Spicy Asian Chicken Burritos

  • Yield: servings


Spicy Asian Chicken Burritos:
1 88ounces envelope Kung Pow Chicken Seasoning mix
2tablespoons brown sugar
2tablespoons soy sauce
1/4cup orange juice
1tablespoon chili oil
1 1/2pounds boneless, skinless chicken breast diced into 1/4 inch pieces
6 green onions, sliced
1/2cup dry roasted, unsalted peanuts
1can water chestnuts, drained and roughly chopped
2 ribs celery, sliced
6large rice paper wraps
1/2 English cucumber, thinly sliced
1cup loosely packed cilantro leaves
2cups cabbage shredded angel hair style (purple and green looks pretty)
2cups shredded carrots
Coconut Peanut Sauce (see ingredients below)
Coconut Peanut Sauce:
1/4cup brown sugar, firmly packed
1/4cup cider vinegar
1/4teaspoon red pepper
1/2cup creamy peanut butter
1cup coconut milk


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.