Description
Delicious teriyaki chicken wraps filled with fresh veggies, perfect for lunch or dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup teriyaki sauce
- 4 large flour tortillas or wraps
- 1/2 cup shredded carrots
- 1/2 cup shredded red cabbage
- 1 cup chopped romaine lettuce
- 2 tablespoons mayonnaise (optional)
- 1 tablespoon olive oil (for cooking)
Instructions
- Cook the chicken: Heat the olive oil in a nonstick skillet over medium heat. Lightly season the chicken breasts with salt and pepper. Cook them for 5–7 minutes on each side, or until they are fully cooked. Once done, remove them from the skillet and let them rest for 5 minutes.
- Slice and toss with sauce: Thinly slice the cooked chicken and place the slices in a bowl. Pour the teriyaki sauce over the chicken and toss until it is evenly coated.
- Prep the wrap ingredients: While the chicken rests, shred the carrots and cabbage. Chop the romaine lettuce and warm the tortillas slightly in a microwave or skillet to make them easier to fold.
- Assemble the wraps: Take a tortilla and lay it flat. If you like, spread a little mayonnaise on it. Add a portion of the teriyaki chicken, along with the shredded carrots, cabbage, and lettuce. Fold in the sides and roll the tortilla tightly.
- Serve and slice: For easier eating, slice the wrap in half and enjoy immediately!
Notes
Make sure not to overcook the chicken. These wraps taste great warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Wrap
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 375
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
Keywords: teriyaki chicken, wraps, easy dinner, quick meal