Description
A warm, savory embrace in a hand-held meal, featuring grilled chicken in teriyaki sauce with fresh vegetables and avocado.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g total)
- 1/4 cup teriyaki sauce
- 4 large tortillas
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/2 cucumber, sliced
- 1 avocado, sliced
- Sesame seeds for garnish
Instructions
- Marinate the chicken breasts in teriyaki sauce for at least 30 minutes.
- Preheat a grill or grill pan over medium heat.
- Grill the chicken for 6–7 minutes per side, or until cooked through (internal temperature should reach 165°F / 74°C).
- Remove from heat and let it rest for a few minutes before slicing.
- Place the sliced chicken on a tortilla.
- Top with lettuce, carrots, cucumber, and avocado.
- Sprinkle sesame seeds on top.
- Roll up the tortilla tightly, slice in half, and serve.
Notes
Avoid over-marinating in acidic sauces. If assembling ahead, store avocado slices separately to avoid browning.
- Prep Time: 40 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 495
- Sugar: 8g
- Sodium: 850mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 70mg