Teriyaki Chicken Wraps

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 cup Cabbage, purple
  • 1/2 cup Carrots
  • 1/2 tsp Garlic, fresh
  • 1/4 tsp Ginger, root
  • 3 Medium (1/4 cup green onions

• Condiments

  • 1 tbsp Hoisin sauce
  • 1 tbsp Mirin
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Brown sugar, firmly packed

• Oils & Vinegars

  • 1 tbsp Rice vinegar, seasoned

• Nuts & Seeds

  • 1/2 cup Cashews

• Bread & Baked Goods

  • 4 (10 inch flour tortillas

• Dairy

  • 2 tbsp Land o lakes butter

Found on landolakes.com

Description

Directions

• Combine all slaw ingredients in bowl; set aside.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. Set aside.Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling. Add chicken; cook, stirring occasionally, 5-7 minutes or until chicken is cooked through. Stir teriyaki glaze into chicken until well coated.Place 1/4 glazed chicken onto each tortilla.  Top with 1/4 slaw mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.

Nutrition