TERIYAKI VEGGIE WRAPS
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
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
TERIYAKI CHICKEN WRAPS
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
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
CHICKEN TERIYAKI WRAP
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 LETTUCE WRAPS
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
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
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 WRAPS
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
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
TERIYAKI BEEF WRAPS
These are wonderful! The asian flavors of sesame oil, rice vinegar, ginger and teriyaki all rolled up together are just heaven!
Provided by Wildflour
Categories Lunch/Snacks
Time 17m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- In bowl, toss thinly cut steak with teriyaki sauce, cover and marinate 6-8 hours or overnight.
- The next day, in medium bowl, combine first 6 ingredients.
- Mix well, set aside.
- In hot non-stick skillet with 1 Tbl. oil, cook and stir beef teriyaki mixture over medium-high heat for 2 minutes for rare to medium-rare, 2-3 minutes for medium-rare to medium, 4-5 minutes for medium to more well-done. Cook to your own preference.
- *Use sirloin or more tender cuts of meat (such as beef tenderloin) if preferrred! Times depend on how hot pan is and how thinly sliced meat is, so watch carefully.
- Place a fourth or less of the meat down center of each tortilla.
- Top each with a fourth or less of cole slaw mixture.
- Roll up and enjoy with *more teriyaki sauce!
- *Definately serve with more teriyaki sauce for dipping, it does kinda need it. Or should I say it was REALLY good that way! :).
- ENJOY!
Nutrition Facts : Calories 741.1, Fat 43.9, SaturatedFat 12, Cholesterol 138.3, Sodium 1306.8, Carbohydrate 30.1, Fiber 3.6, Sugar 7.3, Protein 55
TERIYAKI MEATBALLS FROM REYNOLDS WRAP®
These turkey teriyaki meatballs from Natasha Kravchuk of Natasha's Kitchen are juicy and so flavorful with a homemade teriyaki glaze. They come together quickly making them an easy dinner idea for a busy weeknight. Try them over a bed of steamy rice or with toothpicks as an appetizer. Baking the teriyaki meatballs at a higher temperature sears in the natural juices and produces wonderfully soft meatballs that are healthier than when fried. You can easily double this recipe to feed a crowd.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 27m
Yield 4
Number Of Ingredients 16
Steps:
- Line a 17x12-inch rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Preheat oven to 400 degrees F.
- Combine turkey, bread crumbs, green onion, egg, ginger, garlic and sesame oil in a large bowl. Use your hands or a spoon to mix just until well combined.
- Roll into 1 1/4" to 1 1/2" meatballs and bake at 400 degrees F for 10 to 12 minutes or until tender and juices run clear or a meat thermometer reads 170 degrees F.
- Meanwhile simmer the sauce ingredients together in a small saucepan 3 to 5 minutes, stirring frequently until slightly thickened.
- Transfer warm meatballs to a mixing bowl, drizzle with warm sauce and toss to combine.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 28.1 g, Cholesterol 128.7 mg, Fat 7.2 g, Fiber 0.6 g, Protein 33.6 g, SaturatedFat 1.4 g, Sodium 494.9 mg, Sugar 15.9 g
TERIYAKI STEAK WRAPS
Tender, juicy marinated steak and crisp-tender grilled veggies make these spicy Asian-style sandwich a spicy new family favorite.
Provided by My Food and Family
Categories Home
Time 1h2m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Combine marinade, chopped onion, garlic and hot pepper sauce. Reserve 1/2 cup of the marinade mixture; pour remaining marinade mixture over steak in resealable bag. Seal bag; turn bag over to evenly coat steak. Refrigerate 30 minutes to marinate.
- Meanwhile, preheat grill to medium heat. Remove steak from bag; discard marinade. Grill steak 7 minutes; turn over. Add vegetables to grill. Cook 7 to 10 minutes or until steak is cooked through and vegetables are crisp-tender, turning vegetables occasionally. Remove steak and vegetables from grill; cut into thin strips.
- Mix steak and vegetables with the 1/2 cup reserved marinade mixture. Spoon steak mixture evenly onto tortillas, using about 1/2 cup of the steak mixture for each tortilla; roll up.
Nutrition Facts : Calories 240, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
TERIYAKI CHICKEN LETTUCE WRAPS RECIPE BY TASTY
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
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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