Description
A fast and satisfying Teriyaki Chicken Wrap made with juicy chicken, crisp vegetables, and a sweet-savory teriyaki glaze, perfect for an easy weeknight meal.
Ingredients
Scale
- 1½ pounds boneless skinless chicken thighs or breasts
- ¾ cup teriyaki sauce
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 4 to 6 large flour tortillas
- 1½ cups shredded green cabbage
- 1 cup julienned carrots
- 1 medium red bell pepper, thinly sliced
- 2 tablespoons sliced green onions
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Cut the chicken into bite-sized strips.
- Heat olive oil in a skillet over medium-high heat.
- Add chicken, season with garlic powder and black pepper, and cook until browned and cooked through.
- Pour in the teriyaki sauce and simmer until thickened and glossy.
- Warm the tortillas briefly so they are flexible.
- Layer chicken and vegetables onto each tortilla.
- Roll tightly into wraps and slice in half if desired.
Notes
- Do not overfill the wraps to prevent tearing.
- Warm tortillas slightly before assembling for best results.
- Store chicken separately from vegetables for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American Asian Fusion
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 12 g
- Sodium: 820 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg