Teriyaki Chick'n and Mushroom Wrap

by Chef Sepi




In a saute pan, drizzle 2-3tbs olive oil and saute shallots on medium heat until translucent. Add crimini mushrooms and turn heat on high, stirring constantly in order to give the mushrooms a nice caramelized flavor and color. Add oil if necessary.  Season with a pinch of salt and set aside.


In the same saute pan, heat 2 tbs of oil and toss in the fennel and carrots.  Season and stir for a minute and set aside with the mushrooms.  Use remaining oil to cook the chick’n strips until slightly golden on the outside, but still chewy.


Pour cooked mushrooms, carrots and fennel back in and drizzle teriyaki sauce until nicely coated.  Turn off heat and add most of the scallions, saving some for garnish. Serve on top of lettuce garnishing it with scallions.  Serve on piece of lettuce and garnish with scallions.



4-6 servings

20 minutes prep

20 minutes cooking



4-6 tbs  Sesame Seed Oil/ or Olive Oil

2 small  Shallots, minced

2 cup  Crimini Mushrooms, stems removed, sliced

1 cup  julienned Carrots (optional)

½  fennel bulb sliced in thin wedges length wise (optional)

1-2 bag  Gardein Teriyaki Chick’n Strips, cut into 1/4" strips

1-2 head  Romaine Lettuce or Butter Lettuce, washed and separated

½ cup  Scallions, sliced thin diagonally

½ tsp  Salt