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Kimchi Burritos
These kimchi burritos are filled with sautéed and fresh veggies, chicken tenders, cheese, beans, rice and of course–kimchi!
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
Author:
Joss Dyckson
Ingredients
For the Stir Fry:
1
lb.
chicken tenders
sliced
1
tablespoon
Mexican 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
US Customary
-
Metric
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.
Nutrition
Calories:
613
kcal
|
Carbohydrates:
75
g
|
Protein:
35
g
|
Fat:
18
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
82
mg
|
Sodium:
535
mg
|
Potassium:
603
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
761
IU
|
Vitamin C:
23
mg
|
Calcium:
348
mg
|
Iron:
3
mg