Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 cups fresh baby spinach
- 4 large flour tortillas
- 1/4 cup mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds, optional
If you’re out of spinach, feel free to swap it with kale or lettuce. And if you prefer a spicier kick, a dash of sriracha in the mayo will do wonders!
Instructions
- In a large bowl, combine the chicken strips with the teriyaki sauce. Let it marinate for at least 15 minutes, or longer if time allows.
- Heat olive oil in a skillet over medium heat. Add the marinated chicken strips and cook for about 6-8 minutes, or until the chicken is cooked through and slightly caramelized. Stir occasionally.
- Remove the chicken from the skillet and set aside. In the same skillet, add the bell pepper and carrots. Sauté for 3-4 minutes until just tender, maintaining a slight crunch.
- In a small bowl, mix the mayonnaise with soy sauce. Spread a thin layer of this sauce over each tortilla.
- Layer spinach leaves across the center of each tortilla. Add the cooked chicken, sautéed veggies, and a sprinkle of sesame seeds if using.
- Wrap the tortilla tightly around the fillings, folding in the sides as you roll. Slice in half and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Teriyaki Chicken Wrap, recipe, cooking, food