Teriyaki Chicken Wraps
These Teriyaki Chicken Wraps feature crunchy cashews and a delicious glaze, perfect for a quick meal.
Equipment
- 1 ½-quart saucepan
- 10-inch nonstick skillet
Ingredients
Slaw
- 1 ½ cups coleslaw mix
- ½ cup cashews
- 3 medium green onions, diagonally cut into 1-inch pieces
Teriyaki Glaze
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon firmly packed brown sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
Chicken
- 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
- 1 pound boneless skinless chicken breasts, cut into strips
- 4 (10-inch) flour tortillas, warmed
Instructions
Preparation
- Combine all slaw ingredients in a bowl; set aside.
- Combine all teriyaki glaze ingredients in a 1 ½-quart saucepan. Cook over medium heat 3-5 minutes or until liquid is reduced to thick paste. Set aside.
- Melt Butter with Olive Oil & Sea Salt in a 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.
- Place one-fourth of glazed chicken onto each tortilla. Top with one-fourth of slaw mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.
Notes
These wraps make a great meal for lunch or dinner, offering a balance of flavors and textures.
Nutrition
Serving: 1wrapCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 50mgIron: 2mg
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