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In today's fast-paced world, finding a meal that is both quick to prepare and bursting with flavor can be a challenge. Enter Mini Chicken Teriyaki Wrap Pockets—a delightful solution that seamlessly blends convenience with taste, making it the perfect choice for busy weeknights or casual gatherings. These wraps are not only easy to prepare but also packed with a harmonious balance of flavors, making them a hit among family members of all ages.

Mini Chicken Teriyaki Wrap Pockets

Discover the delicious and convenient Mini Chicken Teriyaki Wrap Pockets, perfect for busy weeknights or casual get-togethers. These flavorful wraps feature tender, marinated chicken paired with a colorful medley of fresh vegetables and a savory teriyaki sauce, all wrapped in whole wheat tortillas. Easy to prepare and packed with nutrients, they make a satisfying, balanced meal suitable for everyone. Enjoy the delightful blend of taste and health with every bite!
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Ingredients
  

1 pound boneless, skinless chicken thighs, diced

1/2 cup teriyaki sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

1 tablespoon freshly grated ginger

2 cloves garlic, minced

1 cup shredded carrots

1 cup chopped cabbage (green or red)

1/4 cup green onions, sliced

1 tablespoon sesame seeds

4 large whole wheat tortillas or wraps

1/2 cup creamy avocado or guacamole (for spreading)

Salt and pepper to taste

Olive oil for cooking

Instructions
 

Marinate the Chicken: In a bowl, combine the diced chicken thighs with teriyaki sauce, soy sauce, sesame oil, ginger, and minced garlic. Mix well and let it marinate in the refrigerator for at least 30 minutes.

    Cook the Chicken: Heat a skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the marinated chicken (discard excess marinade) and season with salt and pepper. Cook for about 7-10 minutes, stirring frequently, until the chicken is browned and cooked through. Remove from heat.

      Prepare the Vegetables: In a large mixing bowl, combine shredded carrots, chopped cabbage, and sliced green onions. Toss with a dash of teriyaki sauce and sesame seeds for extra flavor.

        Assemble the Wraps: Lay the whole wheat tortillas flat on a clean surface. Spread a layer of creamy avocado or guacamole on each tortilla. Layer the cooked chicken evenly on top, followed by the vegetable mix.

          Wrap It Up: Fold the sides of each tortilla inward, then tightly roll from the bottom up to create pocket wraps. Ensure that the filling is secure.

            Finish Cooking (Optional): For a warm, crispy finish, place the wrapped pockets back on the skillet over medium heat. Cook for 1-2 minutes on each side until golden brown.

              Serve: Slice each wrap in half and serve immediately, optionally drizzling with additional teriyaki sauce for dipping.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings