Heat oil in a pan over medium heat. Add Kebabs to pan and cook for approximately 12 mins, turn occasionally. Cover with lid to prevent drying out.
Spoon quinoa and tabouleh salad down the centre of tortilla wrap.
Sprinkle cherry tomatoes over quinoa and tabouleh salad.
Using tongs, slide the Teriyaki chicken off Kebab skewer onto the top of the salad.
Drizzle over some Tzatziki and wrap tightly to eat.
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