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Nutrition Facts
Serving Size 452 g
(Approx. 4 Servings)
Amount Per Serving
Calories 460 Calories From Fat 150
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 1620 mg 68%
Total Carbohydrate 57 g 19%
Dietary Fiber 7 g 28%
Sugars 14 g
Protein 38 g
Vitamin A 15% • Iron 4%
Vitamin C 2% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Teriyaki Chicken Wraps

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Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 1/4 Lb H-E-B Teriyaki Chicken Breasts
4 Oz mushrooms
1/2 green onions, chopped
1/2 cup(s) reduced sodium chicken broth
2 Tbsp teriyaki sauce
2 Tsp Hill Country Fare Corn Starch
1 Tsp pure sesame oil
1/2 Tsp Central Market Organics Crushed Red Pepper Flakes
3 cup(s) H-E-B Broccoli Slaw
4 burrito tortillas
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Instructions

1
Spray a large skillet with nonstick cooking spray and heat skillet over medium-high heat 3 minutes.
2
Sear chicken 2 minutes per side.
3
Reduce heat to medium-low, cover and cook 6-8 minutes, or until the internal temperature in the thickest part of the breast reaches 160°F.
4
Remove from skillet and cut into 1/4 inch thick slices.
5
While chicken cooks, slice mushrooms and chop green onions.
6
Combine chicken broth, teriyaki sauce and cornstarch in a small bowl. Set aside.
7
Heat sesame oil with pan juices in skillet.
8
Add mushrooms and red pepper flakes; sauté; 2 minutes.
9
Add broccoli slaw and sauté; 2 more minutes.
10
Add broth mixture and sliced chicken; stir and heat 1-2 minutes until slightly thickened.
11
Spoon chicken-broccoli mixture evenly over centers of tortillas; sprinkle with green onions.
12
Fold sides of tortilla over mixture and roll from the bottom to enclose filling.

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