Teriyaki Chicken Wraps
Teriyaki Chicken Wraps
Cashews add crunch to these Asian-inspired wraps.
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10 min
Prep Time
20 min
Total Time
4
servings Ingredients
Slaw
12 cup cashews
3 medium (14 cup) green onions, diagonally cut into 1-inch pieces
Teriyaki Glaze
1 tablespoon mirin
1 tablespoon seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon firmly packed brown sugar
12 teaspoon finely chopped fresh garlic
14 teaspoon freshly grated ginger root
Chicken
1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons Land O Lakes® Butter
4 (10-inch) flour tortillas, warmed
*Substitute 1 1/2 cups packaged Asian slaw for cabbage and carrots. **Substitute 1/8 teaspoon ground ginger.
How to make
-
STEP 1
Combine all slaw ingredients in bowl; set aside.
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STEP 2
Combine all teriyaki glaze ingredients in 1 1/2-quart saucepan. Cook over medium heat 4-5 minutes or until liquid is reduced to thick paste. Set aside.
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STEP 3
Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling. Add chicken; cook, stirring occasionally, 5-7 minutes or until chicken is cooked through. Stir teriyaki glaze into chicken until well coated.
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STEP 4
Place 1/4 glazed chicken onto each tortilla. Top with 1/4 slaw mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.
Tip #1
Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.
550 Calories
22 Fat (g)
100 Cholesterol (mg)
1180 Sodium (mg)
52 Carbohydrates (g)
3 Dietary Fiber
35 Protein (g)
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