Love chicken fried rice? Love burritos? Why not put them together? This delicious food mash-up makes for a protein-packed, budget-friendly meal that can be a fun way to repurpose leftovers as well as a great, customizable dish to serve a few friends. P.S. Don’t skip the veggies here—the vibrant slaw provides a bright, crunchy contrast to balance out this hearty, handheld dinner.

Nicole McLaughlin
Recipe by Well Done

Gallery

Credit: Time Inc. Video Studio

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 6 (serving size: 1 burrito)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss together green and red cabbage, scallions, 1 teaspoon of the vinegar, 1 tablespoon of the lime juice, and 1/4 teaspoon each of the salt and pepper in medium bowl; set aside. 

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  • Combine mayonnaise, Sriracha, and remaining 1 tablespoon lime juice in a small bowl; set aside.

  • Heat oil in a large nonstick skillet over medium-high. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Add prepared rice, garlic, and ginger; cook until lightly toasted, about 1 minute. Create a well in the center of rice mixture in skillet, and add butter. When butter is melted, add eggs, and cook, stirring constantly, until almost set, 3 to 4 minutes. Add peas and carrots, and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring constantly for 1 minute. Increase temperature to high, and add chicken, soy sauce, and remaining 2 teaspoons vinegar; cook, stirring constantly for 2 minutes. Remove from heat.

  • Warm tortillas in microwave for 10 seconds. Divide rice mixture among 6 tortillas; top each evenly with cabbage mixture, and drizzle with mayonnaise mixture. Roll up like a burrito, folding in 2 sides and rolling up from bottom.

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