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In today’s fast-paced world, finding a meal option that is both nutritious and convenient can be a challenge. Enter Mini Chicken Teriyaki Wrap Pockets, a delightful fusion of flavors and textures that not only satisfies your taste buds but also nourishes your body. These wrap pockets present a perfect balance of lean protein from chicken and an array of vibrant vegetables, making them suitable for various occasions. Whether you’re looking to impress guests at a family gathering, preparing a snack for a casual get-together, or simply meal prepping for a busy week ahead, these wraps are an ideal choice.

Mini Chicken Teriyaki Wrap Pockets

Looking for a quick and healthy snack? Try these Mini Chicken Teriyaki Wrap Pockets! Packed with lean chicken, vibrant veggies, and a savory teriyaki sauce, they are perfect for any occasion. These wraps are easy to make, nutritious, and deliciously satisfying. Assemble them in a matter of minutes and enjoy the delightful fusion of flavors. Customize with your favorite vegetables and sauces for a personal touch. A perfect option for meal prep or family gatherings!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breast, diced into bite-sized pieces

½ cup teriyaki sauce (your choice of store-bought or homemade)

1 tablespoon vegetable oil

1 teaspoon sesame oil (for finishing)

1 cup shredded carrots

1 cup chopped cucumbers

1 cup purple cabbage, finely sliced

3 green onions, finely chopped

8 small whole wheat or spinach wraps

¼ cup toasted sesame seeds (for garnish)

Fresh cilantro or parsley leaves (for garnish)

Soy sauce (for drizzling, optional)

Instructions
 

Marinate the Chicken: In a medium-sized mixing bowl, combine the diced chicken with the teriyaki sauce. Make sure all the chicken pieces are well-coated. Allow this to marinate for at least 30 minutes in the refrigerator for a burst of flavor, or up to 2 hours for an even richer taste.

    Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the marinated chicken, spreading it out in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and glistening in its teriyaki glaze. For an added layer of flavor, finish the chicken with a drizzle of sesame oil just before removing it from the heat.

      Prepare the Veggies: While the chicken is cooking, prepare the vegetable filling. In a mixing bowl, combine the shredded carrots, chopped cucumbers, finely sliced purple cabbage, and chopped green onions. Toss these ingredients gently to create a colorfully fresh veggie mix that will add crunch to your wrap pockets.

        Assemble the Wrap Pockets: Take one wrap and lay it flat on a clean surface. Place a generous portion of the cooked chicken in the center, then add a handful of the fresh veggie mix on top. Fold the sides of the wrap inward and then roll it up tightly from the bottom to form a pocket. Repeat this process with the remaining wraps until all ingredients are used.

          Serve: Using a sharp knife, cut each wrap pocket diagonally in half. Arrange them on a beautiful serving platter. Sprinkle toasted sesame seeds over the tops for added crunch and garnish with fresh cilantro or parsley leaves to brighten the presentation. For those who enjoy a bit of extra flavor, consider drizzling some soy sauce over the wraps or serve it on the side for dipping.

            Enjoy: These mini chicken teriyaki wrap pockets can be served warm or at room temperature, making them an excellent choice for appetizers or party snacks. Enjoy the delightful combination of flavors and textures!

              Prep Time, Total Time, Servings: 30 mins | 1 hour (including marination time) | Serves 4-6