1 cup shredded lettuce (romaine or green leaf work best)
1 cup sliced cucumbers
1 cup shredded carrots
1/2 cup chopped green onions
Sesame seeds (optional, for garnish)
Salt and pepper to taste
Instructions
Start by marinating the chicken: In a bowl, mix the teriyaki sauce with a pinch of salt and pepper. Place your chicken breasts in this magical sauce and let them soak up all the goodness for at least 30 minutes. If you have time, marinate them overnight for maximum flavor!
Heat the olive oil in a skillet or grill pan over medium-high heat. Once it’s hot, add the marinated chicken breasts. Sizzle, sizzle! Cook them for about 6-7 minutes on each side, or until they are golden brown and cooked through. You want to get those beautiful grill marks!
Once cooked, let your chicken rest for about 5 minutes before slicing it into strips. This step is crucial; letting the meat rest allows those juices to redistribute, keeping your chicken moist and tender.
While the chicken is resting, prepare your wrap! Take a tortilla and lay out a bed of shredded lettuce right in the center.
Add a handful of sliced cucumbers, shredded carrots, and the glorious strips of teriyaki chicken on top. Feel free to get creative with the amounts based on your preference!
Sprinkle chopped green onions and sesame seeds on top for that extra pop of flavor. Trust me, it makes a difference!
Now, it’s time to wrap! Fold the sides of the tortilla over the filling, and then roll it tightly from the bottom upward. Voilà! Your Teriyaki Chicken Wrap is ready.
