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| Teriyaki Chicken Wraps | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: Prep Time: 10 min. Cooking Time: 30 to 40 min. Difficulty: easy Serving Size: 4 |
4 boneless, skinless 6 oz. chicken breasts (cleaned, washed) ¼ cup of low-sodium teriyaki sauce 1 tbsp. sesame oil 1 tbsp. chili-garlic sauce 1 garlic clove, minced 1 tsp. salt 1 tsp. ginger 2 green onions, diced 1 cup shredded lettuce ½ cup brown rice, cooked 4 spinach wraps |
| Preparation: | |
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Total Calories: 269 Protein: 31 g (124 cal) Carbs: 25 g (100 cal) Fat: 5 g (45 cal) | |
| Instructions: | |
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1. Preheat oven to 350° F. 2. In a medium bowl, mix teriyaki sauce, sesame oil, chili-garlic sauce, garlic, salt, and ginger. 3. Place chicken in a 9" x 13" baking pan. Brush sauce over chicken. 4. Bake uncovered for 30 minutes. Then turn chicken and brush with sauce. Continue baking until chicken is cooked through. 5. Remove chicken from pan and evenly distribute chicken, onions, lettuce, and rice over wraps. Baste with any remaining sauce from pan. | |
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