Teriyaki Chicken Wraps
Tender chicken coated in a savory homemade teriyaki sauce, wrapped in a soft tortilla with a crunchy cashew slaw.
Ingredients
For the Cashew Slaw
- 1 1/2 cups coleslaw mix 150 g
- 1/2 cup roasted cashews roughly chopped, 65 g
- 3 green onions thinly sliced
For the Teriyaki Sauce
- 1 tbsp seasoned rice vinegar 15 ml
- 1 tbsp soy sauce 15 ml
- 1 tbsp hoisin sauce 15 g
- 1 tbsp packed brown sugar 12 g
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
For the Wraps
- 2 tbsp vegetable oil or butter 30 ml
- 1 lb boneless skinless chicken breasts, cut into thin strips, 450 g
- 4 large flour tortillas warmed, 10-inch / 25 cm
Instructions
- In a medium bowl, combine the coleslaw mix, chopped cashews, and sliced green onions. Set aside.
- In a small saucepan, whisk together the rice vinegar, soy sauce, hoisin sauce, brown sugar, garlic powder, and ground ginger. Heat over medium, stirring often, for 3 to 4 minutes, until the sugar has dissolved and the sauce has thickened slightly. Remove from heat.
- Heat the oil in a large skillet over medium-high heat. Add the chicken strips in a single layer and cook, stirring occasionally, for 5 to 7 minutes.
- Cook the chicken until it is golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
- Pour the prepared teriyaki sauce over the chicken in the skillet. Stir well to coat every piece.
- To assemble, lay a warm tortilla flat. Spoon about one-fourth of the teriyaki chicken onto the center.
- Top the chicken with a generous portion of the cashew slaw.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the filling. Slice in half and serve immediately.
Notes
Food Safety: Ensure chicken is fully cooked by checking for an internal temperature of 165°F (74°C) with an instant-read thermometer.
Warming Tortillas: To warm tortillas, wrap them in a damp paper towel and microwave for 20-30 seconds, or heat them one by one in a dry skillet for 15 seconds per side.
Make-Ahead: For meal prep, store the cooked chicken, slaw, and tortillas in separate airtight containers in the refrigerator. Assemble just before eating.
Sauce Thickness: The sauce will thicken more as it cools. If it becomes too thick, you can thin it with a teaspoon of water.