Teriyaki Chicken Wraps Recipe

Name: Teriyaki Chicken Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shredded purple cabbage*; 1/2 cup shredded carrots*; 1/2 cup cashews; 3 (1/4 cup) green onions, diagonally cut into 1-inch pieces; 1 tablespoon mirin; 1 tablespoon seasoned rice vinegar; 1 tablespoon soy sauce; 1 tablespoon hoisin sauce; 1 teaspoon firmly packed brown sugar; 1/2 teaspoon finely chopped fresh garlic; 1/4 teaspoon freshly grated ginger root**; 2 tablespoons Land O Lakes Butter; 1 pound boneless skinless chicken breasts, cut into strips; 4 (10-inch) flour tortillas, warmed

Servings: persons

1 cup shredded purple cabbage*
1/2 cup shredded carrots*
1/2 cup cashews
3 (1/4 cup) green onions, diagonally cut into 1-inch pieces
1 tablespoon mirin
1 tablespoon seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon firmly packed brown sugar
1/2 teaspoon finely chopped fresh garlic
1/4 teaspoon freshly grated ginger root**
2 tablespoons Land O Lakes Butter
1 pound boneless skinless chicken breasts, cut into strips
4 (10-inch) flour tortillas, warmed

1
Combine all slaw ingredients in bowl; set aside.
2
Combine all teriyaki glaze ingredients in 1 1/2-quart saucepan; cook over medium heat 4-5 minutes or until liquid is reduced to thick paste.
3
Set aside.
4
Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling.
5
Add chicken; cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink in center.
6
Stir teriyaki glaze into chicken until well coated.
7
*Substitute 1 1/2 cups packaged Asian slaw for cabbage and carrots.
8
**Substitute 1/8 teaspoon ground ginger.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup shredded purple cabbage*, 1/2 cup shredded carrots*, 1/2 cup cashews, 3 (1/4 cup) green onions, diagonally cut into 1-inch pieces, and more.

Yes, Teriyaki Chicken Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Teriyaki Chicken Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions