Teriyaki Chicken Walnut Vegetable Wraps Food

TERIYAKI VEGGIE WRAPS

Steps:

• In a small nonstick skillet coated with cooking spray, saute the green pepper, onion and garlic in oil for 2 minutes. Add mushrooms; cook 3 minutes longer. Stir in teriyaki sauce; cook and stir for 1-2 minutes or until vegetables are tender., Spoon vegetable mixture down the center of each tortilla. Sprinkle with cheese; roll up tightly.

TERIYAKI CHICKEN WRAPS

Steps:

• Combine cabbage and carrots in bowl; set aside.
• Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
• Add chicken. Cook, stirring occasionally, 5 to 7 minutes or until chicken is no longer pink in center. Add cashews and green onions; stir. Continue cooking 1 to 2 minutes or until heated through.
• Place 1/4 chicken mixture onto each tortilla; top with 1/4 cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.

CHICKEN TERIYAKI WRAP

Steps:

• Arrange chicken, skin side up, in a single layer in a shallow dish. Combine soy sauce, mirin, sugar, garlic, and ginger; pour over chicken. Marinate in refrigerator, turning once or twice, for 30 minutes to 1 hour. Heat grill. Remove chicken from marinade. Place on grill, and cook, basting with marinade, about 12 to 15 minutes, turning once. Let cool and slice in thin strips.
• Dress the romaine and julienne vegetables with the aioli and place on the bottom 1/3 of the tortilla. Top with the sliced chicken and the pineapple. Fold over the edges and snuggly roll up your burrito, dig in and smile!
• Place the yolks, juice, vinegar, soy sauce, ginger, garlic, and chile powder in a blender on medium speed. While blending, drizzle in the vegetable oil and then the sesame oil. Season, to taste, with the salt.

TERIYAKI CHICKEN LETTUCE WRAPS

Steps:

• Microwave SMART ONES, 1 at a time, as directed on package; spoon into large bowl. Cool completely.
• Add water chestnuts; mix well. Spoon onto centers of lettuce leaves; sprinkle with nuts.
• Fold bottom of each lettuce leaf over filling, then fold on both sides, overlapping slightly in center. Secure with toothpicks. Remove and discard toothpicks before serving.

TERIYAKI CHICKEN WRAPS

Steps:

• Marinade chicken in teriyaki sauce, sugar, cornstarch, water, and vegetable oil for 30 minutes.
• Cook chicken in a skillet over medium high heat until done.
• Chop lettuce, carrot, cucumber, and scallions. Toss with enough catalina dressing to lightly coat vegetables.
• Warm tortillas in the microwave.
• Roll chicken and vegetables in tortillas, and serve.

TERIYAKI CHICKEN, WALNUT & VEGETABLE WRAPS

Steps:

• Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted.
• Set aside and reserve.
• Coat a 12-inch nonstick skillet with vegetable cooking spray and set over medium-high heat.
• Add onion and sauté, stirring occasionally, 3 minutes.
• Add chicken and sauté, stirring occasionally, until chicken is golden brown and cooked throughout, about 6 minutes.
• Stir in broccoli, carrots, snow peas, sauce and walnuts; heat through.
• To assemble, place tortillas on work surface.
• Cover with rice, dividing equally, leaving a 1-inch border empty on each tortilla.
• Top with chicken mixture, dividing equally.
• Beginning at the bottom of each tortilla, roll the bottom over the filling, then fold in the sides, and lastly, roll the bottom over the filling to enclose the package.