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Chicken teriyaki in arrowroot wraps recipe

A deliciously light twist on a family favourite, with loads of flavour.

Chicken teriyaki in arrowroot wraps

Serves: 4

Ingredients

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  • Arrowroot wraps
  • Teriyaki
  • Chicken
  • Fillings
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    What to do

  • 1. For the arrowroot wraps, combine all ingredients in a small bowl until a smooth batter forms.

  • 2. Heat a small frying pan over medium heat and brush with some coconut oil.

  • 3. Pour 1/8th of the batter in and cook for approximately 1-2 minutes on each side. Continue with rest of batter. Place cooked tortillas to the side and keep warm.

  • 4. For the teriyaki sauce, add all sauce ingredients to a small bowl and whisk until well combined.

  • 5. To cook the chicken, heat oil over medium-heat in a large frying pan.

  • 6. Add chicken strips and cook for 2-3 minutes or until browned.

  • 7. Add teriyaki sauce and simmer for 2-3 minutes until it thickens and chicken is cooked.

  • 8. Top arrowroot wraps with teriyaki chicken and the remaining ingredients. Sprinkle with sesame seeds and roll up to serve.

  • Note: Most teriyaki sauces are filled with empty sugars and are loaded with sodium. This healthy version tastes delicious, obtaining its flavour from a combination of raw honey mixed with tamari.

    Tip: Store leftovers in an airtight container in the fridge for up to four days, or freeze for up to four months.

    Recipe and image from Wholesome Child: Complete Nutrition Guide and Cookbook by Mandy Sacher. 

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