Ingredients
Scale
- 2 pounds boneless skinless chicken breasts
- 1 cup shredded Jack cheese
- 8 canned Dole pineapple slices
- 1 head of Romaine lettuce
- Teriyaki sauce (homemade)
- 1 tablespoon olive oil
Instructions
- Prepare the teriyaki sauce by mixing soy sauce, water, red wine vinegar, brown sugar, granulated sugar, minced garlic, and ground ginger in a saucepan over medium heat until sugars dissolve. Combine cornstarch with warm water in another bowl; whisk until smooth and add to the sauce to thicken. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with salt and pepper. Cook until no longer pink, then stir in two-thirds of the teriyaki sauce to coat.
- Assemble the wraps by placing chicken in washed Romaine leaves and topping with cheese, green onions, and pineapple slices.
- Serve warm with remaining teriyaki sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap (150g)
- Calories: 290
- Sugar: 12g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg