Teriyaki Chicken Walnut Vegetable Wraps Recipes

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

Ingredients

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

Ingredients

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

CHICKEN TERIYAKI WRAP

Chicken Teriyaki Wrap image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 1 serving

Number Of Ingredients 21

Ingredients

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

Ingredients

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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