Home Cooks > Recipes > Honey-Teriyaki Chicken Pinwheels
Yield: Makes 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
4 boneless, skinless chicken breast halves
¾ cup Kikkoman® Teriyaki Marinade & Sauce*
4 tablespoons Kikkoman® Teriyaki Marinade & Sauce*
2 teaspoons vegetable oil
1 tablespoons honey
1 package (8 oz.) cream cheese, softened
8 (8-inch) flour or gluten-free tortillas
Desired fillings (lettuce leaves, grated carrots, cucumber sticks or sliced cheddar cheese, tomato or avocado)
- Marinate chicken in ¾ cup teriyaki sauce and oil in large plastic food storage bag for 2 hours in refrigerator, turning bag over once.
- In bowl, gradually blend remaining 4 tablespoons teriyaki sauce and honey, one tablespoon at a time, into cream cheese. Refrigerate.
- Grill or broil chicken, 4 inches away from heat source, 6 to 7 minutes on each side, or until cooked. Let chicken stand 10 minutes; cut lengthwise into ½ -inch wide strips.
- Spread one side of each tortilla with 2 tablespoons teriyaki-honey mixture. Top with desired fillings and chicken. Roll up tortilla tightly, jelly-roll fashion. Cut each roll crosswise into 4 equal pieces and insert with toothpicks to keep pieces in a circle.
*May substitute Kikkoman® Gluten-Free Teriyaki Marinade & Sauce.