Ingredients:

  • 1/2 cup (120g) Light mayonnaise
  • 1/4 cup (60g) Plain Greek yogurt (0% fat)
  • 1/3 cup (80ml) Sweet Thai chili sauce
  • 1.5 tbsp (22ml) Sriracha
  • 1 tsp (5ml) Rice vinegar
  • 1/2 tsp (2.5g) Smoked paprika
  • 1 lb (450g) Chicken breast, diced into 1/2-inch cubes
  • 1 tbsp (15ml) Avocado oil
  • 1/2 tsp (2.5g) Garlic powder
  • 0.5 tsp Salt
  • 0.5 tsp Cracked black pepper
  • 4 Large (10-12 inch) Flour tortillas
  • 2 cups (150g) Shredded cabbage
  • 1 cup (185g) Cooked jasmine rice
  • 1/4 cup (10g) Fresh cilantro, chopped
  • 2 Green onions, thinly sliced

Instructions:

  1. Whisk the sauce. In a small bowl, combine the light mayonnaise, Greek yogurt, sweet chili sauce, sriracha, rice vinegar, and smoked paprika. Stir until the color is a uniform salmon pink. Note: Chilling this in the fridge while you prep the rest allows the flavors to meld and the texture to thicken.
  2. Season the protein. Toss your 1/2 inch diced chicken breast with the garlic powder, salt, and pepper. Ensure every piece is coated; this creates a dry rub that will brown beautifully in the oil.
  3. Perform the Flash Sear. Heat the avocado oil in your skillet over high heat until it just begins to shimmer. Add the chicken in a single layer. Sauté for 5-7 minutes until golden brown and cooked through. Do not overcrowd the pan, or the chicken will release moisture and boil rather than sear.
  4. Prep the base. Lay your large flour tortillas flat on a clean surface. Distribute the cooked jasmine rice evenly in the center of each, leaving about two inches of space on the sides.
  5. Layer the fillings. Place the seared chicken on top of the rice, followed by a generous handful of shredded cabbage. The rice acts as a sponge, while the cabbage provides a protective layer of crunch.
  6. Add the aromatics. Drizzle the chilled bang bang sauce generously over the chicken and cabbage. Sprinkle the fresh cilantro and sliced green onions over the sauce.
  7. The tight roll. Fold the left and right sides of the tortilla inward toward the center. Use your thumbs to pull the bottom edge up and over the filling, tucking it tightly as you roll forward.
  8. The Double Sear finish. Wipe out the skillet you used for the chicken. Place the burritos seam side down in the hot pan over medium high heat. Press down slightly with a spatula.
  9. Achieve the crust. Toast for 1-2 minutes per side until the exterior is mahogany colored and crispy. This step welds the seam shut and adds a satisfying shatter to the first bite.
  10. Rest and serve. Let the burritos sit for 2 minutes before slicing. This allows the internal juices to settle and prevents the sauce from rushing out as soon as you cut into it.