Pad Thai Chicken Burritos

Prep: 30 mim, Bake: 350 for 20 minutes
Makes: 6
Freeze up to 4 months

3 Tbsp. brown sugar
2 Tbsp. fish sauce
1 Tbsp. Sriracha sauce
1 Tbsp. peanut oil or vegetable oil
1 cup fresh bean sprouts
1 sweet red pepper, chopped
3 5 to 6 skinless boneless chicken breasts, sliced
6 cloves garlic, minced
1 1/2 cups cooked rice noodles, chilled
1 1/2 cups shredded green cabbage
1/4 cup snipped fresh cilantro
12 8-inch flour tortillas, or flavored tortillas like spinach, cilantro or red pepper.
1/4 cup finely chopped peanuts
Coconut Curry Sauce (recipe at the bottom of this one)

1. For sauce, in a small bowl combine brown sugar, fish sauce, 2 Tbsp. water and sriracha sauce; set aside.
2. In a large skillet heat oil over medium high heat. Add bean sprouts and sweet pepper; cook and sir about 3 minutes. Add chicken; cook and sir about 5 minutes or until no longer pink. Push mixture from the center od skillet. Add garlic; cook and sir for 30 seconds. Add sauce; cook and stir for 2 minutes. Add noodles, cabbage, and cilantro. Cook and sir 1 minute more or until noodles are heated through and coasted with sauce. Put this into a large bowl.
3. Spoon 1/3 cup of the noodle mixture onto each tortilla. Sprinkle with peanuts. Fold bottom edge of each tortilla over filling. Fold in opposite sides; roll up tortilla. Wrap each burrito in foil; freezer up to 4 months.
4. To serve, thaw in refrigerator overnight. Preheat oven to 350. Place the foil-wrapped burritos on a baking sheet. Bake for 20 minutes.
Coconut Curry Sauces
1.In a skillet combine one 14-oz. can unsweetened coconut milk, 3 Tbsp. red curry paste, and a dash of salt. Bring to a boiling over high heat; reduce heat . Simmer, uncovered for 10 minutes or until slightly thickened. Makes about 1 1/2 cups. Enjoy!!