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Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 25 minutes

Ingredients

  • 4 burrito size flour tortillas
  • 3 chicken breasts
  • Teriyaki Sauce or Marinade
  • 1-2 Tbsp tahini
  • 1/4 cup peanuts, finely chopped
  • 1/2 bag baby carrots
  • Handful romaine lettuce
  • 1 bag Snap peas

 Directions

  • Combine teriyaki sauce/marinade with tahini.
  • In skillet, add sauce mixture and chicken. Saute chicken about 5 minutes on each side until cooked through (Cooking times will vary depending on thickness of the chicken).
  • Once chicken is cooked, slice it into strips.
  • Shred carrots (I used baby carrots because that’s what I had… “an adult” carrot will work just fine too 🙂 )
  • Rinse and pat dry the snap peas. Place them in a saucepan with about 1/2 inch of water. Bring water to a boil, then reduce heat and simmer for 3-4 minutes. Season steamed snap peas with a pinch or two of salt.
  • Assemble wrap by adding chicken, shredded carrots, lettuce, peanuts in the tortilla. Serve with side of steamed snap peas.

 

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