shredded cheese.

    Tortilla with burrito ingredients.

    Step #4. Fold the sides of the tortilla over the filling.

    Tortilla with burrito ingredients being wrapped up.

    Step #5. Fold the bottom of the tortilla over the filling.

    Wrapped up uncooked burrito on wooden background.

    Step #6. Roll the kimchi burrito up tightly.

    Baking Instructions

    Uncooked burrito on piece of foil.

    Step #7. Wrap the burrito in a 12” square piece of foil. Repeat with remaining tortillas. Arrange the foil-wrapped burritos on a baking sheet. Bake in the preheated oven until heated through, about 15 minutes.

    Kimchi burritos sliced and stacked on serving tray.

    Step #8. Serve. Slice the kimchi burritos in half and serve!

    How to Freeze Burritos

    To freeze a kimchi burrito:

    • First, cool the fillings before tightly wrapping them in the tortillas to avoid a soggy mess.
    • Do not include certain fresh ingredients like lettuce because they do not freeze well.
    • Tightly wrap the burritos in parchment paper to avoid freezer burn and conveniently reheat them later.
    • Put them in a freezer bag, and write the date on it.
    • You can freeze burritos for up to 3 months.

    How to Reheat Frozen Burritos

    • To reheat the burritos in oven: keep them wrapped in the parchment or foil, place them on a sheet pan and heat them in the oven at 350°F for about 45 minutes or until warmed through. If you like a crispy outside, remove the parchment and bake for another 5 to 10 minutes. (To cook them quicker, you can thaw them in the fridge overnight and then bake.)
    • In a pan: To pan fry, simply thaw the burritos in the fridge overnight and fry them for a few minutes per side over medium heat. This will also result in a crispier kimchi burrito.
    • Microwave: Although you can, I don’t recommend reheating them in the microwave, because your kimchi burrito might become soggy.

    Serving Suggestions

    • The simplest side for the kimchi burrito is tortilla chips with dip; it is a classic side dish, it has good crunch, and you can enjoy any kind of dip with it.
    • If you wish to enjoy a lighter and healthier side, there are various salads that would pair well with this recipe like coleslaw and chopped salad.
    • Mexican side dishes like street corn, black bean soup or a Mexican soup are also great.
    • Asian side dishes, since this is a fusion dish, would also work: Korean style coleslaw, edamame beans, stir-fried bok choy, cucumber salad, etc.
    • Toppings and condiments like sour cream, guacamole and salsa can add a lot of flavor to your burritos.

    Recipe FAQs

    How long do leftover burritos last in the fridge?

    Cover the leftovers well and store them in the fridge for up to 3 to 4 days.

    Where did burritos originate and who invented them?

    One theory is that burritos were invented by Juan Méndez, a street vendor in Chihuahua, Mexico during the 1910s. He wrapped his food in a flour tortilla to keep it warm and for easier transport on his donkey.

    Why is it called a burrito?

    The word ‘burrito’ translates to ‘little donkey’ in Spanish. This may seem like a confusing name for the dish, but if the Méndez theory is correct, the burrito did find its beginnings on the back of a donkey. The rolled tortilla holds a large amount of filling, much like a donkey could inside the packs on its back.

    Kimchi burritos sliced and stacked on serving tray with toothpick.

    More Kimchi Recipes to Try

    • Kimchi potato salad with chives in white bowl.
      Kimchi Potato Salad
    • Kimchi quesadillas on serving tray.
      Kimchi Quesadillas
    • Kimchi fries with cheese in baking dish.
      Kimchi Fries
    • Sliced kimchi pizza on round serving board.
      Kimchi Pizza

    If you tried this 🌯 Kimchi Burrito Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Kimchi burritos cut open and stacked with toothpick.

    Kimchi Burritos

    Joss Dyckson
    These kimchi burritos are filled with sautéed and fresh veggies, chicken tenders, cheese, beans, rice and of course–kimchi!
    5 from 2 votes
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    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine Korean, Mexican
    Servings 6 burritos
    Calories 613 kcal

    Ingredients
     
     

    For the Stir Fry

    • 1 pounds chicken tenders - sliced
    • 1 tablespoon Mexican seasoning - or taco seasoning
    • 1 tablespoon canola oil
    • ½ red bell pepper - thinly sliced
    • ½ green bell pepper - thinly sliced
    • ½ cup red onion - thinly sliced
    • Salt

    For the Burritos

    • 6 large soft flour tortillas - 10”
    • 2 cups rice - cooked
    • 1 cup black beans - drained and rinsed
    • 1 cup lettuce - shredded
    • 1 cup kimchi - drained and chopped
    • 2 cups Monterey Jack cheese - shredded

    To Serve (Optional)

    • hot sauce and/or salsa
    • sour cream
    • fresh cilantro - chopped

    Instructions
     

    For the Stir Fry

    • In a bowl, toss the raw chicken tenders with the Mexican seasoning and some salt. Heat the oil in a skillet over medium-high heat.
    • Add the chicken tenders to the pan and fry until golden and cooked through to 165°F. Remove from pan and reserve.
    • Add the peppers and onions to the same pan and stir fry for 2-3 minutes, until tender-crisp. Reserve.

    For the Burritos

    • Preheat oven to 350°F. In the center of a flour tortilla, add about ¼ to ⅓ cup rice. Top the rice with some of the chicken, peppers and onions.
    • Next, add some black beans, lettuce and kimchi. Top with ⅓ cup shredded cheese.
    • Fold the sides over and then tightly roll up the burrito.
    • Wrap the burrito in a 12” square piece of foil. Repeat with remaining tortillas.
    • Arrange the foil-wrapped burritos on a baking sheet. Bake in the preheated oven until heated through, about 15 minutes.
    • Serve with the hot sauce, sour cream and cilantro.

    Notes

    • Folding the burrito: Check out the post for how to fold the burrito up.
    • Fridge storage: Cover the leftovers well and store them in the fridge for up to 3 to 4 days.
    • To freeze a kimchi burrito:
      • First, cool the fillings before tightly wrapping them in the tortillas to avoid a soggy mess.
      • Do not include certain fresh ingredients like lettuce because they do not freeze well.
      • Tightly wrap the burritos in parchment paper to avoid freezer burn and conveniently reheat them later.
      • Put them in a freezer bag, and write the date on it.
      • You can freeze burritos for up to 3 months.
    • Reheating instructions for Frozen Burritos:
      • To reheat the burritos: keep them wrapped in the parchment or foil, place them on a sheet pan and heat them in the oven at 350°F for about 45 minutes or until warmed through. If you like a crispy outside, remove the parchment and bake for another 5 to 10 minutes. (To cook them quicker, you can thaw them in the fridge overnight and then bake.)
      • To pan fry, simply thaw the burritos in the fridge overnight and fry them for a few minutes per side over medium heat. This will also result in a crispier burrito.
      • Although you can, I don’t recommend reheating them in the microwave, because your kimchi burrito might become soggy.

    Nutrition

    Calories: 613kcalCarbohydrates: 75gProtein: 35gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 82mgSodium: 535mgPotassium: 603mgFiber: 5gSugar: 3gVitamin A: 761IUVitamin C: 23mgCalcium: 348mgIron: 3mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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