Teriyaki Chicken Wrap
A quick and portable meal featuring grilled chicken tossed in teriyaki glaze, wrapped in low-carb tortillas with crunchy slaw.
Ingredients
Main Ingredients
- 1 lb grilled chicken breast Can use leftover roasted or rotisserie chicken.
- 1 cup crunchy slaw (cabbage and carrots) Pre-shredded coleslaw mix works well; add sliced scallions for brightness.
- 1/4 cup teriyaki sauce Choose low-sugar if watching carbs, or make your own.
- 4 pieces low-carb tortillas Whole-wheat, gluten-free, or large lettuce leaves are also acceptable.
- to taste Salt and pepper
Instructions
Preparation
- Grill the chicken breast over medium-high heat until cooked through (internal temperature 165°F / 74°C). Let it rest for 5 minutes, then slice into thin strips. Season lightly with salt and pepper.
- In a bowl, toss the crunchy slaw with 1/4 cup teriyaki sauce until evenly coated. Taste and add a pinch of salt or a squeeze of lime if desired.
- Warm the low-carb tortillas for 10-15 seconds per side in a dry skillet or microwave for 10 seconds to make them pliable.
Assembly
- Lay a warmed tortilla flat. Add about 1/4 of the sliced chicken down the center, then top with a generous spoonful of the teriyaki-slaw mixture.
- Fold the sides in, roll tightly from the bottom, and slice the wrap in half on the diagonal. Repeat with remaining tortillas and filling.
Serving
- Serve immediately, or pack in meal-prep containers for later.
Notes
Keep slaw separate from chicken if meal-prepping to prevent sogginess. Store in airtight containers in the fridge for 3-4 days. Avoid freezing fully assembled wraps.