Thai Chicken Burritos - Pillsbury Finalist

Thai Chicken Burritos - Pillsbury Finalist


1/2 cup uncooked basmati rice, rinsed
1 cup water
1 cup Old El Paso Thick 'n Chunky medium salsa
1/3 cup JIF Extra Crunchy Peanut Butter
2 tablespoons teriyaki sauce
2 tablespoons water
1/4 cup packed Domino or C&H Light Brown Sugar
1 teaspoon chili powder
1/2 teaspoon ground ginger
1 lb boneless skinless chicken breasts, cut into bite-size pieces
2 teaspoons sesame oil
6 Old El Paso flour tortillas for burritos (from 11.5-oz package)
6 tablespoons Old El Paso Thick 'n Chunky medium salsa
6 tablespoons sour cream


1. Cook rice in water as directed on package, omitting butter, if called for.

2. Meanwhile, in small bowl, mix 1 cup salsa, the peanut butter, teriyaki sauce, water and brown sugar; set aside.

3. In large resealable food-storage plastic bag, mix chili powder and ginger. Add chicken; seal bag and shake until chicken is evenly coated.

4. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Stir in salsa mixture. Reduce heat to low. Cover; simmer 8 to 10 minutes. Stir in cooked rice; cook 2 to 3 minutes longer or until mixture is thoroughly heated.

5. Meanwhile, heat tortillas as directed on package. Spoon 1/2 cup chicken filling on each warm tortilla to within 1 inch of edge of tortilla. Fold sides of tortilla toward center; fold ends over. Place burritos, folded sides down, on serving plate. Top each with 1 tablespoon salsa and 1 tablespoon sour cream.