Peanut Teriyaki Chicken Wraps

Name: Peanut Teriyaki Chicken Wraps
Cuisine: American
Ingredients: 1 tbsp Crushed peanuts; 1 cup Egg noodles; 3 large rice wraps; 1 large carrot; 1 Broccoli head; 1/2 a sweet pepper; 1 Green onion; 1/2 cup Sprouts; 2 Mushrooms; 1 large chicken breast; 1/4 cup Sesame teriyaki sauce

Willow Waller @cook_2945591

I tried a dish similar to this one at Jackson's Hole in Nelson BC, Canada. It was so delicious! Being a cook, I had to try to make it myself.

Willow Waller @cook_2945591

I tried a dish similar to this one at Jackson's Hole in Nelson BC, Canada. It was so delicious! Being a cook, I had to try to make it myself.

Saved

Ingredients

1 tbspCrushed peanuts
1 cupEgg noodles
3 largerice wraps
1 largecarrot
1Broccoli head
1/2a sweet pepper
1Green onion
1/2 cupSprouts
2Mushrooms
1 largechicken breast
1/4 cupSesame teriyaki sauce

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Steps

1

Cut the chicken into 1 inch strips and cook in olive oil with diced mushrooms and peanuts until the inside is no longer pink.
2

While the chicken is cooking, dice the pepper, chop the green onions and broccoli, and slice the carrot into 1/2 inch, thin strips.
3

Pour the rice noodles into a deep mixing bowl. Boil a pot of water and pour it over the noodles. Let them cook until they are firm, do not over cook or they will become mushy. Depending on the thickness of the noodles this will take from 5-10 minutes.
4

Once the chicken is cooked, add the veggies and a bit more oil. Eventually add the teriyaki sauce and put a lid on allowing the veggies to soften.
5

Once everything is finished cooking, drain the water from the noodles and combine everything in the mixing bowl.
6

Add the finished filling to your rice wraps and roll them which ever way is easiest for you. Enjoy!
7

You can also add what ever veggies you would like. Diced avocado tastes great, as do mini corn, bamboo chutes, and diced water chestnuts.