Coconut Lime Chicken Burritos with Spicy Sriracha Peanut Sauce

You can never have too many main course recipes, so give Coconut Lime Chicken Burritos with Spicy Sriracha Peanut Sauce a try. One portion of this dish contains roughly 34g of protein, 35g of fat, and a total of 532 calories. For $3.79 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of whole wheat flour, salt, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. Plenty of people really liked this Mexican dish. It is brought to you by The Cookie Rookie. 366 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 55 minutes. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is super. Chicken With Coconut-lime Peanut Sauce, Chicken with Coconut-Lime Peanut Sauce, and Spicy Shrimp Tacos with Creamy Sriracha Sauce & Cilantro Lime Slaw are very similar to this recipe.

Servings: 4

Preparation duration: 40 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For Sauce:Mix all of the sauce ingredients together in medium sized bowl and whisk until smooth. Add more or less water depending on desired consistency. Set aside.For Burritos:Mix lime juice, olive oil, coconut milk, garlic, ginger, salt, and pepper in a medium sized bowl and whisk until well combined.Pour mixture into two gallon sized ziplock bags and add chicken. Allow chicken to marinate in mixture for at least 30 minutes refrigerated.While chicken in marinating, prepare rice according to package directions (I boiled bag in water on the stovetop for 10 minutes). Once prepared, mix cilantro and parsley into rice and set aside.Once chicken has marinated, take out of mixture (you can discard the mixture) and grill for about 5-6 minutes on each side, or until cooked through. Since it was rainy outside, I grilled mine on a foreman grill.Slice chicken and set aside.To construct your burritos, place of the rice on a tortilla and top with of the sliced chicken. Top with a generous helping of the sriracha peanut sauce. Roll tortilla into burrito form and grill on the foreman for 3-4 more minutes until crispy and golden.Repeat with other 3 tortillasDip into sauce if desired.Enjoy!

 

Step by step:

Add more or less water depending on desired consistency. Set aside.For Burritos

1. Mix lime juice, olive oil, coconut milk, garlic, ginger, salt, and pepper in a medium sized bowl and whisk until well combined.

2. Pour mixture into two gallon sized ziplock bags and add chicken. Allow chicken to marinate in mixture for at least 30 minutes refrigerated.While chicken in marinating, prepare rice according to package directions (I boiled bag in water on the stovetop for 10 minutes). Once prepared, mix cilantro and parsley into rice and set aside.Once chicken has marinated, take out of mixture (you can discard the mixture) and grill for about 5-6 minutes on each side, or until cooked through. Since it was rainy outside, I grilled mine on a foreman grill.Slice chicken and set aside.To construct your burritos, place of the rice on a tortilla and top with of the sliced chicken. Top with a generous helping of the sriracha peanut sauce.

3. Roll tortilla into burrito form and grill on the foreman for 3-4 more minutes until crispy and golden.Repeat with other 3 tortillas

4. Dip into sauce if desired.Enjoy!

For Sauce

1. Mix all of the sauce ingredients together in medium sized bowl and whisk until smooth.

Nutrition Information:

covered percent of daily need