Baked chicken teriyaki burritos

Teriyaki chicken salad 322 of 534 Marinated chicken thighs baked with cashews and peppers

Kikkoman Sauces 397

Category 390

Ingredient 291

Videos 67

World Cuisines 127

Specials 392

Winter Autumn Summer Main courses Poultry Rice Teriyaki BBQ-Sauce with Honey Mexican Snacks

Preparation time: 1h

Calorific value (per portion): 2740 kJ / 655 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

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.