Description
Delicious teriyaki chicken wrapped in a soft tortilla with vibrant vegetables, offering a perfect balance of sweet and savory flavors.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup teriyaki sauce
- 1 tablespoon vegetable oil
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/2 cup cucumber, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup sesame seeds (optional)
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a medium bowl, mix the teriyaki sauce with a sprinkle of salt and pepper. Add the chicken breasts, ensuring every inch gets coated. Cover and refrigerate for at least 30 minutes.
- Cook the chicken: Heat a tablespoon of oil in a skillet over medium-high heat. Remove the chicken from the marinade and add to the skillet. Cook for approximately 5-7 minutes on each side until golden brown and cooked through.
- Rest and slice: Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. Slice into thin strips.
- Assemble the wraps: Place a tortilla flat and layer with shredded lettuce, sliced chicken, carrots, cucumber, and green onions. Sprinkle sesame seeds on top if desired.
- Wrap it up: Fold the sides of the tortilla inward, then roll the bottom up, tucking in the filling tightly.
- Serve and enjoy: Slice each wrap in half and arrange on a platter. Drizzle extra teriyaki sauce over the top or serve it on the side for dipping.
Notes
The chicken can be marinated a day in advance for deeper flavors. Avoid overcrowding the pan for proper cooking and don’t skip the resting step for juicy chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 30mg