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These Ginger Chicken Wraps are a nice refreshing lunch or dinner entree, You can eat them hot or cold. Wrap them up in foil and take them on a picnic lunch, or in a lunchbox for a delicious meal on the go.

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Prep Time: 15 Minutes
Cook Time: 7 Minutes
Total Time: 22 Minutes
Servings: 4


  • 3 Tbsp rice vinegar
  • 1 Tbsp vegetable or canola oil
  • 1 Tbsp sugar
  • 2 tsp. teriyaki sauce
  • 2 tsp. minced jalapeno chile
  • 1 tsp. finely grated gingerroot
  • 1 (16-oz) pkg coleslaw mix
  • 1 lb. chicken tenderloins
  • 1/4 cup teriyaki sauce
  • 1 Tbsp minced garlic
  • 1 tsp. vegetable oil
  • 2 cups cooked rice
  • 4 (10-inch) flour tortillas, heated
  • 1 cup chopped fresh cilantro



  2. Whisk together the vinegar, oil, sugar, teriyaki sauce, jalapeno chile, and gingerroot in a bowl. Add the coleslaw mix and toss to coat. Refrigerate while making the chicken.


  4. Combine the chicken, teriyaki sauce and garlic in a bowl and mix well. Marinade in the refrigerator for 10 minutes.

  5. Drain marinade sauce from the chicken and discard. Pat the chicken dry with paper towels. Heat the oil in a nonstick skillet. Add the chicken. Cook for 5-7 minutes, or until cooked through and brown on both sides.

  6. Spoon 1/4 of the rice down the center of each tortilla. Spoon 1/4 of the slaw on 1 side of the rice. Arrange the chicken and cilantro next to the slaw. Fold in the sides of the tortillas and roll to enclose the filling. Cut each wrap into halves before serving.

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