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Baked chicken teriyaki burritos

Ingredients for 4 portions

Per portion: 2740 kJ / 654 kcal

  • 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


Preparation time: 1h

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.