Teriyaki Chicken Wraps (Print Version)
# Ingredients:
→ Tangy Cucumber Salad
01 -
1 teaspoon chili crunch
02 -
1 large English cucumber or a few small Persian ones (3-4)
03 -
1 cup fresh herbs like mint, cilantro, and green onions
04 -
1/2 teaspoon sesame seeds
05 -
1/4 teaspoon salt
06 -
2 tablespoons mayo
07 -
1 tablespoon sweet chili sauce
08 -
1/4 cup Greek yogurt (plain)
09 -
1 teaspoon sesame oil (toasted)
→ Sweet & Savory Chicken
10 -
Salt and pepper as needed
11 -
1 lb chicken thighs (boneless, no skin)
12 -
2 tablespoons sweet chili sauce
13 -
1/3 cup plus another 1/4 cup teriyaki sauce
→ Serving Suggestions
14 -
Sesame seeds
15 -
8 tortillas (about 6 inches each)
16 -
1 avocado, sliced up
17 -
1/4 cup of crushed peanuts
# Instructions:
01 -
Sprinkle chicken with salt and pepper. Cook with teriyaki sauce in an Instant Pot for 10 minutes. After shredding the chicken, mix in sauces and pop under a broiler for 3-6 minutes until it crisps up.
02 -
Whisk the dressing ingredients together. Combine with the cucumbers and fresh herbs. Save some dressing to drizzle when serving.
03 -
On warmed tortillas, add some chicken, cucumber salad, avocado, peanuts, and a sprinkle of sesame seeds.
# Notes:
01 -
Cook in a slow cooker (2.5-3.5 hours on high or 4-5 hours on low)
02 -
Bake in an oven (heat to 400°F for around 35 minutes)
03 -
Simmer on the stove (10-15 minutes boiling)