Recipe developed by Alanna Marise
Preparation Time: 10 minutes, Cooking Time: 20-30 minutes
Chicken teriyaki wraps are one of our favourite meals. When we don’t know what to cook we resort to chicken teriyaki wraps. When we can’t be bothered cooking something fancy or complicated we resort to chicken teriyaki wraps. When we haven’t had them in a few weeks we cook chicken teriyaki wraps. You get the picture, we love chicken teriyaki wraps.
These are really easy to make and they are delicious. You will need a few sauces in your pantry to make these as they really are just a combination of a variety of sweet and sour flavours. Mostly sweet, and mostly teriyaki. The hardest part of this dish, for me anyways, is cutting the chicken thighs into small, equal sized pieces. Usually I make Matt manage the meat and I am the trusty apprentice slicing all the vegetables.
For the wrap, you can of course add in anything you want depending on what you do and do not like. The recipe below is how I compile mine. Generally I aim for as many different coloured vegetables and salad ingredients as possible as this is what make wraps fun. It does help that I love the water-ey freshness of grated carrots and a nice crispy few slices of capsicum.
Usually these are best served hot, straight out of the pan but they can be used for lunches, particularly if you are like me and don’t feel like putting together a salad bun for the next days lunch after making these.
I really hope you enjoy this as much as we do, this recipe is designed to make four wraps.
For the wrap –
- 1 T olive oil
- 4 large wheat tortillas
- 500 g chicken thighs, cut into 1cm x 3cm strips
- 4 handfuls of mesclun salad
- 1 large tomato, diced
- 1 carrot, grated
- 150 g edam cheese, grated
- 1 capsicum, diced
- 1/2 large red onion, diced
- 1/3 telegraph cucumber, diced
- 4 T dijon mustard
- 4 T aioli
For the teriyaki sauce –
- 3 T teriyaki sauce
- 1/2 T soy sauce
- 1 T sweet chilli sauce
- 1 t lime juice
- 25 g butter
- Cracked pepper, to taste
- 1 T chopped fresh parsley
1 Heat the olive oil in the pan then add the chicken strips. Do not stir too frequently as you want the chicken to crisp up.
2 Once the chicken is browned and mostly cooked through add the teriyaki sauce ingredients in the order listed minus the parsley. Simmer for 5 minutes or until the sauce reduces and sticks to the chicken strips. Add the parsley and stir through. Remove from heat.
3 Place a flour tortilla on a dinner plate on smear on 1 T each of mustard and aioli. Top with a handful of little and some of the tomato, capsicum, red onion, cucumber and carrot. Top with some of the grated cheese.
4 Spoon on top 1/4 of the chicken teriyaki mixture then fold your flour tortilla over to form a wrap.
Have you tried this out? Be sure to tag me in any and all Instagram posts if you give this a go! (@lana_holla and #splatteredapron) I would love to see how yours turns out!