Baked Chicken Teriyaki Burritos
A gorgeous sweet and sticky take on the classic Mexican snack
- 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 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.