Teriyaki Chicken, Walnut & Vegetable Wraps

A convenient way to have stir fry on the go

Authored by: Walnut Marketing Board

  • Print Recipe
  • Cooking Time: Under 30 minutes
  • Serves: 6
  • Suitable Diets: Dairy Free, Low Fat


  • 1/2 cup chopped walnuts
  • 1 medium onion, thinly sliced
  • 1 pound boneless, skinless chicken breasts, cut into 1/2 inch wide strips
  • 1 cup broccoli florets, blanched and drained
  • 2 medium carrots, peeled, cut into matchsticks, blanched and drained
  • 1/2 cup snow peas, cut in half on the diagonal, blanched and drained
  • 1/2 cup prepared reduced sodium teriyaki sauce
  • 6 10 inch fat free flour tortillas, warmed in microwave for 30 seconds
  • 2 cups hot, cooked longgrain white rice


Heat walnuts in a dry skillet over mediumhigh heat 12 minutes until walnuts are slightly toasted. Set aside and reserve. Coat a 12 inch nonstick skillet with vegetable cooking spray and set over mediumhigh heat. Add onion and saute, stirring occasionally, 3 minutes. Add chicken and saute, stirring occasionally, until chicken is golden brown and cooked throughout, about 6 minutes. Stir in broccoli, carrots, snow peas, sauce and walnuts heat through.To assemble, place tortillas on work surfac. cover with rice, dividing equally, leaving a 1 inch border empty on each tortilla. Top with chicken mixture, dividing equally. Beginning at the bottom of each tortilla, roll the bottom over the filling, then fold in the sides, and lastlly, roll the bottom ove the filling to enclose the package.