Teriyaki Chicken Walnut Vegetable Wraps
Savor the perfect balance of sweet, savory, and crunchy with these irresistible Teriyaki Chicken Walnut Vegetable Wraps! Featuring tender teriyaki-marinated chicken strips, toasted walnuts, and a vibrant medley of fresh vegetables like julienned carrots, crisp cucumbers, and bell peppers, all wrapped up in wholesome whole wheat tortillas, this recipe is as nutritious as it is delicious. A quick 15-minute prep time and customizable fillings make these wraps ideal for busy weeknight dinners or lunch on-the-go. Packed with flavor and texture in every bite, they’re a crowd-pleasing option for those seeking a healthy, protein-packed meal with a touch of Asian-inspired flair.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cup Teriyaki sauce
- 1 tablespoon Olive oil
- 0.5 cup Walnuts, chopped
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 medium Cucumber, julienned
- 2 cups Shredded lettuce
- 4 pieces Whole wheat tortilla wraps
- 1 teaspoon Soy sauce
- 1 teaspoon Honey
- 1 clove Garlic, minced
Instructions
Slice the chicken breasts into thin strips and place them in a bowl.
In a small bowl, mix the teriyaki sauce, soy sauce, honey, and minced garlic. Pour this marinade over the chicken strips and mix well. Allow the chicken to marinate for at least 10 minutes, or for deeper flavor, refrigerate for up to 30 minutes.
Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and nicely browned.
While the chicken cooks, toast the chopped walnuts in a dry pan over medium heat for 2-3 minutes until fragrant. Remove from the heat and set aside.
Prepare the vegetables: julienne the carrot and cucumber, thinly slice the red bell pepper, and set out the shredded lettuce.
Warm the whole wheat tortilla wraps in the microwave or on a clean skillet for a few seconds to make them pliable.
To assemble the wraps, lay a tortilla flat and layer a small handful of lettuce, a portion of cooked teriyaki chicken strips, a sprinkle of toasted walnuts, and an assortment of vegetables (carrot, red bell pepper, cucumber).
Fold the sides of the tortilla inward, then roll it up tightly from the bottom to secure the filling. Repeat with the remaining tortillas and ingredients.
Slice the wraps in half (optional) and serve immediately. Enjoy!
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3818 mg | 166% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 41.8 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2704 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
