Kimchi Chicken Burritos have a flavorful spicy crunch. The fermented Korean cabbage kimchi provides a creative change of pace to your burrito routine! Easy to put together and a good way to use leftover chicken.
I like the spicy crunch of kimchi, the fermented Korean cabbage dish. I first enjoyed it with our Bee Bim Bop steak dish.
Lately I’ve learned more about the benefits of probiotics, or “healthy bacteria” that comes through eating fermented food and other food with live bacteria. Granted, there are supplements available, but I always like to get things the natural way when at all possible. So let’s eat some more kimchi!
I got some kimchi to top some steak the other night, and thought I’d try making kimchi chicken burritos with the leftovers. The kimchi lends a spiciness that otherwise might come from salsa in a burrito, along with a nice crunch.
Making Kimchi Chicken Burritos
You could use kimchi in many different combination for burritos. I had some leftover chicken, so I made kimchi chicken burritos. I also added refried beans, a bit of sour cream and some salad greens. Vary the burrito fillings based on what you have on hand.
I give instructions for one burrito. This is easy to scale up. If making multiple burritos, it is probably easiest to heat a hole can of refried beans and save any leftovers. To make just one burrito, you can simply heat the beans quickly in the microwave.
If you’re new to rolling up a burrito, here’s a link to a video from a Chipotle pro that might be helpful.
I buy prepared kimchi at the grocery store. If you can’t find it, here’s an Amazon Affiliate Link to the brand I usually get. That is for a whole case, so that is an option if you really want to get serious about your kimchi intake!
Pairings for Kimchi Chicken Burritos
If you’re a Cooking Chat regular, you know I like to suggest wine pairings for my recipes. Alas, this one is a work in progress. I tried a white Sicilian wine, made from the Grillo grape, to go with the kimchi chicken burritos. I thought the crisp white would offset the heat in the kimchi, but there is also an undertone of sourness in the fermented cabbage dish that just didn’t play well with the wine. I am thinking we need something with a touch of sweetness, or maybe a sparkling wine. More experimenting is needed!
Until I report back with a good wine pairing, I’m going to recommend you have a beer with the kimchi chicken burritos! IPAs tend to go well with spicy food, so that is the direction I recommend.
- 2 tbsp refried beans, heated
- 3 tbsp cooked chicken
- 2 heaping tbsp kimchi
- 1 tsp sour cream
- ¼ cup salad greens
- 1 medium tortilla shell (about 8 inches)
- Briefly heat the tortilla shell. I put it in microwave on high for 10 seconds, you can also briefly heat it on the skillet.
- Lay the tortilla shell on a plate. Spread the refried beans down the center of the shell, leaving an inch at the top and bottom to facilitate the wrapping.
- Place the chicken, kimchi, sour cream and greens on top of the beans in layers.
- Wrap the burrito by first folding in at the top and bottom of the fillings. Then roll the burrito the long way to finish it. Your kimchi chicken burrito is ready to eat. Enjoy!