This burrito bowl recipe has wonderful thai flavors that you can easily make at home, with chicken, cilantro and fresh lime, for a tasty dish.
While I was visiting an old college friend in Atlanta, we went to a local Mexican restaurant called Elmyriachi. My friend suggested that we order their Thai burrito bowl. I don’t know if it was the yummy Margarita, or if I was just hungry, but that was one of the best things I ever tasted. So of course I tried to recreate it at home. The menu listed some of the ingredients, one of them was mung bean sprouts, which can be hard to find, so I used Napa cabbage.
The combination of cilantro and lime is a favorite of mine. You may recall I made a cilantro lime vinaigrette a while back. This flavor profile was definitely present in the burrito bowl. I think the other key ingredient is traditional Thai peanut sauce which adds a spicy kick.
Normally the burrito is served in a tortilla. However, when my friend suggested we order the bowl, I was all for it. Less carbs, with all the goodness still in place.
This Thai Burrito Bowl is a great change from your ordinary burrito.
Not a bowl person? Serve it in a tortilla. I guarantee you will love it.
Thai Burrito Bowl
- 2 cooked chicken breasts shredded
- 2 cups cooked rice
- 1 carrot sliced very thin (julienned)
- 1/2 sweet pepper sliced very thin
- 1/2 medium onion sliced thin
- 1 cup napa cabbage sliced thin
- 2 tablespoons vegetable oil
- 1/2 cup chopped cilantro
- 1/2 cup thai peanut sauce
- 2 tablespoon fresh ginger
- 1/2 cup fresh lime juice (about 2 juicey limes)
- Saute carrots, peppers, and onion in oil on medium heat until slightly wilted.
- Add ginger and peanut sauce.
- Add cabbage, chicken and rice, stir well
- Remove from heat and add lime juice and cilantro.
- Serve in a bowl or burrito shell.