Mandarin Chicken Wrap Recipe
Chicken, lettuce, mandarin oranges, carrots, red pepper and onion, wrapped in a tortilla with teriyaki sauce.
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Ingredients
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Wrap filling
Wraps & finishing
Method
Wrap filling
Prep
Pat the chicken dry and slice into 1/2-inch strips. Drain mandarin segments well if using canned. Thinly slice the red bell pepper and red onion, shred or julienne the carrots, and rinse and dry the lettuce. Measure out the teriyaki sauce.
Cook chicken
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. When shimmering, add the seasoned chicken in a single layer. Cook without moving for 2-3 minutes to develop color, then stir and continue cooking until chicken is cooked through and no longer pink (about 4-6 minutes total depending on thickness).
Add teriyaki and cook down
Reduce heat to medium-low, pour 1/2 cup teriyaki sauce over the cooked chicken, stir to coat. Let simmer gently until the sauce thickens slightly and coats the chicken, about 2-3 minutes. Remove from heat and let rest 2 minutes.
Combine with fruit and vegetables
Gently fold drained mandarin segments, shredded carrots, sliced red pepper, and sliced red onion into the teriyaki-coated chicken. Taste and adjust: add a pinch more salt or pepper if needed. If the mandarin segments are very juicy, drain some liquid to avoid soggy wraps.
Assemble & serve
Assemble wraps: lay one warm tortilla flat. Place 1/2 cup of lettuce in the center, top with about 1/3 of the chicken-vegetable-mandarin mixture (about 3/4 to 1 cup), spooning some of the thickened teriyaki over the filling. Sprinkle with toasted sesame seeds if using. Fold the sides in and roll tightly from the bottom to enclose the filling.
Serve: slice each wrap in half on a slight diagonal. Serve immediately with lime wedges on the side to squeeze over the filling if desired. Leftovers can be stored separately (fillings refrigerated and tortillas wrapped) for up to 2 days; assemble just before eating to keep tortillas from getting soggy.