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Sriracha Chicken Wrap


Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

2 tablespoons Kikkoman® Preservative-Free Orange Sauce
1 tablespoon Kikkoman® Sriracha Hot Chili Sauce
1 pound thin chicken cutlets, oven baked, cut into strips
2 tablespoons mayonnaise
2 tablespoons yogurt, plain, low-fat
1 each lemon, small, fresh, juiced
2 tablespoons canola oil
4 each whole grain tortillas, 6-inch round, warmed up or kept in room temperature.
2 cups carrots, raw, peeled, shredded (6-7 small carrots)
2 cups romaine lettuce, raw, shredded
1/2 cup red onions, sliced 1/8-inch thin


  1. Pre-heat oven to 375 degrees
  2. Combine Kikkoman Preservative-Free Orange Sauce and Kikkoman Sriracha Hot Chili Sauce, mayonnaise, yogurt and fresh lemon juice.
  3. Place chicken cutlets with canola oil in a small roasting pan lined with aluminum foil, and bake for 15 minutes. Let cool and cut into 1/4-inch strips.
  4. Peel carrots and use a box grater to grate into shreds. Cut lettuce or use shredded lettuce. Place vegetables separately in small bowls for assembly.
  5. Cut red onions; wash in a small bowl with cold water to reduce sharpness in taste. Dry onions and keep in separate bowl for assembly.

To assemble wraps:

  1. Combine chicken with sauce mixture.
  2. Place whole grain tortillas in a flat prep surface. Add small amounts of lettuce and carrots (about 1/2 cup combined) across the middle of tortilla. Add 1/3 C of the chicken on top across the vegetables. Place red onions on top to garnish across the chicken.
  3. Take the edge of the tortillas and fold unto its middle; wrap bottom side unto the middle and fold across upwards toward the top of the tortilla.
  4. Cut wrap in half and serve.


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