- Add sliced chicken to a shallow dish with ¼ cup teriyaki sauce. Stir to coat. Marinate for 2 hours or overnight.
- Whisk together remaining teriyaki sauce, water, and cornstarch in a saucepan. Heat over low heat until simmering. Continue to simmer until thickened, about 2 minutes. Remove from heat and set aside to cool until warm.
- Drain and discard marinade from chicken. Heat oil in a large skillet over medium heat until sizzling. Add chicken and cook for 8-10 minutes. Stirring regularly. Cool chicken until warm or chill.
- Assemble lettuce, tomato, chopped bacon and ¼ of chicken on a tortilla. Drizzle with teriyaki sauce. Fold tortilla. Repeat with remaining ingredients. Serve wraps right away or refrigerate until serving.
Teriyaki Chicken Bacon Wraps
Yield
4
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
2 hours, 27 minutes
kikkoman products used:
ingredients
12 ounces of chicken breast, sliced thinly
¼ + ¼ cup Kikkoman® Teriyaki Marinade & Sauce, divided
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon cooking oil
Leafy lettuce
1 medium tomato, sliced
4 slices bacon, cooked and chopped
4 10-inch spinach tortillas
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
