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Teriyaki Chicken Wrap with Ginger Slaw

Makes: 4  servings
Serving size: 1  wrap Prep 20 mins Cook 5 mins


  • 1 pound  chicken tenderloins
  • 1/4 cup  teriyaki sauce
  • 1 tablespoon  chopped garlic
  • 3 tablespoons  white vinegar
  • 2 tablespoons  vegetable oil
  • 1 tablespoon  sugar
  • 2 teaspoons  teriyaki sauce
  • 2 teaspoons  minced jalapeno chile
  • 1 teaspoon  grated fresh ginger
  • 1 teaspoon  salt
  • 1 bag (16 oz.) coleslaw mix
  • 1 tablespoon  vegetable oil
  • 4 (10-inch) burrito-size tortillas
  • 2 cups  cooked rice
  • 1 cup  fresh cilantro leaves


1. Combine chicken, teriyaki sauce, and garlic in bowl. Refrigerate 10 minutes.

2. Meanwhile, for the Ginger Slaw, combine vinegar, oil, sugar, teriyaki sauce, jalapeno, ginger, and salt in large bowl. Stir in coleslaw mix.

3. Remove chicken from marinade with slotted spoon and pat dry with paper towels; discard marinade. Heat oil in large skillet over medium-high heat, 1 minute. Add chicken and cook, turning pieces 5 to 7 minutes, until browned and cooked through.

To assemble::

4. Heat tortillas according to package directions. Spoon one quarter of the rice down center of each tortilla. Divide Ginger Slaw and arrange on one side of rice. Divide cilantro and chicken and arrange next to slaw. Fold in sides of tortillas. Roll up tightly. Cut wraps in half. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)580,
  • Fat, total(g)16,
  • chol.(mg)66,
  • sat. fat(g)3,
  • carb.(g)74,
  • pro.(g)36,
  • sodium(mg)1660,
  • Percent Daily Values are based on a 2,000 calorie diet