A few months back we promised to add more recipes and content to our “Homefield” section. And so far we have failed to live up to that promise. For that I am deeply sorry, but quite honestly, it’s hard to steer away from going to restaurants and having someone else cook for you.
Nonetheless it was time for a change. I’ve been making these delicious wraps for quite a while now and I thought it would be nice to share the recipe with all of you at home. It’s pretty much fail-proof and ingredients are at a minimum. But the end product is far from the usual.
Below is the “recipe” if you want to call it that. I’ve never been the one to cook from a recipe card. Instead of tablespoons and cups I prefer “eyeballin” and handfuls. But for the sake of the recipe I will keep it as accurate as possible:
1 pkg. Boneless Chicken Breast (stir-fry)
1 med. Green Pepper
1 med. Red Pepper
1 med. White Onion
1 cup Sliced Baby Portobello Mushrooms
2 cloves of Garlic
2 Tbs Olive Oil
1 tsp Salt
1 tsp Pepper
1/3 cup of Veri-Veri Teriyaki
4-6 Flour Tortillas/Wraps
1. Gather the peppers and onions and cut/slice/chop into pieces. I usually go “rustic” when I chop my veggies but if your prefer a more uniformed look, then by all means.
2. On low-medium heat add the olive oil and chopped garlic into a large skillet. As a result of the moderated heat, the finely chopped garlic will absorb the oil and create an amazing base for our veggies to cook in.
3. Once you see the garlic sizzle, add the chopped peppers and saute for 3-5 minutes. Peppers take longer to cook which is why I always put them in first.
4. As the peppers begin to tenderize and soften, throw in the sliced onions and mushrooms. By now, the fusion of the olive and garlic will seep into the pores of the veggies creating an aroma that cannot be described with words.
5. While the veggies are continuing to cook, quickly pan-sear the stir-fry chicken strips in a different pan. All they need is about 2-3 minutes on each side. (Just head to the meat section of your favorite supermarket and your butcher should have pre-packaged chicken breast that have already been cut into stir-fry pieces)
6. Add the chicken into the skillet with the veggies and then add salt, pepper, and the Veri-Veri Teriyaki.
7. Combine the ingredients with a large spoon, spatula, or any other utensil you have lying around. If you’ve been following correctly up to this point your skillet should look a little something like this:
8. On low heat, cover the skillet with aluminum foil and let it cook for an additional 5 minutes.
9. Grab your flour tortillas/wraps (I told you this was easy)
10. Fill each tortilla/wrap with a hearty portion of the teriyaki chicken and enjoy!!
(Makes 4-6 servings)