Thai Basil Chicken Burrito with Coconut Rice

Rinse 1/3 cup jasmine rice until water runs clear. In a small saucepan, combine the rice with 1/3 cup light coconut milk and 1/4 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.

While rice cooks, dice 4 oz chicken breast into small cubes. Mince 2 cloves of garlic. Julienne 1/4 cup red bell pepper and 1/4 cup carrot.

In a small bowl, make the sauce by combining 1 tsp fish sauce, 1 tsp low-sodium soy sauce, 1 tsp lime juice, and 1/2 tsp brown sugar. Stir until sugar dissolves.

Heat 1 tsp olive oil in a non-stick skillet over medium-high heat. Add minced garlic and 1/4 tsp red chili flakes, sauté for 30 seconds until fragrant.

Add diced chicken to the skillet and cook for 4-5 minutes until nearly cooked through.

Add julienned bell pepper and carrot to the skillet, stir-fry for 2 minutes until vegetables begin to soften.

Pour the sauce over the chicken and vegetables, stir to coat. Cook for another 1-2 minutes until chicken is fully cooked.

Turn off heat and stir in 1/4 cup fresh Thai basil leaves until just wilted.

Warm the whole wheat tortilla in a dry skillet or microwave for 15-20 seconds.

Spread the coconut rice in the center of the tortilla. Top with the Thai basil chicken mixture and 2 tbsp bean sprouts.

Fold in the sides of the tortilla, then roll tightly from the bottom up to form a burrito.

For freezing: Let the burrito cool completely, then wrap tightly in aluminum foil and place in a freezer-safe bag. To reheat, remove foil and microwave for 2-3 minutes, flipping halfway through, or heat in a 350°F oven for 15-20 minutes.