Easy Teriyaki Chicken Burrito

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas add fiber, while corn tortillas are often less expensive.

teriyaki sauce

🥗Healthier: low-sodium teriyaki sauce

💰Cheaper: soy sauce with honey

Low-sodium options reduce salt intake, while soy sauce with honey mimics sweetness.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are more economical.

rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a protein-rich alternative, while brown rice is often cheaper.

In a saucepan over medium heat, combine water, vinegar, sugar, and salt, stirring until the sugar and salt are dissolved. Remove from heat and let it cool slightly. Place the cucumber slices in a jar and pour the pickling liquid over them. Let them pickle for at least 30 minutes.

In a mixing bowl, combine soy sauce, sake, mirin, and sugar. Set aside.

Heat the oil in a pan over medium-high heat. Add the chicken thighs and cook until golden brown, about 3-4 minutes per side. Remove the chicken from the pan.

Using the remaining fat in the pan, cook the grated ginger and minced garlic on low heat for 1 minute. Add the sauce mix to the pan and stir until sugar has fully dissolved, then place the chicken back into the pan with the liquid. Mix corn flour and water to create a slurry, then add it to the pan. Allow the sauce to thicken, then remove the chicken from the pan and slice into strips.

Heat flour tortillas in a pan for 20 seconds on each side. Lay the tortilla flat and add a layer of cooked rice, followed by furikake, thinly sliced purple cabbage, pickled cucumbers, sliced teriyaki chicken, and a little sauce, then top with mayonnaise. Roll the tortilla tightly into a burrito, folding in the sides as you go. Toast then serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens