Teriyaki Chicken and Provolone Wrap

Instructions

1. 1

   Use boneless, skinless chicken thighs and four large flour tortillas, approximately 30 cm across and 90 g each. Thinly slice the onion. On a separate board, cut the chicken into strips about 1 cm thick. Do not rinse raw chicken; wash your hands and clean the knife, board and work surface afterward.

2. 2

   Heat a 30–32 cm skillet over medium-high heat for 1 minute. Add 5 ml oil and the onion. Cook for 8–10 minutes, stirring regularly, until softened with browned edges. Meanwhile, wash and dry the lettuce and tomato, shred the lettuce, dice the tomato and thinly slice the provolone. Transfer the cooked onion to a clean bowl.

3. 3

   Keep the skillet over medium-high heat. Cook the chicken in two equal batches, using 2.5 ml of the remaining oil for each batch. Spread each batch out and cook for 6–7 minutes, turning occasionally, until browned and the thickest pieces reach 74°C/165°F. Transfer cooked chicken to a clean plate, not the surface that held it raw.

4. 4

   Return all the chicken and onion to the skillet. Add the teriyaki sauce and 30 ml water. Simmer over medium heat for 2–3 minutes, stirring, until the filling is hot throughout, reaches 74°C/165°F and is coated in sauce without a watery puddle. Transfer to a clean bowl and cover to keep warm.

5. 5

   Carefully wipe the skillet clean using a folded paper towel held with tongs. Set it over medium-low heat and warm each tortilla for 10–15 seconds per side, just until flexible. Keep the warmed tortillas stacked under a clean kitchen towel.

6. 6

   Spread 15 g mayonnaise across the center of each tortilla, leaving a generous border. Divide the warm chicken and onion evenly between them, then top each with 25 g provolone so it begins to soften. Divide the lettuce and tomato evenly over the filling. Fold both sides inward, then roll tightly from the bottom, enclosing the filling.

7. 7

   Place two wraps seam-side down in the dry skillet over medium-low heat. Toast for about 2 minutes per side until lightly golden and the seams hold together. Repeat with the remaining two wraps, then serve immediately.