Chicken and rice in a Thai peanut sauce served burrito style with salsa and sour cream. If you’ve never tried Thai food, this recipe is a good place to start.
I adapted this recipe for the pressure cooker from a 2007 Pillsbury Bake-off recipe. It’s a super easy, super quick recipe, made even quicker in the pressure cooker.
This recipe takes advantage of chicken that has already been cooked, but includes directions on cooking the chicken if you’d rather.
Lately I’ve been buying the Santa Fe Tortilla Company whole wheat tortillas from Sam’s Club, but I also love the Tortilla Land uncooked flour tortillas. Either are perfect for this quick weeknight recipe.
Thai Chicken Burritto
- 1 cup long grain white rice, rinsed
- 1 1/4 cups water
- 1/2 teaspoon salt
- 3 cups chicken, precooked and diced or shredded*
- 1 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon ground ginger
- 1/3 cup peanut butter (I used chunky)
- 2 tablespoons teriyaki sauce
- 2 tablespoons water
- 1/4 cup packed light brown sugar
- 8 flour tortillas for burritos
Add the rice, 1 1/4 cups water and salt to the pressure cooker pot. Stir. Lock lid in place. Select high pressure and 3 minutes cook time. When timer beeps, turn off pressure cooker and use a quick pressure release.
Add chicken, salsa, chili powder, ginger, peanut butter, teriyaki sauce, 2 tablespoons water and brown sugar to the rice in the cooking pot. Stir.
Select sauté and bring to a boil. Cook 2-3 minutes until rice is tender and chicken is heated through.
Heat tortillas as directed on package. Spoon 1/2 cup chicken filling in the middle of each tortilla and roll up burrito style.
Serve topped with salsa and sour cream.
*You can also use 1 lb. boneless, skinless chicken breasts, cut in to bite sized pieces. While your rice is cooking, cook chicken in a nonstick skillet, over medium-high heat 3 to 5 minutes, stirring frequently, until chicken is no longer pink in the center.