Sunday, April 22, 2012

Chicken Teriyaki Spinach Wrap


Chicken Teriyaki Spinach Wrap

As my first Arizona summer approaches and the heat begins to sneak up on me as early as 9am, I'm starting to think about my first summer trip back to San Diego.  I'm now going to be a "tourist," a "Zonie," if you will.

There are a few places and things that I really miss, the beach, Wahoo's Fish Tacos, and Mrs. Rice.  Mrs. Rice is a seedy little lady, tucked back in the corner of a shady Chula Vista shopping center.  She's not the fanciest place in town, she's in fact, quite a hole in the wall.  But she makes the most AMAZING teriyaki chicken wraps.  My taste buds are longing for them.

So, today I'm sharing my version of Mrs. Rice's best dish.  They're healthy, easy, delicious and fun.  Just the way food should be.  They're a great lunch or dinner option, and they're a great way to get the kiddos to eat some veggies!

The teriyaki sauce I used is really important for the flavor of the recipe.  Every grocery store I've been to has it with the barbeque sauce.  My home is never without Mr. Yoshida!

Chicken Teriyaki Spinach Wrap

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

  • 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
  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.
Chicken Teriyaki Spinach Wrap

No comments:

Post a Comment