Chicken Teriyaki Wrap
Quick wrap with teriyaki chicken, cucumber, and sesame.
- 20 min
- 716 kcal / serving
- easy
- Protein
- 49.3 g
- Fat
- 17.9 g
- Carbs
- 86.3 g
Contains: gluten, soy, sesame (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 300 g chicken breast
- 4 tortilla wraps
- 3 tbsp soy sauce (for the teriyaki sauce)
- 2 tbsp mirin (for the teriyaki sauce)
- 1 tbsp honey (for the teriyaki sauce)
- 1 tsp freshly grated ginger (for the teriyaki sauce)
- 1 cucumber
- 1 carrot
- 1 tsp sesame seeds
- 1 tbsp oil
- 50 g iceberg lettuce
Method
- Slice chicken breast into thin strips.
- Heat oil in a pan and fry chicken for 5-6 minutes.
- Stir the soy sauce, mirin, honey and ginger together, add to the chicken and reduce for 2–3 minutes until the teriyaki sauce coats the meat like a syrup.
- Cut cucumber and carrot into thin strips.
- Warm wraps briefly, distribute lettuce, chicken, cucumber, and carrot.
- Sprinkle with sesame seeds, roll up, and serve.
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