Chicken Fajita Wrap

This saucy fajita has tantalizing flavour all wrapped up. Juicy grilled chicken is drenched in an authentic Teriyaki Sauce, and wrapped up with tender sautéed peppers and onions and served in a warmed Jalapeño and coriander tortilla with cool sour cream, salsa and melted Jalapeño and Jack cheeses. It's a Southwest sensation.

YIELD: 1 Serving (10" Tortilla)

Ingredients: Imperial Metric
Saucemaker Medium Salsa 2 oz 60 g
Saucemaker Teriyaki Sauce 2 oz 60 g
Red pepper, slivered 1 oz 30 g
Green pepper, slivered 2 oz 60 g
Spanish onion, julienned 3 oz 90 g
Grilled chicken breast, boneless and skinless 4 oz 120 g
Sour cream 2 oz 60 g
Jalapeño and jack cheese, shredded 1 oz 30 g
Jalapeño and coriander tortilla, 10" 1 1


  1. Marinate chicken in Saucemaker Teriyaki Glaze in a non-aluminum container. Cover and refrigerate 4-6 hours
  2. Remove from marinade. Gril chicken breast with 1 Tbsp of Saucemaker Teriyaki Glaze for about 4-6 minutes or until no longer pink inside. Remove from grill, slice and keep warm.
  3. Sauté a mixture of onions, red & green peppers in remaining 1 Tbsp of Saucemaker Teriyaki Glaze. Cover and cook until vegetables are tender. Add chicken strips and toss to coat.
  4. Spread Saucemaker Medium Salsa and sour cream over tortilla. Add hot chicken mixture and sprinkle with jalapeño & jack cheese, and wrap & serve.

TIP: Serving suggestion: Serve this wrap with a medley of grilled vegetables such as sweet potato, eggplant, and zucchini. Then drizzle with Saucemaker Teriyaki Glaze.