This Thai burrito bowl recipe has tangy flavors from Thai cuisine that you can easily make with chicken, cilantro and 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.
Making a Thai Burrito Bowl
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. Fewer carbs, with all the goodness still in place.
Thai Burrito Bowl Variations
- Change the protein or leave it vegetarian – I used chicken because that’s what the restaurant served but I think shrimp would be good too.
- Try different kinds of rice. I used long grain rice but many Thai restaurants use short “sticky rice” or Jasmine rice.
- Try different vegetables. I used Napa cabbage, red pepper, carrots, and onions. You could add celery, cucumber, bean sprouts or fancy mushroom.
Not a bowl person? Serve it in a tortilla. You can even make your own flour tortillas with this recipe.
So if you love a good burrito bowl and the taste of Thai food try staying in and make some of these Thai burrito bowls instead.
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Thai Burrito Bowl
This Thai burrito bowl recipe has tangy flavors from Thai cuisine that you can easily make with chicken, cilantro and lime, for a tasty dish.
Ingredients
- 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)
Instructions
- 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.
Carole
This looks amazing. It’s still warm here so cilantro and lime are always on my shopping list. I bet the carrot adds a little bit of sweetness to it as well. Want to try this, would be perfect for lunch time. Thanks again for another great recipe, hope your weekend is great.
Patti Estep
Hi Carole,
If you like those flavors you will love this recipe. It makes my hungry just thinking about it. I think I’ll have to put in on next week’s dinner menu.