Ingredients
Equipment
Method
Cooking Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook for about 5-7 minutes on each side, until the internal temperature reaches 165°F. Remove from skillet and let rest for 5 minutes.
- Thinly slice the rested chicken and place it in a bowl. Drizzle with ½ cup of teriyaki sauce and toss until well-coated.
- Shred about 1 cup of carrots and 1 cup of red cabbage, and chop 1 cup of romaine lettuce. Warm the tortillas in the microwave for 20-30 seconds.
- Spread a thin layer of mayonnaise on each tortilla, if desired. Layer the sliced chicken, carrots, cabbage, and romaine on the tortilla. Fold the sides in and roll it up tightly.
- Slice the wraps in half for easy serving. Arrange on a platter and serve immediately.
Notes
Letting the chicken rest ensures tenderness. Low-sodium teriyaki sauce is recommended for healthier wraps. Prep veggies and chicken ahead for quick assembly.
