Turning a Teriyaki Bowl into A Crazy Burrito, Yes It's Awesome!

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.

Start by preparing the ingredients: day old rice, chicken thighs marinated in teriyaki sauce, and raw broccoli.

Grill the chicken thighs over low temperature for about 45 minutes until cooked, being careful as they can catch fire.

Chop the grilled chicken into bite-sized pieces after deboning.

Heat a wok over medium-high heat and add olive oil and a small amount of toasted sesame oil.

Add chopped raw broccoli to the wok and stir-fry until cooked down.

Add soy sauce to the broccoli in the wok.

Add the day old rice to the wok and mix it with the broccoli, heating it up and absorbing flavors.

Add the chopped grilled chicken to the wok and mix everything together, reheating the chicken.

Prepare the burrito by heating a 12-inch flour tortilla in a 14-inch cast iron pan.

Make the sauce by combining teriyaki sauce, Sriracha, and hoisin sauce in a bowl, adjusting the thickness as needed.

Fill the tortilla with the chicken, rice, and broccoli mixture, and drizzle with the sauce.

Roll the tortilla into a burrito shape, ensuring it's tightly packed.

Return the burrito to the cast iron pan to grill on both sides until toasted and crispy.

Cut the burrito in half and prepare to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens