Teriyaki Chicken Wrap: A Quick Flavor Adventure
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken (breasts or thighs)
- 2 tbsp olive oil
- ½ cup homemade teriyaki sauce
- 6–8 large flour or whole wheat tortillas
- 4 cups mixed greens or shredded lettuce
- 1 large carrot, julienned
- ½ English cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- Instructions:
Instructions
- Marinate the cut chicken in olive oil, ginger, garlic, black pepper, and optional red pepper flakes for 15–30 minutes.
- In the meantime, prepare your cornstarch slurry and chop the vegetables.
- Cook the chicken in a hot skillet until browned and fully cooked (about 3–4 minutes per side).
- In the same skillet, add your homemade teriyaki sauce and thicken it with the cornstarch slurry before adding back the chicken.
- Warm tortillas and layer with greens, chicken mixture, and veggies before rolling tightly.
- Serve immediately or store for later enjoyment!
- Helpful Notes:
Nutrition
- Serving Size: 1 wrap (approximately 250g)
- Calories: 450
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg