Kimchi Burritos
These kimchi burritos are filled with sautéed and fresh veggies, chicken tenders, cheese, beans, rice and of course–kimchi!
Servings: 6 burritos
Calories: 613kcal
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: 613kcal | Carbohydrates: 75g | Protein: 35g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 535mg | Potassium: 603mg | Fiber: 5g | Sugar: 3g | Vitamin A: 761IU | Vitamin C: 23mg | Calcium: 348mg | Iron: 3mg
