Teriyaki Chicken Wrap

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Soft tortilla wraps		2
Chicken breast fillets		150g
Salad		4 leaves
Avocado		1/2
Cheddar cheese (grated)		4 handfuls
Sunflower oil		1 tbsp
Mayonnaise		as required
Teriyaki sauce:
Soy sauce		1 tbsp
Sugar		2 tsp
Water		1 tbsp
Sake		1 tbsp

Method

Cook

25min

Heat the oil in a frying pan and fry the chicken breast meat cut into long pieces slowly for 4-5 minutes on medium heat.

Add all the ingredients of the teriyaki sauce to Step 1 and turn the heat up to high. Mix together the chicken and sauce and reduce the sauce. Remove the chicken and allow to cool.

Put the soft tortilla on a piece of cling film.

Place half the salad leaves, the cooked chicken from Step 2, the grated cheddar and sliced avocado on top in the middle and drizzle with the mayonnaise.

To wrap securely, fold up from the bottom, then wrap over both sides to the front, using the cling film to keep everything in place.

Repeat once more.

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