Hi guys!! Time to introduce you to a new fabulous contributor here! Leia from Eat It & Say Yum. She makes the most incredible recipes!
Last month I shared a post (Brownie Pudding!!) from my years in college here on Life With The Crust Cut Off, and today I’m sharing another recipe from that same time period. Ready for a trip back in time?…
During my college years I worked at a place called New York Burrito.
It’s kind of like the Subway for burritos.
You choose your flavor of tortilla, then choice of rice and beans, choice of meat, and then all the toppings.
One of my favorite burritos from there, and one that is easy to replicate is this Teriyaki Chicken Burrito.
I made these for my family when I would go home for a visit, and they all got hooked as well.
The real secret to make these taste like the ‘real deal’ is the teriyaki sauce.
You have to use Kikkoman Teriyaki Sauce. (It may say baste and glaze, but don’t use the marinade version.)
Sure you could make these with some other kind of sauce, but to be a real copy cat, this is the correct flavor.
Teriyaki Chicken Burritos
1 cup rice- cooked (measure before cooking)
1 can black beans- undrained
4 chicken breasts
1 cup grated cheese
1 tomato- diced and/ or salsa
1 cup shredded lettuce
1/2 red onion- diced
Kikkoman Teriyaki Sauce
sliced black olives
Any other of your favorite burrito toppings
1. Preheat oven to 400 degrees. Measure your rice and cook it according to package directions. Slice the chicken breasts in half by laying them on a cutting board and slicing the knife through horizontally. So they are thinner. Place them on a pan and season them with salt and pepper. Cook the chicken in the oven for 15-20 minutes, or until they are no longer pink in the middle. Turn them over about half-way through the cooking time.
2. While the rice and chicken are cooking, prepare the remaining ingredients. Grate the cheese, shred the lettuce, dice the tomato, etc. Open the can of black beans and pour the contents into a microwave safe bowl. Dice the chicken when it is done cooking. As soon as the chicken and rice are done heat the beans for 1-2 minutes. Then steam the tortillas in a damp towel in the microwave.
3. To prepare the burrito, lay the tortilla on your plate. Top with a scoop of rice, then beans, then chicken- right in the center of the burrito. Drizzle the teriyaki sauce over the chicken. Continue building the burrito by adding cheese, lettuce, tomato, sour cream, guacamole, etc.
4. Wrap the burrito by bringing in two opposite sides toward the center. Then rolling one end over the top and tucking in all the edges as you continue to roll toward the other end. A nicely steamed tortilla will stick together well. Optional- wrap the burrito in a sheet of foil, to help hold it together. Unwrap the foil as you eat the burrito.
Make sure you use a large tortilla because they turn out pretty big. I wrap the tortillas in a damp kitchen towel or paper towel and then microwave them for about 30-45 seconds so the tortillas are lightly steamed and are easy to wrap.
Thanks for reading! See ya next month. :)