The Olive Bin

“Thai”rrito with Peanut Dipping Sauce

FOR PEANUT DIPPING SAUCE: *prepare ahead of tiame to allow flavors to meld* Add all ingredients to a microwave safe bowl. Microwave for 30 seconds, then whisk together until smooth. Half the sauce will go into the “Thai”rrito as it cooks. Put the rest into a bowl and serve along side the “Thai”rrito for additional dipping. FOR "THAI"RITTO: Heat sesame oil in a large skillet. When hot, add the peppers and snap peas. Sauté for 3-4 minutes. Add chicken broth, soy sauce, 1/2 cup of Peanut Dipping Sauce, chicken pieces, and rice. Stir well, lower the heat to medium high and cover with lid. Let simmer for 3 minutes. Remove the lid. Simmer until the liquid is boiled out, just 1-2 minutes. Remove from heat. Barely warm tortilla shells in the microwave so they will be pliable. Fill each shell with a decent scoop of the pepper mixture. Fold the shell burrito style. Place the burrito in a panini press (or brown it dry in a clean skillet). Slice in the middle on the bias and serve with additional peanut dipping sauce.
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Ingredients

PEANUT DIPPING SAUCE INGREDIENTS:

1 T of The Olive Bin's Garlic Olive Oil

2 T soy sauce

1/2 C water

2 T of The Olive Bin's Honey Ginger White Balsamic Vinegar

1/4 C peanut butter

1/4 tsp red pepper flake

 

"THA"'RITTO INGREDIENTS:

2 T of The Olive Bin's Japanese Toasted Sesame Oil

4 peppers—red, yellow, orange, green; chopped

1 C chopped snap peas

1/2 C chicken broth

1/4 C soy sauce

1/2 Cof the peanut dipping sauce

2 C grilled chicken strips, cut into pieces

3 C cooked rice

10 burrito shells

Directions

FOR PEANUT DIPPING SAUCE:

*prepare ahead of tiame to allow flavors to meld*

  1. Add all ingredients to a microwave safe bowl. Microwave for 30 seconds, then whisk together until smooth.
  2. Half the sauce will go into the “Thai”rrito as it cooks. Put the rest into a bowl and serve along side the “Thai”rrito for additional dipping.

 

FOR "THAI"RITTO:

  1. Heat sesame oil in a large skillet. When hot, add the peppers and snap peas. Sauté for 3-4 minutes. Add chicken broth, soy sauce, 1/2 cup of Peanut Dipping Sauce, chicken pieces, and rice. Stir well, lower the heat to medium high and cover with lid. Let simmer for 3 minutes.
  2. Remove the lid. Simmer until the liquid is boiled out, just 1-2 minutes.
  3. Remove from heat. Barely warm tortilla shells in the microwave so they will be pliable.
  4. Fill each shell with a decent scoop of the pepper mixture. Fold the shell burrito style. Place the burrito in a panini press (or brown it dry in a clean skillet). Slice in the middle on the bias and serve with additional peanut dipping sauce.

Associated Products

Garlic Stuffed Olives
Garlic Stuffed Olives
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Honey Ginger White Balsamic
Honey Ginger White Balsamic
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Japanese Toasted Sesame Oil
Japanese Toasted Sesame Oil
Buy This Product
View More Recipes
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