Baked Chicken Teriyaki Burritos

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.

  • Serves4
  • Preparation Time20 mins
  • Cooking Time40 mins

Nutrition per serving

  • Energy655 Kcals
  • Protein50g
  • Carbohydrates67.9g
  • Sugars14.4g
  • Fat19.9g
  • Saturated Fat8.5g
  • Salt3.5g


  • 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 BBQ-Sauce with Honey
  • 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 BBQ-Sauce with Honey, 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.