If you’re a fan of tortilla, you’d know that a lot of things can go into it aside from traditional Mexican filling. Tortilla is a bread, after all, flat and unflavored and neutral enough to accommodate a wide range of filling.
So, I cooked chicken teriyaki and stuffed my flour tortillas with the sweet and salty chicken strips. And it worked.
Ingredients
- boneless breast of one chicken or 3 boneless thighs
1/4 c. of light soy sauce
1/4 c. of mirin (sweet rice wine)
1/4 c. of sake
2 tbsps. of sugar
1 tsp. of grated fresh ginger, optional
1 tbsp. of cooking oil
2/3 c. of finely sliced cabbage
1 cucumber, peeled, seeded and julienned
1 small carrot, peeled and julienned
6 flour tortillas
Instructions
Cut the chicken meat into strips. Place in a bowl. Add the soy sauce, mirin, sake, sugar and ginger, if using. Marinate for at least 30 minutes. Heat the cooking oil in a pan. Add the chicken with the marinade and cook over high heat until almost dry. Lift out the chicken pieces and transfer to a plate.
With the heat set to low, add the cabbage, carrot and cucumber.
Toss to coat the vegetables pieces well. Cook for about 30 seconds.
Warm the tortillas in a dry pan.
Lay a warmed tortilla flat. Add some vegetables. Top with chicken strips. Roll. Repeat until all the tortillas are filled.
Serve warm.
Cooking time (duration): 30 minutes excluding marinating time
Number of servings (yield): 3 to 4
Hi Connie! Where do you buy your flour tortillas? Thanks!
Shopwise.
great shots Ms. Connie and looks so mouthwatering