Bulgogi Chicken Burritos

Ingredients

• 1.25 lb chicken breasts (sliced into small pieces)
• 3 tbsp soy sauce (for bulgogi marinade)
• 1 tbsp rice vinegar (for bulgogi marinade)
• 1 tbsp chili sauce (such as sriracha or gochujang)
• 3 garlic (cloves, minced)
• 1 tsp ginger (freshly grated)
• 1 tsp cornstarch (optional, to thicken sauce)
• 12 oz frozen cauliflower rice (one medium bag)
• 5 eggs (large)
• 5 low carb tortillas (burrito sized)
• 1 tbsp olive oil (divided, for cooking)

Steps

1. 1

   Slice the chicken breasts into small, bite-sized pieces.

2. 2

   In a bowl, combine the chicken with soy sauce, rice vinegar, chili sauce, minced garlic, and grated ginger. If a thicker sauce is desired, add a teaspoon of cornstarch.

3. 3

   Heat a large skillet over medium-high heat with a drizzle of oil. Add the chicken and cook until fully cooked through and the sauce has thickened and glazed the meat.

4. 4

   In a separate pan, cook the frozen cauliflower rice according to package instructions until tender and moisture has evaporated.

5. 5

   Whisk the eggs and scramble them in a lightly greased pan until just set.

6. 6

   Lay out the tortillas and evenly distribute the cauliflower rice, scrambled eggs, and bulgogi chicken among them.

7. 7

   Fold in the sides of the tortillas and roll them tightly into burritos.

8. 8

   Wipe out your skillet and return it to medium heat. Place the burritos seam-side down in the pan and toast for 1 minute 30 seconds to 1 minute 45 seconds per side until golden brown and crispy.

Notes

For the best results, use large burrito-sized low-carb tortillas to ensure all fillings fit. The original creator suggests these are excellent for meal prep as they stay filling due to the high fiber content from the cauliflower rice.

Nutrition per serving

• main
• high-protein
• low-carb
• meal prep
• chicken
• burrito
• healthy