This Korean Fusion Chicken Burrito combines the flavors of Korean and Mexican cuisines into one mouthwatering dish. Tender marinated chicken, seasoned rice, spicy kimchi, and a variety of fresh vegetables are wrapped in a soft flour tortilla. This flavor-packed burrito is perfect for a quick and satisfying lunch or dinner option. You won't be able to resist the unique combination of flavors and textures in this Korean Fusion Chicken Burrito!
Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 cup cooked white rice
- 1 cup kimchi, drained and chopped
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 4 large flour tortillas
- Sriracha sauce, for serving
Directions
- In a bowl, mix together soy sauce, sesame oil, brown sugar, garlic, and ginger to make the marinade.
- Place chicken breasts in a resealable plastic bag and pour marinade over them. Seal the bag and refrigerate for at least 1 hour, or overnight for maximum flavor.
- Preheat grill or skillet over medium-high heat.
- Remove chicken from marinade, allowing excess to drip off. Grill or cook in skillet for about 6-8 minutes per side, until cooked through. Slice cooked chicken into thin strips.
- Warm the flour tortillas in the oven or on a stovetop griddle.
- To assemble the burritos, spread a layer of cooked rice on each tortilla. Top with sliced chicken, kimchi, lettuce, tomatoes, green onions, and cilantro. Drizzle with Sriracha sauce.
- Fold the sides of the tortilla over the filling, then roll tightly to form a burrito.
- Serve the Korean Fusion Chicken Burritos warm and enjoy!
