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.
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