These teriyaki wraps make for an easy and tasty main. Ground chicken (or tofu if vegan) is tossed in the sweet-savory sauce and then rolled in a low-carb wrap with fresh, crisp veggies. Butter lettuce, green onion, napa cabbage, and cucumber made the list, adding a lovely freshness to every bite. This recipe is perfect for anyone looking to add variety to their meal rotation without sacrificing taste or nutrition. If you have any leftovers, wrap them in plastic, aluminum foil, or store the teriyaki wraps in an airtight container before refrigeration. They will keep for 3-4 days.

Instructions

Add the soy sauce, monk fruit syrup, garlic, ginger, and oil to a small saucepan.
Bring to a gentle boil, reduce to a simmer, then whisk in the xanthan gum.
Leave to simmer until thickened.
Remove the sauce from the heat and set the sauce aside.
Heat the oil in a skillet over medium heat.
Add the chicken (or tofu) and cook while occasionally stirring for 5-7 minutes or until golden brown.
Pour the sauce over the protein, reduce the heat to low, and cook until nice and glazed.
Lay the wraps flat, top each with a lettuce leaf, then divide the chicken/tofu between the wraps.
Add green onions, cabbage, and cucumber, then tuck in the sides and roll.
Cut each wrap in half, if desired, and serve.

Nutrition Facts

Calories

309.93

Fat (grams)

7.04 g

Carbs (grams)

9.81 g

Fiber (grams)

4.68 g

Protein (grams)

32.29 g

Easy Teriyaki Wraps