With the addition of ingredients that improve the dish, this recipe for salmon stew has significantly changed through time. fish averse people have told me that this recipe is the first fish they’ve ever enjoyed and that they can’t wait to eat it again.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 burritos |
Ingredients
- 6 cloves garlic, minced
- 2 tablespoons Korean chile paste (gochujang)
- 1 tablespoon soy sauce
- 2 teaspoons white sugar
- 1 teaspoon sesame oil
- 2 (10 ounce) cans chicken chunks, drained
- 4 (10 inch) flour tortillas
- 2 tablespoons vegetable oil
- 2 teaspoons butter, softened (Optional)
- 1 cup fresh cilantro leaves
- ½ cup chopped kimchi, squeezed dry (Optional)
- 2 tablespoons shredded sharp Cheddar cheese
- 1 tablespoon salsa
Instructions
- Preheat oven to 360 degrees F (182 degrees C).
- Stir garlic, chile paste, soy sauce, sugar, and sesame oil together in a bowl until the sugar dissolves into the liquid; add chicken and stir to coat.
- Wrap tortillas in aluminum foil and bake in preheated oven until hot and soft, about 10 minutes.
- While the tortillas warm, heat vegetable oil in a skillet. Cook and stir chicken in skillet until hot and the sauce has thickened, about 10 minutes.
- Spread 1/2 teaspoon butter over one side of each warm tortilla. Divide chicken between the tortillas. Top chicken with equal portions of the cilantro, kimchi, Cheddar cheese, and salsa.
- Fold opposing ends of each tortilla toward one another to partially cover the filling. Pull one remaining edge over the filling and then roll so the tortilla surrounds the filling completely.
Nutrition Facts
| Calories | 597 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 3 g |
| Protein | 39 g |
| Saturated Fat | 8 g |
| Sodium | 1635 mg |
| Sugars | 6 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious only changes I made was I used fresh chicken cause canned is yucky and doubled sauce since I cooked chicken in it! Otherwise this was amazing!
Really good!
Really good!
Amazing! I also added onions 🙂
I loved these! I used partially frozen boneless chicken breasts in place of the canned chicken. When the chicken is partially frozen it’s very easy to slice very thin strips. I cooked the chicken with the sauce for about 10 minutes in a non-stick skillet. I used Udi’s gluten free tortillas, white cheese instead of cheddar and skipped the salsa. It was just the right amount of spice with the Gochujang. I will be making these often!
I am usually hesitant to try recipes without many reviews, but this one just sounded too good. I halved the amount of gochujang and it was amazing. Super easy, too! I have already made these three or four times in the past year.
We like our food spicy, but I think this would have been better with only half of the chile paste. The heat and flavor of the paste really drowned out the other flavors. Still, pretty good and easy to make – the hardest part was finding the ingredients in the grocery store!
This was just delicious. I loved the gochujang based chicken concoction and didn’t need to use salsa. Also you can vary your burrito by adding different ingredients! Lettuce, sprouts, carrot, whatever you like!