Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cubed
- 1/2 cup prepared teriyaki sauce
- 4 large flour tortillas or wraps
- 1 tablespoon sesame oil
- 2 cups shredded mixed cabbage (coleslaw mix)
- 1/2 cup shredded carrot
- 1 teaspoon toasted sesame seeds
Instructions
- Step 1: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the cubed chicken breast and sauté for 5-7 minutes, stirring occasionally, until the chicken is fully cooked through and golden brown.
- Step 2: Reduce the heat to low. Pour the prepared teriyaki sauce over the cooked chicken and stir continuously until the chicken is thoroughly coated and the sauce has slightly reduced and thickened (about 1-2 minutes). Remove the skillet from the heat.
- Step 3: In a separate bowl, prepare the crunchy slaw filling by gently tossing together the shredded cabbage and shredded carrot.
- Step 4: Slightly warm the flour tortillas in a microwave for 10-15 seconds or heat them individually in a dry skillet for 30 seconds per side, making them more pliable for rolling.
- Step 5: Lay a warmed tortilla flat. Spoon one-quarter of the teriyaki chicken mixture down the center, leaving room on the edges. Top the chicken with a generous portion of the cabbage/carrot mixture and sprinkle with toasted sesame seeds before folding in the sides and rolling the wrap up tightly. Slice in half diagonally to serve.
Notes
- Store leftover teriyaki chicken and the separate slaw mix in airtight containers in the refrigerator for up to three days, assembling wraps only when ready to eat to prevent sogginess.
- Reheat the chicken mixture in a skillet over medium heat, adding a splash of water or extra teriyaki sauce if the sauce has tightened up and appears too sticky while chilled.
- Pair this savory wrap with a small side of sliced cucumber tossed lightly in rice vinegar and a pinch of salt for a bright, cooling contrast.
- To ensure maximum crispness and prevent the wrap from tearing, always warm the tortillas so they are pliable, and roll them as tightly as possible without squeezing out the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American