Inspired from Publix’s Asian Chicken Quesadillas With Sweet Orange Brown Rice and of course the semi-recent success of the Dinner Divas Mandarin Orange Chicken spinoff success… the verdict: not bad but the brown rice didn’t hold it’s own so much for me I found it a little bland but the Hubs insists it was fine and the 6 yo said it was “the best sandwich [he] ever tasted”… so I don’t know maybe I didn’t add enough salt or then again maybe it’s just the cold… who knows…
Asian-ish Orange Chicken Burritos
2.5 c water
1 T butter
2 T rice vinegar
salt, 1 tsp ginger, 2 tsp garlic
1-2 cans mandarin oranges in juice, drained (3/4 c juices reserved)
1/4 c sugar
1 T dk soy sauce (or tamari)
1 c water
1 lbs bnls/skls chicken tenders (mine were frozen)
1 bag Pacifica Veggie Supreme Salad **
1 c shredded colby jack cheese
6 10 in flour tortillas
Bring rice thru garlic to a boil and simmer until rice is cooked… Mix reserved juice, sugar, soy sauce, and water & bring to a boil… add chicken tenders and poach, flipping once… remove chicken and shred while poaching liquid reduces to a sauce… Mix salad together… add the shredded chicken to the sauce and coat…
To assemble: put a bit of rice on each tortilla, top with oranges, top with chicken and sauce (or not, as this chicken was good on its own and the rice needed a boost, so this sauce might have been better mixed with the rice… *shrugs*), top with salad and top with cheese… roll up burrito style, and put seam side down in a pan with a little bit of hot oil to melt the cheese and seal shut the burrito… flip and fry the top side until a bit golden… (if you’re gonna also crisp up the sides, then start with the side that tucks under the outer flap… then move to the bottom… this will help insure a good tight seal…)
** A bit lame on the add in veggies especially the peas (which though disappointing, is apparently is no fluke but a rather common occurance), so next time I’ll do my own version of this… I’m thinking: lettuce (which I’ll probably shred) or just a bag of mixed greens, maybe 1/4-1/2 c ea: snow peas and grated carrots, 2-3 T ea: roasted soynuts and sesame seeds, 1/3-1/2 c Brianna’s Rich Poppy Seed Dressing… (but truth be known, I may revisit the bag again too… LOL)