Teriyaki Chicken Walnut Vegetable Wraps Recipes

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TERIYAKI CHICKEN WRAPS



Teriyaki Chicken Wraps image

Fast and yummy Chicken Wraps using Teriyaki Sauté Express ® Sauté Starter.

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Land O'Lakes, Inc.

Time 20m

Yield 4

Number Of Ingredients 7

1 cup shredded purple cabbage*
½ cup shredded carrots*
2 squares Land O'Lakes® Teriyaki Saute Express®
1 pound boneless, skinless chicken breasts, cut into strips
½ cup cashews
3 green onions, diagonally cut into 1-inch pieces
4 (8 inch) flour tortillas, warmed

Steps:

  • Combine cabbage and carrots in bowl; set aside.
  • Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
  • Add chicken. Cook, stirring occasionally, 5 to 7 minutes or until chicken is no longer pink in center. Add cashews and green onions; stir. Continue cooking 1 to 2 minutes or until heated through.
  • Place 1/4 chicken mixture onto each tortilla; top with 1/4 cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 40.7 g, Cholesterol 84.3 mg, Fat 22.2 g, Fiber 3.2 g, Protein 32.9 g, SaturatedFat 7.5 g, Sodium 774.2 mg, Sugar 2.4 g

TERIYAKI VEGGIE WRAPS



Teriyaki Veggie Wraps image

Asian flavors and Mexican cheese come together for a delicious mix of ethnic tastes in these saucy wraps. They'd be perfect as a snack or a light meal for two. -Joan Mazzeo, Pittsfield, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1 medium green pepper, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, minced
1 teaspoon olive oil
1 cup sliced fresh mushrooms
3 tablespoons reduced-sodium teriyaki sauce
2 flour tortillas (8 inches), warmed
1/4 cup shredded reduced-fat Mexican cheese blend

Steps:

  • In a small nonstick skillet coated with cooking spray, saute the green pepper, onion and garlic in oil for 2 minutes. Add mushrooms; cook 3 minutes longer. Stir in teriyaki sauce; cook and stir for 1-2 minutes or until vegetables are tender., Spoon vegetable mixture down the center of each tortilla. Sprinkle with cheese; roll up tightly.

Nutrition Facts : Calories 271 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 833mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

SHEET PAN CHICKEN TERIYAKI AND VEGETABLES



Sheet Pan Chicken Teriyaki and Vegetables image

A meal that can be prepped, tossed onto a baking sheet and then thrown in the oven? That's a true weeknight savior. You can whip up the teriyaki sauce from scratch or, to save even more time, use your favorite bottled version.

Provided by Kelly Senyei

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Nonstick cooking spray
4 medium boneless, skinless chicken breasts
1 red bell pepper
2 medium carrots
1 head broccoli
Kosher salt and freshly ground black pepper
1 1/2 cups sugar snap peas, strings removed
1 1/2 tablespoons olive oil
1/2 cup Homemade Teriyaki Sauce, recipe follows, or store-bought teriyaki sauce
Sesame seeds, for serving
Cooked rice or noodles, for serving, optional
1/3 cup low-sodium soy sauce
1/4 cup pineapple juice
1/4 cup packed light brown sugar
2 teaspoons minced garlic
1 teaspoon minced peeled ginger
1 1/2 teaspoons cornstarch

Steps:

  • Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
  • Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
  • Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
  • Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
  • Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
  • Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
  • Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
  • Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
  • Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.

CHICKEN TERIYAKI WRAP



Chicken Teriyaki Wrap image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 1 serving

Number Of Ingredients 21

2 boneless chicken breasts
1/2 cup soy sauce
1/4 cup mirin
1 tablespoon sugar
1 garlic clove, chopped
1 tablespoon minced ginger
1 heart of romaine, chiffonade
Julienne vegetables (carrots, zucchini, peppers, and/or scallions)
Soy-Ginger Aioli, recipe follows
Burrito size tortilla, flavored or unflavored
Small strips pineapple
2 egg yolks
1 teaspoon lemon juice
1 teaspoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon finely minced ginger
1/2 teaspoon finely minced garlic
1/2 teaspoon Japanese chile powder
1 cup vegetable oil
1/4 cup toasted sesame oil
1/2 teaspoon salt

Steps:

  • Arrange chicken, skin side up, in a single layer in a shallow dish. Combine soy sauce, mirin, sugar, garlic, and ginger; pour over chicken. Marinate in refrigerator, turning once or twice, for 30 minutes to 1 hour. Heat grill. Remove chicken from marinade. Place on grill, and cook, basting with marinade, about 12 to 15 minutes, turning once. Let cool and slice in thin strips.
  • Dress the romaine and julienne vegetables with the aioli and place on the bottom 1/3 of the tortilla. Top with the sliced chicken and the pineapple. Fold over the edges and snuggly roll up your burrito, dig in and smile!
  • Place the yolks, juice, vinegar, soy sauce, ginger, garlic, and chile powder in a blender on medium speed. While blending, drizzle in the vegetable oil and then the sesame oil. Season, to taste, with the salt.

