But I do have to say that this is probably my most favorite thing that I have pulled out of my freezer. EVER. I look forward to taking these babies to lunch.
Freezer Green Curry Burritos
Makes 7 burritos
7 flour tortillas, 10"
1 cup + 3 Tbsp canned lite coconut milk, divided
1/2 cup water
3/4 cup short grain white rice, or basmati or jasmine rice
1 tsp sesame oil
1/2 red bell pepper, seeded and finely diced
1/4 cup shredded carrots
1/2 cup frozen shelled edamame
1/2 cup shredded chicken (optional- if omitting add 1/2 cup additional vegetables)
1/4 cup bean sprouts
2 Tbsp green curry paste
1/2 tsp salt
2 Tbsp fresh cilantro leaves
2 green onions, sliced
1/4 tsp crushed red pepper flakes (optional, for spice)
1/2 cup shredded Parmesan or mozzarella cheese
In a saucepan, combine 1 cup coconut milk with 1/2 cup water and rice. Bring to a boil, then reduce heat to low, cover and cook for 15 minutes, stirring occasionally so that rice does not stick to the bottom of your pan.
In a large wok or skillet, heat sesame oil over medium-high heat. Add red peppers, carrots, and edamame. Saute for 3-4 minutes, or until vegetables begin to soften. Stir in chicken and bean sprouts, then add coconut milk, curry paste, salt, and red pepper flakes. Mix well and bring to a low boil. Stir occasionally until mixture is thickened, then stir in cilantro and green onions. Remove mixture from heat.
Create your assembly line with 12" squares of waxed paper or freezer paper, tortillas, coconut rice, curry, and cheese.
Lay one tortilla on a sheet of waxed paper. Add ~1/4 cup coconut rice, ~1/3 cup curry mixture, and 1 Tbsp shredded cheese. Fold the ends of the tortilla in, then roll into a burrito. Roll in waxed paper and secure with tape. Label if necessary and place in the freezer.
To serve, remove burrito from the waxed paper, place on a plate and microwave for ~2 minutes (cooking times may vary).
Nutrition Info per 1 burrito: 262 calories, 8.5 g fat, 10 g protein, 35 g carbohydrates, 3 g fiber
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