Tropical Teriyaki Chicken Wraps with Pineapple

Ingredients

Chicken breasts

2, boneless and skinless

Teriyaki sauce

1 cup, for marinating

Pineapple slices

8 slices

Flour tortillas

4, large size

Lettuce

4 leaves, washed and dried

Red bell pepper

1, thinly sliced

Cucumber

1, thinly sliced

Red onion

1, thinly sliced

Cilantro

handful, chopped

Instructions

1. In a bowl, immerse the chicken breasts in teriyaki sauce, ensuring they're fully covered. Allow the chicken to marinate for at least 30 minutes, or for maximum flavor, overnight in the refrigerator.
2. Preheat a grill or grill pan over medium-high heat. Cook the marinated chicken for 6-8 minutes each side, or until the internal temperature reaches 165°F. Once cooked, allow the chicken to rest for a few minutes, then slice into thin strips.
3. Meanwhile, gently warm the flour tortillas in a dry skillet over medium heat or in the microwave for about 10 seconds. This will make them more pliable for folding.
4. To assemble the wraps, place a lettuce leaf on each tortilla. Layer with the sliced teriyaki chicken, pineapple slices, red bell pepper strips, cucumber slices, red onion, and a sprinkling of chopped cilantro.
5. Fold in the sides of the tortilla over the filling, then roll it up tightly from the bottom. Cut in half to serve.
6. Enjoy these wraps immediately while still warm, or wrap them in foil and refrigerate for a tasty meal later.