Today we are going to show you how to make Grilled Chicken Wraps.
I really love wraps because they are so versatile. You can change them up in so many different ways to make something totally unique and tasty.
In this particular recipe we use a Teriyaki marinade to add a ton of flavor to the wraps.
Enjoy!
Grilled Chicken Wraps
1 1/2 lbs skinless, boneless chicken breasts
1/2 cup bottled honey-mustard salad dressing
1/3 cup sour cream
3 tbsp Kikkoman Teriyaki Marinade & Sauce
1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 cloves garlic, minced
1/2 tsp ground ginger
6 (8 to 10-inch) flour tortillas
1 tbsp vegetable oil
2 cups fresh spinach leaves or arugula
1 small red onion, halved and sliced (optional)
1 medium tomato, chopped
To prepare the creamy Teriyaki dressing,combine the salad dressing, sour cream, and th 3 tbsp of Kikkoman Teriyaki marinade in a small bowl. Set aside.
In a large resealable storage bag place the chicken and add in the 1/2 cup of Kikkoman Teriyaki marinade, garlic, and ginger. Close the bag and turn several times to fully coat the chicken.
Refrigerate at least 2 hours, preferable overnight.
Set up your gas or charcoal grill for medium-high heat.
Take the chicken from the marinade and place on the grill. Discard the remaining marinade.
Grill for approximately 12 – 15 minutes turning once half way through grilling. The internal temperature should be 165F when taken with an instant read thermometer like this one.
Once the chicken is finished remove from the grill and slice into thin strips.
Lightly brush the tortillas with vegetable oil and place on the grill. Grill for about 30 seconds, turning once.
Take the tortillas off the grill and spread a bit of the creamy Teriyaki dressing on each. Top with the sliced chicken, spinach, onion, and tomato. Wrap the tortilla.
Serve with the remaining dressing.
image courtesty of imgeorge/flickr