Teriyaki Chicken Wrap
A delightful wrap featuring tender chicken in teriyaki sauce, cream cheese, and fresh vegetables in a soft tortilla.
Ingredients
For the Teriyaki Sauce
- 1/4 cup low-sodium soy sauce Aromatic and savory.
- 2 tbsp honey Adds sweetness.
- 1 tbsp rice vinegar Gives a subtle tang.
- 2 cloves garlic (minced) Lends depth to the flavor.
- 1 tsp fresh ginger (grated) Adds warmth and zest.
- 1 tbsp cornstarch (mixed with 1 tbsp water) Used to thicken the sauce.
For the Chicken and Wrap
- 1 lb boneless, skinless chicken breasts Tender morsels that soak up flavor.
- 1 tbsp vegetable oil For cooking the chicken.
- 4 large flour tortillas (burrito size) Soft and pliable.
- 1/4 cup cream cheese (softened) Adds a luxurious texture.
- 1 cup romaine lettuce (chopped) Provides crunch.
- 1/2 cup shredded carrots Brings sweetness and color.
- 1/2 cup shredded red cabbage Offers color and crunch.
Instructions
Prepare the Sauce
- In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, minced garlic, and grated ginger until smooth.
- In a separate bowl, mix the cornstarch with a tablespoon of water to create a slurry.
Cook the Chicken
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the chicken pieces and cook for 5-7 minutes until golden brown and cooked through.
Glaze the Chicken
- Pour the teriyaki sauce mixture into the pan with the chicken and bring to a simmer.
- Add the cornstarch slurry and continue cooking for another minute until the sauce thickens.
Assemble the Wraps
- Warm the tortillas in the microwave or a dry skillet.
- Lay one tortilla flat and spread a thin layer of cream cheese over the center.
- Layer with chopped lettuce, shredded carrots, and red cabbage.
- Spoon a generous amount of teriyaki chicken down the middle.
- Fold in the sides of the tortilla and tightly roll from the bottom up.
Notes
Consider marinating the chicken ahead of time for deeper flavor absorption. Use fresh vegetables for the best texture.