Teriyaki Chicken Wrap Recipe

Introduction

The Teriyaki Chicken Wrap is a delicious and versatile meal perfect for lunch or a quick dinner. Combining tender marinated chicken with fresh veggies and a touch of sweetness, it offers a delightful mix of flavors and textures in every bite. Easy to prepare and customizable, it’s a wrap you’ll want to make again and again.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/4 cup teriyaki sauce (store-bought or homemade)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 4 large flour tortillas (or whole wheat for a healthier option)
• 1 cup shredded lettuce (romaine recommended for crunch)
• 1/2 cup shredded carrots
• 1/2 cup sliced bell peppers (any color)
• 1/4 cup chopped green onions
• Optional add-ons: avocado slices, pickled ginger, edamame, sesame seeds, spicy mayo or sriracha

Instructions

1. Step 1: In a bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil. Place chicken breasts in the marinade, ensuring they are well coated. Marinate for at least 30 minutes, or longer for more flavor.
2. Step 2: Heat a skillet over medium-high heat with a small amount of oil. Cook the marinated chicken for 6-7 minutes on each side until golden brown and cooked through (internal temperature of 165°F or 75°C). Let rest for a few minutes before slicing.
3. Step 3: While the chicken cooks, wash and prepare the vegetables. Shred lettuce and carrots, slice bell peppers and chop green onions.
4. Step 4: Lay a tortilla flat, add shredded lettuce in the center, then layer sliced chicken, carrots, bell peppers, and green onions. Add any optional ingredients as desired.
5. Step 5: Fold the sides of the tortilla inward and roll from the bottom up to enclose the fillings. Serve immediately or wrap in parchment paper for later.

Tips & Variations

• Marinate chicken for several hours or overnight to deepen the flavor.
• Try swapping chicken breasts with marinated tofu for a vegetarian version.
• Add a spicy kick by including sliced jalapeños or drizzling sriracha.
• Use large lettuce leaves instead of tortillas for a low-carb option.
• Warm tortillas in a dry skillet before assembling to make wrapping easier.

Storage

Store leftover chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days to prevent the tortillas from getting soggy. Assemble wraps fresh when ready to eat. To reheat chicken, warm gently in a skillet or microwave before adding to the wrap.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs are a great alternative as they are juicier and often more flavorful. Just adjust the cooking time slightly to ensure they are fully cooked.

What if I don’t have teriyaki sauce?

You can make a quick substitute by mixing soy sauce, honey, minced garlic, and grated ginger. This homemade sauce works well as a marinade and dipping sauce.

Teriyaki Chicken Wrap Recipe

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★★★★★

4.7 from 104 reviews

This Teriyaki Chicken Wrap recipe combines tender marinated chicken breasts cooked to golden perfection with fresh, crunchy vegetables and a flavorful teriyaki sauce all wrapped in a soft flour tortilla. It’s a quick, versatile, and satisfying meal perfect for lunch or dinner, with options to customize for heat, creaminess, or a vegetarian twist.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Yield: 4 wraps 1x
• Category: Lunch
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/4 cup teriyaki sauce (store-bought or homemade)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 4 large flour tortillas (or whole wheat tortillas for a healthier option)
• 1 cup shredded romaine lettuce
• 1/2 cup shredded carrots
• 1/2 cup sliced bell peppers (red, yellow, green, or your preference)
• 1/4 cup chopped green onions

Optional Add-ons

• Avocado slices
• Pickled ginger
• Edamame
• Sesame seeds
• Spicy mayo or sriracha sauce

Instructions

1. Marinate the Chicken: In a mixing bowl, whisk together the teriyaki sauce, soy sauce, honey, and sesame oil until fully combined. Place the chicken breasts in a zip-top bag or bowl and pour the marinade over them. Make sure the chicken is fully coated, then refrigerate for at least 30 minutes, preferably 1 hour or overnight for deeper flavor infusion.
2. Cook the Chicken: Heat a non-stick skillet over medium-high heat and add a splash of oil. Once hot, add the marinated chicken breasts and cook for 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown. Remove from heat and let the chicken rest for a few minutes before slicing.
3. Prepare the Vegetables: While the chicken is cooking, wash and shred the romaine lettuce and carrots. Slice the bell peppers and chop the green onions. Prepare any optional add-ons you’d like to include.
4. Assemble the Wrap: Lay a tortilla flat on a clean surface. Start with a layer of shredded lettuce in the center, then add sliced chicken, carrots, bell peppers, and green onions. Add optional ingredients such as avocado slices or pickled ginger if desired. Fold the sides of the tortilla inward and roll it from the bottom up to secure all fillings inside.

Notes

• For best flavor, marinate the chicken for at least 1 hour or overnight if possible.
• Use a meat thermometer to ensure the chicken is cooked fully (165°F/75°C).
• Warm tortillas briefly in a dry skillet to make them pliable and easier to wrap without tearing.
• Store leftover components separately to avoid soggy tortillas if making ahead.
• Feel free to switch chicken breasts for thighs or tofu for variation.
• Use fresh, seasonal vegetables for optimum crunch and flavor.
• Experiment with sauces like hoisin or peanut for different flavor profiles.

Keywords: Teriyaki Chicken, Chicken Wrap, Asian Wrap, Easy Lunch, Quick Dinner, Healthy Wrap, Chicken Recipe