Chicken Teriyaki Spinach Wrap

 

Chicken Teriyaki Spinach Wrap

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings:  4 wraps

Ingredients:

• 1 lb. boneless, skinless chicken breast tenders, cubed
• 3 cups small broccoli florets
• 3 large carrots, peeled and cut on a bias (1/4" slices)
• 3 cups white rice (any variety), cooked
• 4 large spinach tortilla wraps (I use Mission)
• 1 tsp. each salt and pepper
• 1 tsp. garlic powder
• 1/2 cup Mr. Yoshida's Sweet Teriyaki Marinade & Cooking Sauce (original flavor)
• cooking spray

Steps:

1. Spray a large skillet with cooking spray and heat on medium heat.  Add the chicken and carrots. Season with salt, pepper and garlic powder.  Continue to cook on medium heat for about 5-7 minutes until the chicken is almost cooked through and the carrots are soft. Add the broccoli and teriyaki sauce and continue to cook for another 2-3 minutes until the chicken is cooked through completely and the broccoli is just a bit tender.
2. Heat the tortilla wraps on a gas burner or in the microwave for 30 seconds.  Lay them out flat and spread about 3/4 cup of the cooked white rice in the center of the tortilla.  Flatten it out so that it reaches about 2" from the sides.  
3. Add 1/4 of the chicken and veggie mixture to the center of each tortilla.
4. Roll the ends of the tortilla in first and then wrap the sides around, just like a burrito.  Cut in half with a very sharp knife and serve.