Preheat oven to 205°C (400°F).
Remove the zest from the orange. Cut the orange in half, then squeeze it over a bowl to recover 60 mL (1/4 cup) of juice.
In a large skillet, heat oil over medium heat. Cook ground chicken for 4 to 5 minutes, breaking up meat with a wooden spoon, until it has lost its pink tinge.
Add peppers, carrot, garlic and ginger. Continue cooking for 4 to 5 minutes, stirring occasionally.
Add soy sauce, honey, orange juice and zest and rice. Continue cooking for 4 to 5 minutes, stirring occasionally, until all liquid has evaporated. Remove from heat.
Spread the mixture in the center of the tortillas. Roll up tortillas tightly.
On a baking sheet lined with parchment paper, place burritos, seam side down. Bake for 8 to 10 minutes, until lightly browned.
Burritos au riz et poulet haché à l’orange
Préparation : 15 MINUTES
Cuisson : 20 MINUTES
Portions : 4 PORTIONS