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our gift to you

Feed them right from the start


Chicken Teriyaki in Arrowroot Wraps

Serves: 4|Prep: 20 minCook: 20 min

Dairy Free Gluten Free Rich in Protein

Serves: 4|Prep: 20 minCook: 20 min

Chicken teriyaki is a firm favourite amongst children and adults alike. Most teriyaki sauces are filled with empty sugars and loaded with sodium. This healthy version tastes delicious, obtaining its flavor from a combination of raw honey mixed with tamari. Little ones can help in the kitchen by preparing the ingredients for the sauce and mixing them together. Aside from the chicken teriyaki, which is sure to be a WINNER!! This dish also contains my family’s favorite arrowroot wraps. These can be eaten alone or filled with just about anything. We love the combination of the arrowroot wraps and tasty teriyaki chicken. See The Wholesome Child Book for more ways to enjoy them.

Ingredients

Method


Arrowroot Wraps:
4 eggs, beaten
2 tbsp coconut cream
1/2 cup arrowroot flour
2 tsp coconut flour
1/2 tsp sea salt
Coconut oil, for frying
Teriyaki:
¼ cup low-sodium tamari or low-sodium soy sauce
2 tbsp raw honey
2 tbsp rice wine vinegar (optional)
2-4 tbsp filtered water
1 tbsp arrowroot
1 garlic clove, crushed
1 tsp ginger, finely grated
½ tsp sesame oil
Chicken
1 tbsp coconut oil
1 lb organic chicken breast or thighs, cut into fine strips
1-2 tbsp sesame seeds, for topping
Fillings
½ cup cashew nuts, roasted and crushed
1 carrot, cut into fine strips
1 cup purple cabbage, finely shredded
1 avocado, peeled and sliced
2-3 scallions, finely sliced
¼ cup fresh cilantro
1. For the arrowroot wraps, combine all ingredients in a small bowl until a smooth batter forms.
2. Heat a small frying pan over medium heat and brush with some coconut oil.
3. Pour 1/8th of the batter in and cook for approximately 1-2 mins on each side. Continue with rest of batter. Place cooked tortillas to the side and keep warm.
4. For the teriyaki sauce, add all sauce ingredients to a small bowl and whisk until well combined.
5. To cook the chicken, heat oil over medium-heat in a large frying pan.
6. Add chicken strips and cook for 2-3 mins or until browned.
7. Add teriyaki sauce and simmer for 2-3 mins until it thickens and chicken is cooked.
8. Top arrowroot wraps with teriyaki chicken and the remaining ingredients. Sprinkle with sesame seeds and roll up to serve.

Tip:
Serving and storing leftovers: serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.


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