Chicken Teriyaki Wraps
by
Clinton Kelly
A “Fan Fridge” creation from Clinton Kelly and Chef Leah Cohen — sweet, spicy, and way easier than it looks.
Prep Time:
10 Minutes
Cook Time
10 Minutes
Serves:
4 Wraps
Level:
Beginner
2 cups cooked chicken thighs, chopped
2 tbsp soy sauce
1 tbsp maple syrup (or honey or brown sugar)
1 tsp sriracha (plus extra to taste)
1 clove garlic, grated
1 tsp fresh ginger, grated
1 tbsp butter
1 scallion, sliced
1 tbsp sesame oil
1 tbsp sweet chili sauce (optional, recommended: Blues Hog)
4 flour tortillas (or large lettuce leaves for wraps)
½ avocado, sliced (optional)
4–6 lettuce leaves (optional, for layering or lettuce wraps)
¼ cup mayonnaise
Pickled jalapeños and onions, for topping
Ingredients
Step 1
Make the Sauce: In a small pan, combine soy sauce, maple syrup, sriracha, garlic, and ginger. Bring to a simmer and cook until slightly thickened, about 2 minutes.
Step 2
Add Chicken: Stir in chopped cooked chicken and toss to coat. Finish with butter and a drizzle of sesame oil.
Step 3
Build the Wraps: Toast tortillas (directly over the burner if you’re Michael Symon). Spread a layer of mayo mixed with sriracha.
Step 4
Assemble: Layer lettuce inside each tortilla, spoon in the chicken mixture, and top with avocado slices, pickled jalapeños, and scallions. Roll it up tight — or skip the tortilla entirely and use the lettuce leaves for a lighter version.
Instructions
Slice in half, drizzle with extra sauce if you dare
Eat immediately — before Carla steals yours.