Cookwith

Name: Thai Basil Chicken Stir-Fry Burrito
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 large (10-inch) flour tortilla; 6 oz boneless, skinless chicken thighs, finely diced; 1/2 red bell pepper, thinly sliced; 1 small shallot, thinly sliced; 2 cloves garlic, minced; 1 red Thai chile, thinly sliced (adjust to taste); 1 tablespoon neutral oil (canola, sunflower, or grapeseed); 1 tablespoon soy sauce; 1 teaspoon fish sauce; 1/2 teaspoon sugar; 1/2 tablespoon fresh lime juice, plus wedges for serving; 1/2 cup fresh Thai basil leaves, loosely packed; 1/4 cup quick-pickled carrots and cucumber (store-bought or homemade); Kosher salt and black pepper, to taste; Extra Thai basil, lime wedges, and sliced red chile for garnish

Thai Basil Chicken Stir-Fry Burrito

miradugm

This Thai Basil Chicken Stir-Fry Burrito is a playful cross-cultural mashup that delivers bold Thai flavors in an utterly convenient, hand-held package. Juicy, fragrant chicken is stir-fried with garlic, chilies, and fresh Thai basil—just like classic pad krapow gai—then wrapped up with tangy pickles in a warm flour tortilla. The result is a weeknight-friendly street food remix, with layers of heat, bright herbs, and a pop of lime in every bite. Perfect for those craving something spicy, portable, and fun, with plenty of textural contrast and visual appeal.

Ingredients

Instructions

Heat the oil in a large nonstick skillet or wok over medium-high heat. Add the shallot, garlic, and Thai chile; stir-fry for 30 seconds until fragrant.
Add the diced chicken and a pinch of salt and pepper. Stir-fry for 3-4 minutes, until no longer pink and starting to brown.
Add the red bell pepper and continue stir-frying for another 1-2 minutes until just tender.
Stir in the soy sauce, fish sauce, sugar, and lime juice. Cook for 30 seconds, letting the sauce bubble and coat the chicken.
Remove from heat and stir in the Thai basil leaves until just wilted.
Warm the flour tortilla in a dry skillet or microwave just until pliable.
To assemble: Place the chicken-basil stir-fry in the center of the tortilla. Top with a scoop of pickled carrots and cucumber.
Fold in the sides and roll up burrito-style. Slice in half if desired.
Serve immediately with extra Thai basil, fresh lime wedges, and sliced chile. Enjoy with a quick cucumber salad or more pickled veggies on the side.