Ingredients
To bring this wrap to life, you’ll need a handful of ingredients that are both accessible and flavorful. Here’s what you’ll need:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 4 large flour tortillas
- 2 tablespoons sesame seeds
- Optional: sliced green onions and cilantro for garnish
If you’re looking for substitutions, feel free to swap out the chicken for tofu or shrimp, and use whole wheat or gluten-free tortillas if preferred. My abuela always taught me that cooking is about adjusting to what you have on hand and what suits your taste best!
Instructions
Let’s walk through the steps to bring this delicious wrap to your table:
- In a large skillet, heat the olive oil over medium heat. Add the chicken strips and cook for about 5-7 minutes, or until they’re no longer pink in the center.
- Pour the teriyaki sauce over the cooked chicken, stirring well to coat each piece. Allow it to simmer for another 2-3 minutes until the sauce thickens slightly.
- Remove the chicken from the skillet and set it aside. In the same skillet, add the sliced red bell pepper, shredded carrots, and cabbage. Sauté for about 2 minutes until they’re slightly tender but still vibrant.
- Warm the tortillas in the microwave or a dry skillet for a few seconds to make them pliable.
- Assemble your wrap by placing a portion of the chicken and vegetable mixture onto each tortilla. Sprinkle with sesame seeds and add optional garnishes like green onions and cilantro for an extra burst of flavor.
- Roll up the tortilla tightly, tucking in the sides as you go. Serve immediately and enjoy!
Pro-tip: If you’re preparing this for a picnic or lunch on-the-go, wrap each one in parchment paper to keep it intact and easy to handle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International