Sweet Teriyaki Chicken Wrap

My camera decided to conk out on me as I was making dinner tonight, so unfortunately I have no pictures. Well I do, they’re just blurry and discolored. It seems to be in semi-working order now, but alas, the food is long gone. I asked for a new camera for Christmas, so hopefully there will be no more of this nonsense.

So yeah, no pictures. Just a really simple recipe for a yummy, fast dinner.

Sweet Teriyaki Chicken Wrap
Prep Time: Approx. 10 minutes

1 cup of chicken breast
1 tortilla of your choice (flour, wheat, whatever)
1 tablespoon of teriyaki sauce
1 tablespoon of sweet chili sauce
2 teaspoons of honey
3/4 cup rice of your choosing

Set your rice a-cookin’. I have the boil-in-bag kind of rice, which takes 10 minutes in boiling water. Then, get out a skillet or wok or some kind of pan, and cube or slice your chicken. You can use oil to cook it (sesame oil would be great), but I just sprayed some nonstick cooking spray in the skillet to cut out some fat. Cook up your chicken until it’s cooked through.

While it’s cooking, you can mix up the sauce. Mix your teriyaki sauce, sweet chili sauce, and honey up. Depending on how much chicken you use, you will need to double/triple/whatever this recipe. When your chicken is pretty much cooked, pour the sauce over it and toss it so the chicken is coated, then let it thicken slightly.

Put your cooked rice in a warm tortilla, then top with your chicken. Delicious!

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