Difficulty Medium
Cook Time 10 min
Heat Medium 🌶🌶
A loaded teriyaki chicken wrap packed with sweet pineapple, crisp veggies, and tangy coleslaw, all wrapped up with lemon pepper rice and a creamy teriyaki mayo. Serve it with kettle chips for a satisfying lunch that beats any takeout.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 large flour tortillas 1 lb chicken breast, sliced thin 1/4 cup teriyaki sauce 1/2 red onion, sliced thin 1 green bell pepper, sliced thin 1/2 cucumber, sliced thin 1/2 cup fresh pineapple chunks 1 cup coleslaw mix 1 cup cooked white rice 1/2 teaspoon lemon pepper seasoning 1/4 cup mayonnaise 2 tablespoons teriyaki sauce (for mayo) 2 tablespoons sour cream Kettle cooked chips, for serving Directions 1 Cook chicken in a skillet over medium-high heat until done, about 6-8 minutes. Add 1/4 cup teriyaki sauce and toss to coat. Set aside. 2 Mix cooked rice with lemon pepper seasoning. In a small bowl, combine mayonnaise, 2 tablespoons teriyaki sauce, and sour cream to make teriyaki mayo. 3 Warm tortillas in a dry skillet or microwave for 15 seconds to make them pliable. 4 Lay tortillas flat and spread teriyaki mayo down the center. Layer with lemon pepper rice, teriyaki chicken, red onion, green pepper, cucumber, pineapple, and coleslaw. 5 Fold in the sides of the tortilla, then roll tightly from bottom to top. Cut in half on the diagonal. 6 Serve immediately with kettle cooked chips on the side.
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