Directions:
- In zip top plastic bag, mix together marinade ingredients. Add chicken and refrigerate.
- Prepare teriyaki glaze by combining all of the ingredients in saucepan over medium heat. Bring to a slow simmer and cook, stirring occasionally, until glaze thickens.
- Caramelize onions and peppers in oil and butter in skillet over medium heat.
- Set aside some of the teriyaki glaze for serving. Brush remaining teriyaki glaze on chicken and broil about 6 inches from heat. Continue basting with teriyaki glaze until chicken is cooked through and no longer pink inside (about 10 to 15 minutes).
- To serve, pile shredded lettuce on plate. Divide chicken and caramelized vegetables among 10 tortillas. Drizzle teriyaki glaze on top and cover with shredded cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.78 Kcal (908 kJ) | ||
| Calories from fat | 126.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.03g | 22% | |
|---|---|---|---|
| Cholesterol | 27.68mg | 9% | |
| Sodium | 1210.83mg | 50% | |
| Potassium | 157.47mg | 3% | |
| Total Carbs | 15.41g | 5% | |
| Sugars | 7.38g | 30% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 7.77g | 16% | |
| Vitamin C | 19.9mg | 33% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 6mg | 34% | |
| Calcium | 177mg | 18% | |
| Amount Per 100 g | |||
| Calories | 194.76 Kcal (815 kJ) | ||
| Calories from fat | 113.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.6g | 22% | |
|---|---|---|---|
| Cholesterol | 24.86mg | 9% | |
| Sodium | 1087.83mg | 50% | |
| Potassium | 141.47mg | 3% | |
| Total Carbs | 13.84g | 5% | |
| Sugars | 6.63g | 30% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 6.98g | 16% | |
| Vitamin C | 17.9mg | 33% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 5.4mg | 34% | |
| Calcium | 159.1mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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