Ingredients
Scale
- 2 chicken breasts (approx. 250g each)
- 4 whole wheat tortillas (about 25cm/10 inches in diameter)
- 1/2 cup (120ml) teriyaki sauce
- 1 cup (about 70g) shredded lettuce
- 1/2 cup (about 60g) sliced cucumbers
- 1/2 cup (about 50g) shredded carrots
- 1/4 cup (about 25g) chopped green onions
- 1 tablespoon (about 9g) sesame seeds
Instructions
- Preheat your grill to medium-high (around 375°F/190°C). Grill the chicken breasts for about 6-8 minutes per side until fully cooked, resting for 5 minutes before slicing.
- Heat a skillet over medium heat. Warm each tortilla for about 10-15 seconds on each side until soft.
- In a large bowl, mix the grilled chicken strips with the teriyaki sauce until evenly coated.
- Lay out the warmed tortillas and evenly distribute the shredded lettuce, sliced cucumbers, shredded carrots, and chopped green onions onto each.
- Place a generous scoop of the teriyaki chicken mixture on top of the vegetables in each tortilla.
- Top with sesame seeds, wrap the tortillas tightly, and serve immediately.
Notes
Make ahead by preparing the chicken and veggies the night before. Store in airtight containers for easy assembly. For a crispy wrap, air fry at 350°F (175°C) for 3-4 minutes after wrapping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian Fusion
- Diet: Gluten-Free