Baked Chicken Teriyaki Burritos
A sweet and sticky baked tortilla recipe based on the classic Mexican snack with a spicy chicken, bean and rice filling. This easy dish is sure to be a family favourite.
- Preparation Time20 mins
- Cooking Time40 mins
Nutrition per serving
- Energy655 Kcals
- Saturated Fat8.5g
- 1 tbsp oil
- 1 onion, diced
- 600g skinless and boneless chicken thigh fillets, cut into bite sized pieces
- 2 cloves garlic, crushed
- 100ml Kikkoman Teriyaki Sauce with Roasted Garlic
- 1 tsp chilli sauce
- 400g can black or kidney beans, drained and rinsed
- 200g cooked rice
- Small bunch coriander, roughly chopped
- 4 large tortilla wraps
- 100g Cheddar cheese, grated
Heat the oven to 200°C/180°C fan/gas mark 6.
Heat the oil in a frying pan and cook the onion over a medium heat for 4 – 5 minutes, until starting to soften. Stir in the chicken and cook for another 8 - 10 minutes until the chicken is browned. Stir in the garlic and cook for another minute, then add the Teriyaki Sauce with Roasted Garlic, chilli sauce, beans and rice. Cook for another few minutes until everything is hot, then stir in most of the coriander.
Divide the mix between the 4 tortillas, then roll up each tortilla and fold down the ends to seal the mixture inside. Place in a baking dish and cover with the grated cheese. Place in the oven and bake for 15 – 20 minutes, until the cheese is melted and golden. Scatter with the remaining coriander to serve.