Chicken Teriyaki Wrap

Have you ever eaten at a Tropical Smoothie Cafe? It’s one of our favorite restaurants to enjoy on the weekends for a quick healthy lunch, but with quarantine, I needed to figure out a way to recreate one of my favorite Tropical Smoothie menu items at home.

I fell in love with their Chicken Teriyaki Wrap and once I find something on a menu that I like, I order it repeatedly. This recipe is my version of the Tropical Smoothie Chicken Teriyaki Wrap. Their sauce has a little peanut butter in it and is a little spicy, but I have adapted my sauce because I can’t handle spicy foods as well as I used to. It’s what happens when you grow old.

If you like spicy foods then add a 1/4 tsp. of red pepper flakes to the teriyaki sauce, and if you’re a fan of peanut butter then add 1 – 2 tsp. of peanut butter as well. I’m content without it and these Chicken Teriyaki Wraps are so delicious that I could eat them everyday of the week for lunch.

If you’re trying to cut carbs this is an excellent salad as you can see in the photos below. Leave out the flour tortilla and fill a plate or bowl full of the filling for an amazing Chicken Teriyaki Salad!

Helpful hints to making this a wrap to remember, mix all of your filling ingredients together so that everything is evenly distributed with the salad dressing and add ins like chicken and fried onions before placing it in the tortilla shell. Don’t over stuff the tortilla shell or it will tear as you wrap it up. If you prefer a little texture to flour tortillas, brown the tortilla in a nonstick skillet after your roll it up.

I hope that you’ll try this recipe today and that you’ll leave a comment below. Also, follow @lifeabovethecafe on Facebook and Instagram. My social media links can be found below.

Ingredients:

For the Teriyaki Sauce:

• 1/4 cup of Soy Sauce
• 1/2 cup of water
• 1 Tbsp. of cornstarch
• 3 – 4 Tbsp. of honey
• 1/2 tsp. of garlic powder
• 1/4 tsp. of onion powder
• optional: 1/4 – 1/2 tsp. of red pepper flakes (I don’t add this)
• optional: 1 – 2 tsp. of peanut butter (I don’t add this)

For the wraps:

• honey mustard salad dressing (I use Great Value brand)
• Burrito size flour tortilla shells
• 2 cooked chicken breasts, diced 1/4 inch size
• 1 – 2 heads of Romaine lettuce chopped
• 1/3 – 1/2 bag of Coleslaw Mix
• 1/4 white onion diced
• 1/2 of a cucumber, deseeded and diced
• 1/2 –  1 cup of French Fried Onions

Directions:

Wash and prep all of the vegetables and dice the chicken.

Make the sauce by combining all of the sauce ingredients in a pan and bringing to a boil until the sauce thickens.  It’s usually ready in 5 minutes.  If it thickens up too much thin it with a little more water.  Leftover sauce will need to be refrigerated and will thicken up, but warm it with a little water and it will return to a thinner consistency.

On a large platter or in a bowl place down a layer of lettuce, then the coleslaw, diced chicken, white onion, cucumbers, and french fried onions.  Drizzle the surface with the teriyaki sauce and honey mustard dressing and then mix everything up.

Place the tortillas in the microwave to warm for 20 – 30 seconds.

Spread a layer of the filling mixture in the center of the tortills and roll it up tightly.  I like to cut the wrap in half.  Serve it with additional sauce if desired.

If your family likes a lot of sauce, then you may want to make a double batch of the Teriyaki sauce.  I don’t use the red pepper flakes or peanut butter, but Tropical Smoothie’s version has a spicy peanut butter flavor which is why I included it in the optional ingredients.

Additional Photos: