Teriyaki Chicken Wrap Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://dishedbydana.com/teriyaki-chicken-wrap-recipe-2/
