Sweet Chili Chicken Burrito

In a large bowl, combine sweet chili sauce, soy sauce, rice vinegar, sesame oil, and black pepper to create the chicken marinade.

Add the chicken thighs to the bowl, toss to coat, cover, and refrigerate for at least 30 minutes (or up to 24 hours) to let the flavors penetrate.

Heat a skillet over medium‑high heat; add the marinated chicken and cook until fully cooked through and lightly caramelized, about 8–10 minutes. Drain any excess liquid and set the chicken aside.

While the chicken cooks, rinse the sushi rice until the water runs clear, then cook according to package directions (typically 1 cup rice to 1 ¼ cups water, simmer 12‑15 minutes, then rest 10 minutes).

When the rice is done, fluff it and stir in the plain skyr or Greek yogurt, sriracha (or gochujang), salt, and minced garlic until a creamy, spicy mixture forms.

Lay a tortilla flat on a clean surface, spoon a generous portion of the creamy spicy rice onto the center, then top with the cooked chicken and finely sliced green onions (add any extra toppings you like).

Fold the sides of the tortilla inward, then roll tightly to form a burrito, sealing the edges. Repeat for all ten tortillas.

Wrap each burrito in parchment paper or foil and place them in a freezer‑safe container or zip‑top bag; freeze until needed.

To reheat, remove a burrito from the freezer, wrap it in a paper towel, microwave on high for 2 minutes, then crisp the tortilla by air‑frying at 375°F for 6‑8 minutes or pan‑frying until heated through.

Serve immediately and enjoy a protein‑packed, flavorful meal.