TERIYAKI CHICKEN WRAPS



Teriyaki Chicken Wraps image

Make and share this Teriyaki Chicken Wraps recipe from Food.com.

Provided by V.A.718

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

8 chicken strips
1/2 cup teriyaki sauce
1 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon vegetable oil
4 tortillas
1/4 cup Catalina dressing
1/2 cucumber (julienne)
1 carrot (julienne)
2 green onions (chopped)
2 cups lettuce (Chopped)

Steps:

  • Marinade chicken in teriyaki sauce, sugar, cornstarch, water, and vegetable oil for 30 minutes.
  • Cook chicken in a skillet over medium high heat until done.
  • Chop lettuce, carrot, cucumber, and scallions. Toss with enough catalina dressing to lightly coat vegetables.
  • Warm tortillas in the microwave.
  • Roll chicken and vegetables in tortillas, and serve.

Nutrition Facts : Calories 373.7, Fat 15.9, SaturatedFat 2.7, Sodium 1973.3, Carbohydrate 49.7, Fiber 3.3, Sugar 11.2, Protein 8.8

CHICKEN AND VEGETABLE WRAP



Chicken and Vegetable Wrap image

Much of the pleasure of eating this wrap comes from the crunchy textures of the lettuce and the shredded vegetables. If you poach and shred a couple of chicken breasts at the beginning of the week, then these wraps are quickly thrown together.

Provided by Martha Rose Shulman

Categories     easy, lunch, quick, main course

Time 15m

Yield Two wraps

Number Of Ingredients 12

2 flour tortillas
4 to 6 romaine lettuce leaves, cut away from the ribs
1/2 cup shredded carrots
1/4 cup cucumber, cut in julienne (take several thin slices of cucumber, stack them and cut them in thin strips)
1/8 sweet red pepper, cut in very thin strips
1 tablespoon freshly squeezed lime juice
2 tablespoons extra virgin olive oil
1/2 avocado, sliced
1/2 to 3/4 shredded poached chicken breast
Salt
freshly ground pepper to taste
Optional: cilantro, basil, tarragon, other herbs

Steps:

  • In a medium bowl, combine all of the ingredients except the lettuce and toss together. Taste and adjust seasoning.
  • Warm a large flour tortilla for about 10 seconds in the microwave or over a burner, just until flexible. Lay it on your work surface and cover with lettuce leaves, leaving a two-inch border all the way around. Place half the chicken mixture over the lettuce in a strip on the bottom half of the tortilla. Spoon some of the juices from the bottom of the bowl over the lettuce.
  • Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Repeat with the remaining tortilla, lettuce and filling. Refrigerate for at least five minutes and for as long as 24 hours.

Nutrition Facts : @context http, Calories 462, UnsaturatedFat 23 grams, Carbohydrate 34 grams, Fat 30 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 562 milligrams, Sugar 4 grams, TransFat 0 grams

TERIYAKI CHICKEN AND VEGETABLES



Teriyaki Chicken and Vegetables image

Smart ingredients, including packaged coleslaw and pasta mixes, make it easy to serve up a colorful combo in just 30 minutes. A refreshing orange teriyaki sauce gives this chicken a lively Asian flavor and such a pretty glisten. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon plus 1/3 cup cornstarch, divided
1 cup orange juice
6 tablespoons teriyaki sauce
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
3 tablespoons olive oil, divided
2 medium yellow summer squash, halved and thinly sliced
1 small red onion, halved and thinly sliced
1 package (12 ounces) broccoli coleslaw mix
2 packages (8.8 ounces each) ready-to-serve rice pilaf with orzo pasta

Steps:

  • In a small bowl, combine 1 tablespoon cornstarch, orange juice and teriyaki sauce; set aside., Flatten chicken slightly. Place salt and remaining cornstarch in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in batches in 2 tablespoons oil for 5-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, saute squash and onion in remaining oil for 2 minutes. Add coleslaw mix; saute 1 minute longer or until vegetables are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf according to package directions. Serve with chicken mixture.

Nutrition Facts : Calories 574 calories, Fat 16g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 1707mg sodium, Carbohydrate 62g carbohydrate (14g sugars, Fiber 5g fiber), Protein 44g protein.

TERIYAKI CHICKEN LETTUCE WRAPS RECIPE BY TASTY



Teriyaki Chicken Lettuce Wraps Recipe by Tasty image

Here's what you need: shredded chicken, teriyaki sauce, romaine lettuce, scallion

Provided by Alix Traeger

Categories     Lunch

Yield 2 servings

Number Of Ingredients 4

1 cup shredded chicken, leftover
½ cup teriyaki sauce
romaine lettuce
scallion, to serve

Steps:

  • In a bow,l mix the chicken and teriyaki sauce.
  • Place the mixture over the romaine leaves.
  • Top with scallions.
  • Enjoy!

Nutrition Facts : Calories 204 calories, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 25 grams, Sugar 8 grams

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