Teriyaki Chicken 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 CHICKEN LETTUCE WRAPS



Teriyaki Chicken Lettuce Wraps image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 13

1/4 cup low-sodium soy sauce
1/4 cup honey
1 tablespoon grated fresh ginger
1 teaspoon garlic powder
1 teaspoon hot sauce
1 teaspoon fish sauce
3 medium carrots, cut into chunks
1 small yellow onion, quartered
1 1/2 pounds Foster Farms boneless, skinless chicken thighs
2 tablespoons oil
1 tablespoon cornstarch
1 tablespoon cool water
1 head Boston lettuce, separated into leaves (or similar broad, tender lettuce)

Steps:

  • In a small bowl or glass measuring cup, whisk together the soy sauce, honey, ginger, garlic powder, hot sauce and fish sauce. Set aside. In a food processor, combine the carrots and onion. Pulse until finely chopped. Add the chicken, then pulse several times to begin chopping the chicken. Add the sauce then continue pulsing just until the chicken is well chopped, but not ground. The pieces should be about 1/4 inch to 1/2 inch. In a large skillet over medium-high, heat the oil. Add the chicken and cook, stirring often and breaking up any clumps, until cooked through, about 8 minutes. In a small glass, stir together the cornstarch and water, then add to the skillet. Stir and cook for another 2 minutes. Transfer the chicken to one side of a serving platter. Arrange the lettuce leaves on the other side. Diners help themselves by spooning the chicken into individual leaves, using the leaves as they would a sandwich wrap.

SLOW-COOKER TERIYAKI-SESAME-CHICKEN WRAPS



Slow-Cooker Teriyaki-Sesame-Chicken Wraps image

Wrap up dinner preparation in the morning, then enjoy a satisfying sandwich filling at the end of the day.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h45m

Yield 12

Number Of Ingredients 12

3 lb boneless skinless chicken thighs
1/2 cup teriyaki sauce
1 tablespoon finely chopped gingerroot
4 cloves garlic, finely chopped
1 tablespoon sesame seed
1 teaspoon toasted sesame oil
1/2 cup hoisin sauce
12 flour tortillas (10 inch)
3/4 cup shredded carrots
1 medium bell pepper, cut into bite-size strips
1/2 cup sliced green onions (8 medium)
3/4 cup chow mein noodles

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. In small bowl, mix teriyaki sauce, gingerroot and garlic; pour over chicken.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Stir chicken mixture to break apart large pieces of chicken. Stir in sesame seed and sesame oil. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
  • Spread 2 teaspoons hoisin sauce on each tortilla. Using slotted spoon, spread about 1/3 cup chicken mixture down center of each tortilla. Top chicken mixture with 1 tablespoon shredded carrot, a few bell pepper strips, 2 teaspoons green onions and 1 tablespoon noodles. Roll up tortilla; cut diagonally in half.

Nutrition Facts : Calories 480, Carbohydrate 47 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Wrap, Sodium 1170 mg, Sugar 4 g, TransFat 1 g

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

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

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