This is the second meal of two. See my Teriyaki Chicken recipe for the chicken portion of this meal.

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Name: Teriyaki Chicken Burrito Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: not set
Ingredients: 1 tablespoon Grapeseed oil; 1 Pound Teriyaki chicken (made ahead) Cut into thin strips; 2 Cups Napa cabbage Shredded; 1/2 Cup Snow peas (optional) Cut into thin slices lengthwise; 1/2 Can Organic black beans Drained and rinsed; 1/2 Red bell pepper Cut into thin strips; 1/4 Cup Teriyaki sauce (leftover from first meal); 4 9 inch burrito size tortillas; 1/4 Cup Cilantro Roughly chopped; 2 tablespoons Jack cheese Shredded; Hot sauce (optional)

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INGREDIENTS

1 tablespoon Grapeseed oil
1 Pound Teriyaki chicken (made ahead) ; Cut into thin strips
2 Cups Napa cabbage ; Shredded
1/2 Cup Snow peas (optional) ; Cut into thin slices lengthwise
1/2 Can Organic black beans ; Drained and rinsed
1/2 Red bell pepper ; Cut into thin strips
1/4 Cup Teriyaki sauce (leftover from first meal)
4 9 inch burrito size tortillas
1/4 Cup Cilantro ; Roughly chopped
2 tablespoons Jack cheese ; Shredded
Hot sauce (optional)

INSTRUCTIONS

Heat tortillas carefully over a low open flame or in a sauté pan over medium heat. Tortillas can also be wrapped in a paper towel and microwaved for 1 minute.

Using a slotted spoon to remove any liquid, fill each tortilla with chicken and vegetables and a sprinkle of cilantro and cheese. Roll up and serve warm.

NOTES

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Teriyaki Chicken Burrito Wraps

1 tablespoon Grapeseed oil
1 Pound Teriyaki chicken (made ahead) Cut into thin strips
2 Cups Napa cabbage Shredded
1/2 Cup Snow peas (optional) Cut into thin slices lengthwise
1/2 Can Organic black beans Drained and rinsed
1/2 Red bell pepper Cut into thin strips
1/4 Cup Teriyaki sauce (leftover from first meal)
4 9 inch burrito size tortillas
1/4 Cup Cilantro Roughly chopped
2 tablespoons Jack cheese Shredded
 Hot sauce (optional)

Heat a large, nonstick sauté pan over medium heat. Once hot add in the Grapeseed oil and then the cooked chicken. Toss to coat and cook for 2-3 minutes. Add in the Napa cabbage, snow peas, beans, and red pepper. Stir to combine (tongs work best) and season with the left over teriyaki sauce - set aside.
Heat tortillas carefully over a low open flame or in a sauté pan over medium heat. Tortillas can also be wrapped in a paper towel and microwaved for 1 minute.
Using a slotted spoon to remove any liquid, fill each tortilla with chicken and vegetables and a sprinkle of cilantro and cheese. Roll up and serve warm.

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Nutrition

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Serving Size: 1 Serving (311g)
Recipe Makes: 4 Servings

Calories: 470
Calories from Fat: 142 (30%)

Amt Per Serving		% DV

	Total Fat 15.7g	21 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 2.9g
Cholesterol 22.4mg		7 %
Sodium 1233.6mg		43 %
Potassium 440.1mg		12 %
Total Carbohydrate 60.2g		18 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 57.7g
Protein 19.2g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 470

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