Chicken Teriyaki Wrap

Serves: 6 | Prep Time: 25 min | Cooking Time: 5 min

Diego's GoWELL® Sourdough Wraps
Diego's GoWELL® Sourdough Wraps
Diego's GoWELL® Gluten Free Wraps
Diego's GoWELL® Gluten Free Wraps
Diego's GoWELL® Lower Carb Wraps
Diego's GoWELL® Lower Carb Wraps
Diego's GoWELL® Classic Wraps
Diego's GoWELL® Classic Wraps

Ingredients

  • 500g chicken breast strips

  • 300ml soy sauce

  • 300ml honey

  • 150ml orange juice

  • 2 1/2 tsp crushed ginger

  • 1 yellow capsicum

  • 1 green capsicum

  • 1 red capsicum

  • 1/2 red onion

  • 1 head green coral lettuce

  • 1 avocado



Tip: Chicken can be prepared and cooked a day in advanced and stored in the refrigerator. Just add the salad the next day and you have an easy and quick lunch.

Preparation

  1. Combine soy sauce, honey, orange juice and ginger in a bowl and whisk until combined.
  2. Add chicken strips and marinate for 20 min.
  3. While chicken is marinating start preparing salad.
  4. Slice capsicums in half and remove seeds, slice into strips.
  5. Slice onion into thin strips.
  6. Slice avocado.
  7. On high heat place a large frying pan on the stove.
  8. Using a fork place chicken strips into pan and cook until browned and caramelised.
  9. Add remaining marinade and simmer for 2 mins.
  10. Take off the heat and allow chicken to cool completely.
  11. Heat wraps as per packet instructions.
  12. Place salad on half of the wrap, top with chicken and gently roll up wrap in sandwich paper.