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Mini Chicken Teriyaki Wrap Pockets present a delightful fusion of flavors and textures, making them an irresistible choice for anyone looking to enjoy a versatile and delicious meal. These wraps are not only easy to prepare but also cater to a variety of occasions, from casual family dinners to festive gatherings and healthy lunchboxes. The combination of savory chicken, fresh vegetables, and a delectable teriyaki sauce creates a satisfying dish that appeals to both children and adults alike. Whether you are a seasoned cook or a kitchen novice, this recipe is designed to be straightforward and enjoyable.

Mini Chicken Teriyaki Wrap Pockets

Discover the delight of Mini Chicken Teriyaki Wrap Pockets, a perfect fusion of flavors that make for a versatile meal choice. Packed with protein and fresh veggies, these wraps are ideal for family dinners, lunchboxes, or gatherings. The savory chicken marinated in a sweet teriyaki sauce, paired with vibrant vegetables like carrots and cucumbers, creates a satisfying dish that’s appealing to all ages. Enjoy simple, healthy cooking with this easy recipe that encourages creativity in the kitchen!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breast, diced

½ cup teriyaki sauce (store-bought or homemade)

1 tablespoon vegetable oil

1 teaspoon sesame oil

1 cup shredded carrots

1 cup chopped cucumbers

1 cup purple cabbage, finely sliced

3 green onions, chopped

8 small whole wheat or spinach wraps

¼ cup sesame seeds (toasted, for garnish)

Fresh cilantro or parsley (for garnish)

Soy sauce (for drizzling, optional)

Instructions
 

Marinate the Chicken: In a medium bowl, mix the diced chicken with the teriyaki sauce. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.

    Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes until the chicken is fully cooked and glowing with a delicious glaze. Stir occasionally to ensure even cooking. If desired, finish with a drizzle of sesame oil for added flavor.

      Prepare the Veggies: While the chicken is cooking, prepare the vegetables. In a separate bowl, mix the shredded carrots, chopped cucumbers, purple cabbage, and green onions together. This mixture will serve as the fresh crunch in your wrap pockets.

        Assemble the Wrap Pockets: Lay one wrap flat on a clean surface. Spoon a portion of the cooked chicken into the center, followed by a generous handful of the fresh veggie mix. Fold the sides of the wrap inwards and then roll it up tightly from the bottom to create a pocket. Repeat this with the remaining wraps.

          Serve: Cut each wrap pocket in half diagonally and arrange them on a serving platter. Sprinkle with toasted sesame seeds for a delightful crunch and garnish with fresh cilantro or parsley. Optionally, drizzle some soy sauce over the top or serve on the side for dipping.

            Enjoy: Serve these mini chicken teriyaki wrap pockets warm or at room temperature for a perfect appetizer or party snack!

              Prep Time, Total Time, Servings: 30 mins | 1 hour (including marination) | Serves 4-6