Next Generation Life Fitness

Teriyaki Chicken Wraps

Preptime: 10 min.
Cooktime: 20 min.

Calories: 368
Carbs: 40g
Fat: 5g
Fiber: 2g
Protein: 36g
Satfat: 1g
Sodium: 992mg

Ingredients:

For the teriyaki chicken:
2/3 cup reduced-sodium soy sauce
1/4 cup mirin (rice wine)
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon freshly grated ginger
2/3 cup beer
6 skinless, boneless chicken breasts, 4 to 6 ounces each

For the wraps:
3/4 cup fat-free, whipped cream cheese
3 tablespoons minced, sweet onion
6 large flour tortillas
6 large green leaf lettuce leaves, shredded

Directions:
For the teriyaki chicken:
1. For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Cool over an ice bath.

2. Place the chicken and teriyaki marinade in a plastic bag and seal tight. Let the chicken marinate for at least 30 minutes, or overnight.

3. Preheat the grill to medium-high.

4. Grill the chicken on each side until it is cooked through, about 4 to 6 minutes per side. Transfer the chicken to a cutting board to cool and then cut into small pieces.

For the wraps:
5. In a small bowl, combine the cream cheese and onion. Add salt and pepper to taste.

6. Lay the flour tortillas out on a work surface in front of you. Divide the cream cheese mixture among the tortillas, spreading it out in the center of each tortilla. Divide the chicken among the tortillas and then add the lettuce. Tightly roll each tortilla into a cylinder, ending with the seam side down.

7. Cut each wrap on the diagonal and serve.