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Peanut Burrito Bowl

Peanut Burrito Bowl

  • Serves 4
  • Prep time 20 minutes
  • Cook time 10 minutes
Halfway between a burrito and an Asian-inspired bowl, this peanut burrito bowl has something for everyone: chicken, guacamole, delicious pico de gallo and a creamy sauce that’s simply divine. The secret ingredient? Peanuts! We all know peanuts taste great and can be added to a variety of recipes, but they’re also full of vitamins, minerals, protein and antioxidants. Try this delicious bowl for flavours that will send your taste buds on a trip around the world!


  • 2 large tortillas
  • 15 ml (1 tbsp) of olive oil
  • 1 l (4 cups) of long-grain white rice, cooked
  • 2 skinless chicken breasts, cooked and cut into cubes
  • 125 ml (1/2 cup) of guacamole
  • 125 ml (1/2 cup) of shredded cheddar cheese
  • 60 ml (1/4 cup) of chopped peanuts

For the pico de gallo:

  • 2 tomatoes, diced
  • 1/2 of an onion, chopped
  • 30 ml (2 tbsp) of cilantro, chopped
  • 15 ml (1 tbsp) of lime juice
  • 15 ml (1 tbsp) of olive oil
  • Salt and pepper to taste

For the vinaigrette:

  • 60 ml (1/4 cup) of coconut milk
  • 30 ml (2 tbsp) of lime juice
  • 15 ml (1 tbsp) of creamy peanut butter
  • 10 ml (2 tsp) of honey
  • 5 ml (1 tsp) of minced garlic
  • 1/2 of a jalapeno pepper, chopped
  • Salt to taste


  1. Preheat the oven to 180°C (350°F).
  2. Cut each tortilla into 6 slices.
  3. Put the slices onto a baking sheet. Brush them with the olive oil. Bake for 8 to 10 minutes.
  4. Mix the pico de gallo ingredients in a bowl.
  5. In another bowl, whisk together the vinaigrette ingredients.
  6. Reheat the rice and chicken in the microwave.
  7. Divide the rice into four bowls. Separately distribute the chicken, guacamole, cheese, tortilla chips and pico de gallo into the bowls. Drizzle the vinaigrette over the bowls. Top with peanuts.

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