Homemade Chicken Teriyaki Tortilla


Teriyaki chicken can be served in many ways. Not just Japanese traditional style, let it sit on a plate serve with rice and miso soup. It can also go with Mexican way! This time I am showing you how to make Tortilla with chicken teriyaki filling! Nice succulent chicken comes with teriyaki sauce wrapped with your homemade Tortilla.. It’s a perfect dish for weekend gathering!

[ Ingredients ]
~serves two ~
2 chicken thigh
3 tablespoon soy sauce
3 tablespoon mirin
2 tablespoon sake
POINT-ENG

*to see Japanese seasonings explanation please click here!

 

 


2~3 leaves ice berg lettuce
1/2 onion, sliced
1 teaspoon mayonnaise

[ tortilla ] ~makes 8 sheets~
200g all purpose flour
1/4 teaspoon salt
2 tablespoon olive oil
100ml warm water

[ Directions ]
1-
1. first prepare tortilla. sift measured all purpose flour.

2-
2. add pinch of salt.

2-
3. mix well

2-
4. add olive oil

2-
5. and warm water…

2-
6. mix well with spatula untill it comes together.
POINT-ENG

*if it doesn’t get doughy, you can add little more water at a time..

 

 

2-
7. when it becomes doughy, you can use your hand to let the dough stick what’s left inside the bowl.

2-
8. transfer the dough to working table. keep kneading for a few minutes until smooth and elastic.

2-
9. put the dough back into a bowl, cover with plastic wrap. let it rest for 30minutes or so..
POINT-ENG

*resting can make the dough smoother and it’ll become much easier to stretch out.

 

 

2-
10. shred lettuce

2-
11. soak into cold water until it gets crispy. drain the lettuce to remove excess water.

2-
12. cut open the thick part of chicken thigh to make the whole piece has about the same thickness.

2-
13. slit the tendon part of chicken to prevent from curling when sautéing.

2-
14. prepare teriyaki sauce. put all the seasonings( soy sauce, mirin, sake ) into a bowl.

2-
15. marinate the chicken for 5~10minutes.

2-
16. divide the rested dough into 8 equal pieces.
POINT-ENG

*depending on your preferred size. If you want bigger tortilla, you can divide into 6 or so..

 

 

2-
17. roll each piece into a ball.

2-
18. use a well-floured rolling pin to roll the dough ball into thin, round tortilla shape on a floured working table.

2-
19. Preheat the pan over medium high heat, and place the uncooked tortilla on the pan.

2-
20. keep cooking until bubbly,,

1-
21. all the bubbles may get together forming into a big air pocket inside.
POINT-ENG

*if the pan is not hot enough, it may not inflate like balloon. but it still gets bubbly and it has the same nice light texture!

 

 

2-
22. flip it and keep cooking until golden on the other side.

2-
23. wrap the cooked tortilla with cloth of thick paper towel to keep warm.

2-
24. heat an oiled fry pan over medium heat and place the marinated chicken skin facing down.
POINT-ENG

*do not pour in the marinate sauce yet..

 

 

2-
25. flip the meat when it’s golden.
POINT-ENG

*once meat is marinated, it burns very easily. pay attention to the chicken!

 

 

2-
26. add sliced onion on the chicken.

2-
27. cover the pan and keep cooking over low heat about 5~6minutes until the chicken is thoroughly cooked.

2-
28. remove the cooked chicken. keep them warm.

2-
29. pour in previously used teriyaki marinate sauce

2-
30. cook until seeing consistency. check the flavor before remove from the pan.
add soy sauce or mirin or sugar to adjust the flavor if needed.
POINT-ENG

* “mirin” contents sugar. it helps your sauce becomes thick and shiny

 

 

2-
31. cut the teriyaki chicken into small pieces.

2-
32. As you serve, place the lettuce, chicken on the tortilla and drizzle some teriyaki sauce. squeezing some mayonnaise on the top makes even tastier!

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