Teriyaki Wraps

This is from Fast and Healthy Menus for Busy Moms by Marilyn Moll at The Urban Homemaker 


1 1/2 cups low sodium soy sauce

1/2 cup lemon juice

1 1/4 tsp. ground ginger

2 cloves garlic, minced

1/4 cup minced parsley

2 bonless chicken breast halves, sliced OR 1 lb. London Broil, sliced thinly.

Combine ingredients with meat in a large zip top freezer bag and refrigerate overnight.

Other Ingredients:

1 cup uncooked rice

1/2 cup broccoli florets

1/2 cup chopped red bell pepper

5 oz. can water chestnuts, drained, and sliced

1 cup bean sprouts, optional

1 cup Chinese pea pods or snow peas, fresh or frozen

Pita Pockets or whole wheat tortillas

Drain the marinade form the meat, reserving 1/4 cup liquid to use in cooking rice.  Prepare rice.  In a skillet or wok over high heat, stir-fry the meat for about 3 minutes or until no longer pink.  Add broccoli, pepper, chestnuts, bean sprouts, peas, and stir fry 2 to 3 minutes.  Add rice and heat through.  Assemble tortillas with filling.  Serves 5-6

This entry was posted in Recipes, Teriyaki Wraps, Uncategorized. Bookmark the permalink.

One Response to Teriyaki Wraps

  1. Pingback: Week 4 Menu | ourjourneywithhim

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