Teriyaki Chicken Wrap Flavor Explosion

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp avocado oil or other neutral oil
• 1/4 cup low-sodium soy sauce
• 2 tbsp mirin
• 2 tbsp brown sugar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1 tsp sesame oil
• 4 large flour tortillas
• 1 cup shredded carrots
• 1 cup shredded red cabbage
• 1/4 cup sliced green onions
• 1 tsp sesame seeds, for garnish

Instructions

1. 1

   In a small bowl, whisk together the low-sodium soy sauce, mirin, brown sugar, grated ginger, and minced garlic. In a separate tiny bowl, mix the cornstarch with 2 tablespoons of cold water to create a smooth slurry. Set both aside.

2. 2

   Pat the chicken pieces dry with a paper towel. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through.

3. 3

   Reduce the heat to medium-low. Pour the teriyaki sauce mixture over the chicken and let it bubble for about a minute. Re-stir the cornstarch slurry and pour it into the skillet, stirring continuously until the sauce thickens into a glossy glaze.

4. 4

   Remove the skillet from the heat and stir in the sesame oil.

5. 5

   Warm the tortillas in a microwave or a dry skillet to make them pliable. Lay a tortilla flat and spoon a quarter of the teriyaki chicken down the center.

6. 6

   Top the chicken with a generous handful of shredded carrots, red cabbage, and a sprinkle of green onions.

7. 7

   Fold in the sides of the tortilla, then tightly roll it up from the bottom. Slice in half on a diagonal, garnish with sesame seeds, and serve immediately.