Chicken Teriyaki Baked Burritos
Chicken teriyaki baked burritos are a fun fusion recipe with bold flavors and lots of cheesy goodness.
I’ve made chicken teriyaki quesadillas before and thought why not do some burritos and amp up the flavor with queso and pineapple over top.
It’s a unique combo for sure, but trust me on this one as these are truly incredible!
One of the best parts of cooking for me is making my own rules by combining nontraditional flavors and ingredients, and turning them into something extraordinary.
How to make chicken teriyaki baked burritos
First start with a skillet over medium heat.
Add some olive oil along with a diced onion.
Cook the onions for a few minutes and then add some garlic, then a pound of ground chicken.
And season with kosher salt, pepper, and crushed red pepper flakes.
As the chicken cooks break it apart with your spatula.
And once the chicken is cooked add 1/3 cup of teriyaki sauce (mine had no fructose corn syrup) and a tablespoon of soy sauce.
Let the chicken simmer in the sauce for a few minutes and then let it cool.
Now it is time to build the burritos!
These are large burrito sized tortillas.
Start with some shredded cheese in the center and then add the chicken teriyaki.
Fold the sides in and roll the burrito, then place in a greased 9 x 13 baking dish.
Repeat with the remaining burritos and then pour a jar of queso over top.
Finally a few slices of pineapple over top and we are ready for the oven.
Place in a 425 degree oven for 20 to 25 minutes.
If you’d like the top a little charred, simply turn on the broiler for a few minutes toward the end.
These burritos are perfectly perfect just the way they are, or you could add some additional toppings.
We added sriracha and sesame seeds to our chicken teriyaki baked burritos!
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If you like chicken teriyaki baked burritos, you might also like these recipes…
Blackstone Chicken Teriyaki Quesadillas
Buffalo Chicken Burritos
Loaded Teriyaki Chicken
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Chicken Teriyaki Baked Burritos
Chicken Teriyaki Baked Burritos Is a fun fusion recipe with flavorful chicken teriyaki burritos smothered in cheesy queso and pineapple!
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 tablespoon garlic paste or minced garlic
- 1 pound ground chicken
- kosher salt, pepper, crushed red pepper flakes
- 1/3 cup teriyaki sauce (I used Kikkoman with no high fructose corn syrup)
- 1 tablespoon soy sauce
- 1 1/2 cups shredded cheese of choice
- 4 large burrito size flour tortillas
- 1 15 oz jar white queso blanco (such as Tostitos brand)
- 1 12 oz can pineapple rings drained
- Optional: sriracha, sesame seeds
Instructions
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Set a skillet over medium heat and once hot add the olive oil and diced onion. Cook three to four minutes stirring a few times.
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Add garlic and cook one minute, then add the ground chicken, kosher salt, pepper, and crushed red pepper flakes. Cook 3 to 4 minutes stirring and breaking apart the chicken as it cooks.
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Add the teriyaki sauce and soy sauce, stir, and let it simmer for another 3 to 4 minutes. Let the chicken mixture cool.
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Lay a burrito size tortilla flat. Add 1/4 of the chicken teriyaki and 1/4 of cheese in the center of the tortilla. Fold the sides in and roll into a burrito. Place seam side down in a greased/oiled 9×13 casserole dish. Repeat with remaining burritos.
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Pour the queso evenly over the burritos and top the burritos with the pineapple slices.
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Bake in a 425 degree oven for 20 to 25 minutes. Turn the broiler on high for a few more minutes if you prefer a charred top. Serve with sriracha and sesame seeds if desired.
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