The 500 Calorie Chicken Teriyaki Wrap, made in 19 Minutes
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Macros entire recipe:
120g chicken breast
1/2 bell pepper
1 onion
20g fat free cream cheese
50g ap flour
60g skyr
1g each garlic powder, onion powder
salt, pepper
1/2 tsp baking powder
soy sauce 20g
rice vinegar 10g
honey 10g
Directions:
Start by cutting the chicken breast into bite-size pieces. You can choose to wash and marinate the meat but that is not mandatory. The marinate consists of a little bit of salt, cornstarch, and baking soda, 5g soy sauce, and 2g oil.
Combine dough ingredients and mix them into a doughball. Let it rest for 5-10 minutes.
Add sauce ingredients into a glass and mix. Chop up vegetables.
Now add a bit of oil into a pan without any heat. Add the dough ball and press it down from the middle towards the edges all around until you have a tortilla shape. Then switch the heat up to medium and flip the bread every 1-2 minutes until done.
Meanwhile start frying the vegetables in a pan with a touch of oil on medium heat, for 3-5 minutes. Then add in the chicken and keep frying under occasional stirring for 1-2 minutes. Add in the sauce and keep mixing. If the sauce is not thick enough, combine a bit of water with cornstarch and add this to the sauce to thicken it. Keep frying until everything is very sticky.
Spread cream cheese into the middle of the wrap. Then add the chicken teriyaki on top and roll into a wrap. Done!
00:00 Chicken teriyaki recipe
03:59 Cooking the teriyaki wrap
06:23 Macros
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