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Teriyaki Chicken Wrap Recipe

Teriyaki Chicken Wrap Recipe
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★★★★★

5.1 from 28 reviews

This Teriyaki Chicken Wrap recipe blends tender marinated chicken with fresh, crunchy vegetables wrapped in a soft tortilla. Perfect for a quick, flavorful lunch or dinner, it combines sweet and savory teriyaki sauce, crisp romaine lettuce, sliced bell peppers, shredded carrots, and green onions. Customizable with optional add-ons like avocado, pickled ginger, or spicy mayo, it’s a versatile meal that’s easy to prepare and delicious to eat.

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 for a healthier option)
  • 1 cup shredded romaine lettuce
  • 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. Marinate the Chicken: In a medium bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil until well combined. Place chicken breasts in the marinade, ensuring they are evenly coated. For best flavor, marinate for at least 30 minutes, preferably up to a few hours or overnight in the refrigerator.
  2. Cook the Chicken: Heat a splash of oil in a non-stick skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove from the pan and let rest for a few minutes before slicing.
  3. Prepare the Vegetables: While the chicken cooks, wash and shred the romaine lettuce and carrots. Slice the bell peppers into thin strips and chop the green onions. Set aside, ready for assembly.
  4. Assemble the Wrap: Warm the tortillas slightly in a dry skillet to make them pliable. Lay one tortilla flat, add a layer of shredded lettuce, followed by sliced chicken, shredded carrots, bell peppers, and green onions. Add any optional ingredients desired, such as avocado slices or a drizzle of spicy mayo. Fold the sides inward and roll from the bottom up to secure the fillings inside.

Notes

  • Marinate the chicken for at least 30 minutes to enhance flavor; overnight marinating yields the best results.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
  • Warm tortillas before assembling to prevent tearing.
  • Layer lettuce first to prevent tortilla sogginess.
  • Store leftover components separately to maintain freshness and prevent soggy wraps.
  • Experiment with additional sauces like hoisin or peanut sauce for variety.

Nutrition

Keywords: Teriyaki chicken wrap, chicken wrap recipe, easy lunch, quick dinner, Asian chicken wrap, healthy wraps

Find it online: https://dishedbydana.com/teriyaki-chicken-wrap-recipe/