Teriyaki Veggie Wraps Food

TERIYAKI CHICKEN LETTUCE WRAPS

Steps:

• In a small bowl or glass measuring cup, whisk together the soy sauce, honey, ginger, garlic powder, hot sauce and fish sauce. Set aside. In a food processor, combine the carrots and onion. Pulse until finely chopped. Add the chicken, then pulse several times to begin chopping the chicken. Add the sauce then continue pulsing just until the chicken is well chopped, but not ground. The pieces should be about 1/4 inch to 1/2 inch. In a large skillet over medium-high, heat the oil. Add the chicken and cook, stirring often and breaking up any clumps, until cooked through, about 8 minutes. In a small glass, stir together the cornstarch and water, then add to the skillet. Stir and cook for another 2 minutes. Transfer the chicken to one side of a serving platter. Arrange the lettuce leaves on the other side. Diners help themselves by spooning the chicken into individual leaves, using the leaves as they would a sandwich wrap.

LOW-FAT TERIYAKI VEGETARIAN BEEF WRAPS

Steps:

• In bowl, toss beef strips with teriyaki sauce, cover and marinate.
• Meanwhile, in medium bowl combine first 6 ingredients, mix well and set aside.
• Heat vegetable oil in non-stick skillet. Add beef strips and stir fry over medium-high heat for 2 minutes.
• Place a fourth of the meat down center of each tortilla.
• Top each with a fourth of cole slaw mixture and a scallion, if using.
• Roll up and enjoy with more teriyaki sauce if desired.

TERIYAKI BEEF WRAPS

Steps:

• In bowl, toss thinly cut steak with teriyaki sauce, cover and marinate 6-8 hours or overnight.
• The next day, in medium bowl, combine first 6 ingredients.
• Mix well, set aside.
• In hot non-stick skillet with 1 Tbl. oil, cook and stir beef teriyaki mixture over medium-high heat for 2 minutes for rare to medium-rare, 2-3 minutes for medium-rare to medium, 4-5 minutes for medium to more well-done. Cook to your own preference.
• *Use sirloin or more tender cuts of meat (such as beef tenderloin) if preferrred! Times depend on how hot pan is and how thinly sliced meat is, so watch carefully.
• Place a fourth or less of the meat down center of each tortilla.
• Top each with a fourth or less of cole slaw mixture.
• Roll up and enjoy with *more teriyaki sauce!
• *Definately serve with more teriyaki sauce for dipping, it does kinda need it. Or should I say it was REALLY good that way! :).
• ENJOY!

TERIYAKI TOFU WRAPS

Steps:

• Heat oil in a small skillet. Drain and press out excess liquid in Tofu.
• Fry tofu until golden brown.
• Cut yellow onion into thin slices. Saute in a large pan until traslucent and a kind of sweet aroma comes from them. You will want to cook them over low to medium heat for this effect.
• Add fried tofu to the pan with the onion. Add 3/4 bag of coleslaw mix.
• Add garlic, 5 spice, Sriracha hot sauce and Hawaiian teriyaki.
• Cook over medium-low heat just until cabbage starts to wilt.
• Add the green onion and toss into mixture. Let cook until fragrant, then immediately remove pan from heat source.
• Spoon evenly into the tortillas (6-8) and wrap them, burrito style.
• Viola! Yummy vegetarian and Vegan dinner served. Sure to be a family favorite.

TERIYAKI CHICKEN, WALNUT & VEGETABLE WRAPS

Steps:

• Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted.
• Set aside and reserve.
• Coat a 12-inch nonstick skillet with vegetable cooking spray and set over medium-high heat.
• Add onion and sauté, stirring occasionally, 3 minutes.
• Add chicken and sauté, stirring occasionally, until chicken is golden brown and cooked throughout, about 6 minutes.
• Stir in broccoli, carrots, snow peas, sauce and walnuts; heat through.
• To assemble, place tortillas on work surface.
• Cover with rice, dividing equally, leaving a 1-inch border empty on each tortilla.
• Top with chicken mixture, dividing equally.
• Beginning at the bottom of each tortilla, roll the bottom over the filling, then fold in the sides, and lastly, roll the bottom over the filling to enclose the package.

TERIYAKI CHICKEN WRAPS

Steps:

• Combine cabbage and carrots in bowl; set aside.
• Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
• Add chicken. Cook, stirring occasionally, 5 to 7 minutes or until chicken is no longer pink in center. Add cashews and green onions; stir. Continue cooking 1 to 2 minutes or until heated through.
• Place 1/4 chicken mixture onto each tortilla; top with 1/4 cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.