Korean BBQ Chicken Burrito

with ginger-garlic slaw and rice

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 tsp. Asian Garlic and Ginger Seasoning
  • 1 Yellow Onion
  • 1 Lime
  • 4 oz. Slaw Mix
  • ¾ cup Jasmine Rice
  • Info
    4 oz. Korean BBQ Sauce
  • Info
    2 Large Flour Tortillas
  • 14 oz. Diced Chicken Thighs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    973
  • Carbohydrates
    146g
  • Fat
    11g
  • Protein
    56g
  • Sodium
    1247mg

Recipe Steps

  • 1

    Prep

    Halve and peel onion. Slice halves into thin strips. (Time: 1:41) Halve lime lengthwise. Juice both halves. (TIme: 1:37)

  • 2

    Cook The RIce

    "Bring a small pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients."

  • 3

    Make Slaw Mixture

    In a bowl combine the asian garlic and ginger seasoning and lime juice. Toss.

  • 4

    Cook The Chicken

    Pat chicken thighs dry, and season with ¼ tsp salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add onions and stir occasionally until tender and lightly browned, 6-8 minutes. Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Stir in Korean BBQ sauce. Bring to a simmer and remove from heat.

  • 5

    Assemble The Burrito

    Wrap tortillas in a damp paper towel and microwave, 30 seconds. Place tortillas on a clean work surface. Place chicken filling, rice and slaw mixture in center of each tortilla. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Lay burrito on its seam. Repeat with second tortilla.

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