Teriyaki Chicken Wrap Recipe
A saucy, flavorful wrap combining teriyaki-glazed vegan chicken, crisp vegetables, and creamy accents, all rolled into a soft tortilla.
Ingredients
- Vegan chicken strips – 10 oz
- Teriyaki sauce – ½ cup
- Tortilla wraps – 4 large
- Cabbage – 1 cup shredded
- Carrots – ½ cup julienned
- Red bell pepper – 1 thinly sliced
- Cucumber – ½ cup matchsticks
- Green onion – 2 tbsp chopped
- Sesame seeds – 1 tsp
- Olive oil – 1 tsp
- Lime juice – 1 tbsp
- Salt – ½ tsp
- Black pepper – ½ tsp
Instructions
- Heat skillet with olive oil.
- Add vegan chicken strips and cook until golden.
- Stir in teriyaki sauce; coat evenly.
- Warm tortillas lightly.
- Spread cabbage, carrots, pepper, and cucumber evenly.
- Layer teriyaki strips on top.
- Sprinkle sesame seeds and green onion.
- Add lime juice, salt, and pepper.
- Roll wraps tightly.
- Slice diagonally and serve.
Notes
Nutritional Values (per serving)
- Calories: 385
- Total Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 46 g
- Fiber: 8 g
- Protein: 25 g
Vitamins & Minerals (per serving)
- Vitamin A: 28%
- Vitamin C: 25%
- Calcium: 11%
- Iron: 16%
- Folate: 12%
Additional Tips
- Add sriracha for a sweet-heat combo.
- Swap cabbage with lettuce if you prefer milder crunch.
- Toast tortillas for extra crisp edges.