You are here: Home » Recipes » Spicy Asian Chicken Burritos Spicy Asian Chicken Burritos Yield servings PrintEmail Ingredients Spicy Asian Chicken Burritos:1 88 ounces envelope Kung Pow Chicken Seasoning mix2 tablespoons brown sugar2 tablespoons soy sauce1/4 cup orange juice1 tablespoon chili oil1 1/2 pounds boneless, skinless chicken breast diced into 1/4 inch pieces6 green onions, sliced1/2 cup dry roasted, unsalted peanuts1 can water chestnuts, drained and roughly chopped2 ribs celery, sliced6 large rice paper wraps1/2 English cucumber, thinly sliced1 cup loosely packed cilantro leaves2 cups cabbage shredded angel hair style (purple and green looks pretty)2 cups shredded carrots Coconut Peanut Sauce (see ingredients below)Coconut Peanut Sauce:1/4 cup brown sugar, firmly packed1/4 cup cider vinegar1/4 teaspoon red pepper1/2 cup creamy peanut butter1 cup coconut milk Instructions In a small bowl combine seasoning packet, sugar, soy sauce, and juice together. Mix well and set aside. Heat chili oil in a large non-stick skillet or wok over medium-high heat. Add chicken and onion and stir fry for 5-7 minutes or until chicken is cooked. Add peanuts, water chestnuts, celery and contents of seasoning bowl. Stir well and cook for 1 minute or until sauce thickens. Set aside. Soak rice paper wraps one at a time in warm water for 30 seconds each. Lay wrap on a clean kitchen towel to absorb excess water. Top each wrap with equal amounts of cucumber, cilantro, cabbage, carrots, and chicken stir fry in that order. Drizzle each with 2 T. coconut peanut sauce and fold wrap tightly burrito-style. Garnish with cilantro sprigs and colorful Asian chilis. Serve with additional coconut peanut sauce for dipping. Makes 6 servings. Coconut Peanut Sauce: In a small mixing bowl, dissolve sugar into the vinegar. Add red pepper, peanut butter, and coconut milk. Microwave on high for one minute. Whisk until smooth.