Teriyaki Chicken Wraps

Teriyaki Chicken Wraps

Recipe Brought to you by lifescript.com

This recipe serves: 6
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients


For the teriyaki chicken:

2/3 cup reduced-sodium
For the teriyaki chicken:soy sauce
1/4 cup mirin (rice wine)
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon freshly grated ginger
2/3 cup beer
6 skinless, boneless chicken breasts, 4 to 6 ounces each


For the wraps:

3/4 cup fat-free, whipped cream cheese
3 tablespoons minced, sweet onion
6 large flour tortillas
6 large green leaf lettuce leaves, shredded

Cooking Instructions

For the teriyaki chicken:
1. For the teriyaki marinade, combine the soy sauce, mirin,
vinegar, sugar, ginger and beer in a small saucepan. Cook
over high heat until the mixture reduces by half. Cool over
an ice bath.

2. Place the chicken and teriyaki marinade in a plastic bag
and seal tight. Let the chicken marinate for at least 30
minutes, or overnight.

3. Preheat the grill to medium-high.

4. Grill the chicken on each side until it is cooked through,
about 4 to 6 minutes per side. Transfer the chicken to a
cutting board to cool and then cut into small pieces.

For the wraps:
1. In a small bowl, combine the cream cheese and onion. Add
salt and pepper to taste.

2. Lay the flour tortillas out on a work surface in front of
you. Divide the cream cheese mixture among the tortillas,
spreading it out in the center of each tortilla. Divide the
chicken among the tortillas and then add the lettuce. Tightly
roll each tortilla into a cylinder, ending with the seam side
down.

3. Cut each wrap on the diagonal and serve.