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In today’s fast-paced world, finding a meal that is both quick to prepare and packed with flavor can feel like a daunting task. Enter the Savory Mini Chicken Teriyaki Wrap Pockets. This delightful dish combines tender chicken, vibrant vegetables, and a rich, savory sauce, all wrapped up in a convenient pocket. Not only does it offer a symphony of flavors and textures, but it also caters to a healthy lifestyle, making it a perfect option for busy weeknights or meal prep for the week ahead.

Mini Chicken Teriyaki Wrap Pockets

Discover the Savory Mini Chicken Teriyaki Wrap Pockets, a quick and healthy meal option perfect for busy nights. These delightful wraps feature tender chicken, vibrant vegetables, and a rich teriyaki sauce, all nestled in a soft tortilla. Ready in under 30 minutes, they're versatile enough for lunch, dinner, or parties. Packed with flavor and nutrition, this recipe allows you to enjoy homemade meals without the stress. Perfect for meal prep or a delicious family dinner!
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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, finely grated

1/4 cup green onions, finely sliced

8 small tortillas or wraps (flour or corn, your preference)

1/4 cup shredded lettuce (for a fresh crunch)

1 tablespoon sesame seeds (optional, for garnish)

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine the diced chicken thighs with the teriyaki sauce. Make sure the chicken is well-coated in the sauce. Cover the bowl with plastic wrap or a lid, and let it marinate in the refrigerator for at least 30 minutes. This step enhances the flavor of the chicken.

    Cook the Chicken: Heat olive oil in a large skillet over medium heat. Remove the marinated chicken from the refrigerator, letting any excess sauce drain back into the bowl (reserve this for later). Add the chicken pieces to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and no longer pink in the center.

      Add Vegetables: Once the chicken is thoroughly cooked, add the finely chopped green bell pepper and grated carrot to the skillet. Stir-fry the mixture for an additional 2-3 minutes, or until the vegetables begin to soften but retain some crunch.

        Thicken the Sauce: Pour the reserved teriyaki marinade back into the skillet with the chicken and vegetables. Allow the mixture to simmer for about 3-4 minutes, stirring occasionally, until the sauce thickens and coats the chicken and veggies beautifully.

          Prepare the Wraps: While the sauce is thickening, warm the tortillas in a separate skillet over low heat for about 30 seconds on each side. This will make them more pliable and easier to fold.

            Assemble the Wrap Pockets: Lay a warm tortilla flat on a clean surface. Spoon a generous portion of the chicken and vegetable mixture into the center of the tortilla. Top with a handful of shredded lettuce and sprinkle sliced green onions for extra flavor and texture.

              Fold and Serve: Carefully fold in the sides of the tortilla over the filling, then roll it up from the bottom to create a pocket. Repeat this process with the remaining tortillas and filling. Serve immediately while warm, and if desired, sprinkle with sesame seeds for a delightful finishing touch.

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

                  Presentation Tips: Arrange the wrap pockets on a serving platter, with a side of extra teriyaki sauce for dipping. Garnish with a sprinkle of sesame seeds and a few slices of green onion for an appealing look!