Teriyaki Chicken Wraps


  • 1 cup shredded purple cabbage*
  • ½ cup shredded carrots*
  • 2 squares Land O’Lakes® Teriyaki Saute Express®
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • ½ cup cashews
  • 3green onions, diagonally cut into 1-inch pieces
  • 4 (8 inch) flour tortillas, warmed
  • Directions

  • Step 1

    Combine cabbage and carrots in bowl; set aside.


  • Step 2

    Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.

  • Step 3

    Add chicken. Cook, stirring occasionally, 5 to 7 minutes or until chicken is no longer pink in center. Add cashews and green onions; stir. Continue cooking 1 to 2 minutes or until heated through.

  • Step 4

    Place 1/4 chicken mixture onto each tortilla; top with 1/4 cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.

  • Tips

    *Substitute 1 1/2 cups packaged Asian slaw for cabbage and carrots.

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