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Wraps have become a beloved meal option for many, celebrated for their versatility and convenience. Whether enjoyed as a quick lunch, a satisfying snack, or as part of a family dinner, wraps can be customized to suit any palate. Among the myriad of wrap options, the Savory Mini Chicken Teriyaki Wrap Pockets stand out as a delicious fusion of flavors that promise to delight your taste buds. This recipe combines tender chicken, vibrant vegetables, and a rich teriyaki sauce, all enveloped in a soft tortilla. It’s not just a meal; it’s an experience that brings the essence of Japanese cuisine into a fun and easy-to-eat format.

Mini Chicken Teriyaki Wrap Pockets

Discover the delectable Savory Mini Chicken Teriyaki Wrap Pockets, a delightful fusion of flavors that's perfect for lunch, snacks, or family dinners. This recipe features tender marinated chicken, vibrant veggies, and a rich teriyaki sauce wrapped in a soft tortilla. Enjoy the balance of sweet and savory from homemade or store-bought teriyaki sauce. Customize your wraps with colorful vegetables and make each bite a fun, nutritious experience. Perfect for a quick and satisfying meal!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup teriyaki sauce (store-bought or homemade)

1 tablespoon sesame oil

1 tablespoon olive oil

1/2 cup green bell pepper, finely chopped

1/2 cup carrot, grated

1/4 cup green onions, finely sliced (plus extra for garnish)

8 small tortillas or wraps (flour or corn based)

1/4 cup shredded lettuce (iceberg or romaine for crunch)

1 tablespoon sesame seeds (optional, for garnish)

Instructions
 

Marinate the Chicken: In a mixing bowl, add the diced chicken thighs and pour in the teriyaki sauce. Stir well to ensure all chicken pieces are thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, allowing the flavors to blend and penetrate the chicken.

    Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Once hot, take the marinated chicken out of the refrigerator, reserving the marinade for later use. Add the chicken to the skillet, ensuring not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

      Add Vegetables: Once the chicken is fully cooked, stir in the finely chopped green bell pepper and grated carrot. Sauté the mixture for an additional 2-3 minutes, stirring frequently, until the vegetables are tender yet still crisp.

        Thicken the Sauce: Pour the reserved marinade into the skillet with the chicken and vegetables. Let the mixture simmer uncovered for about 3-4 minutes, stirring occasionally. The sauce will gradually thicken, coating the chicken and vegetables nicely.

          Prepare the Wraps: While the sauce simmers, warm the tortillas or wraps in a separate pan over medium heat for about 30 seconds on each side. This will make them pliable and easier to fold without tearing.

            Assemble the Wrap Pockets: Take a warm tortilla and place it flat on a clean surface. Spoon a generous amount of the chicken and vegetable mixture into the center. Top with a handful of shredded lettuce and a sprinkle of sliced green onions.

              Fold and Serve: Fold each side of the tortilla towards the center over the filling and then roll it up from the bottom to create a pocket, ensuring the filling is secure. Repeat this process with the remaining tortillas and filling. Serve the wrap pockets warm, garnished with a sprinkle of sesame seeds and additional green onions if desired.

                Prep Time, Total Time, Servings: 15 mins | 1 hour (including marination) | 4 servings

                  - Presentation Tips: Arrange the wrap pockets on a serving platter and drizzle with extra teriyaki sauce for an attractive presentation. Pair with a side of pickled ginger or fresh mango slices for a refreshing contrast.