Teriyaki Chicken Wraps

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Difficulty: easy

Ingredients

4 boneless, skinless 6 oz. chicken breasts (cleaned, washed)
1/4 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
1/2 cup brown rice, cooked
4 spinach wraps

Directions

Preheat oven to 350F.
In a medium bowl, mix teriyaki sauce, sesame oil, chili-garlic sauce, garlic, salt, and ginger.
Place chicken in a 9" x 13" baking pan. Brush sauce over chicken.
Bake uncovered for 30 minutes. Then turn chicken and brush with sauce. Continue baking until chicken is cooked through.
Remove chicken from pan and evenly distribute chicken, onions, lettuce, and rice over wraps. Baste with any remaining sauce from pan.