Customizable Teriyaki Chicken Wrap Recipe for Quick Flavor Boost Recipe

Introduction

This customizable teriyaki chicken wrap is a quick and flavorful meal perfect for busy days. Tender marinated chicken meets fresh veggies wrapped in a soft tortilla, making it both delicious and satisfying.

Ingredients

• 1 pound boneless chicken breast or chicken thighs for a moister bite
• 1/2 cup teriyaki sauce (store-bought or homemade)
• 1 tablespoon soy sauce (opt for low-sodium)
• 1 tablespoon honey (maple syrup is a vegan substitute)
• 1 tablespoon sesame oil or olive oil
• 4 tortillas (whole wheat for a nutritious alternative)
• 2 cups lettuce or spinach/kale
• 1 cup vegetables (carrots, bell peppers, green onions or any preferred veggies)

Instructions

1. Step 1: In a bowl, combine the teriyaki sauce, soy sauce, honey, and sesame oil. Add the boneless chicken and marinate for at least 30 minutes to absorb the flavors.
2. Step 2: Heat a skillet over medium-high heat and add a splash of oil. Cook the marinated chicken for 6-7 minutes on each side until golden brown and fully cooked through.
3. Step 3: While the chicken cooks, wash and chop the lettuce, carrots, bell peppers, and green onions for a fresh, crunchy bite in every wrap.
4. Step 4: Lay a tortilla flat on a clean surface. Start with a layer of shredded lettuce, then add sliced chicken and your prepared vegetables. Add any additional toppings you enjoy.
5. Step 5: Roll up your tortilla tightly to form a wrap and serve immediately. Drizzle extra teriyaki sauce on top if desired for more flavor.

Tips & Variations

• For extra moisture, use chicken thighs instead of breast.
• Swap honey for maple syrup to make this recipe vegan-friendly.
• Add avocado or cucumber slices for creaminess and crunch.
• Use whole wheat tortillas to boost fiber and nutrition.
• Try grilling the chicken for a smoky twist.

Storage

Store leftover chicken and vegetables separately in airtight containers in the refrigerator for up to 2 days. Keep tortillas wrapped in foil or plastic wrap. Reheat the chicken gently in a skillet or microwave before assembling the wrap to maintain moisture and flavor. Assembling wraps fresh helps keep them from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken ahead of time?

Yes, you can marinate and cook the chicken up to one day in advance. Store it in the refrigerator and reheat before assembling the wrap.

What can I use if I don’t have teriyaki sauce?

You can make a simple substitute by mixing soy sauce, brown sugar, garlic, and ginger, or use a bottled stir-fry sauce as an alternative.

Customizable Teriyaki Chicken Wrap Recipe for Quick Flavor Boost Recipe

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★★★★★

4.7 from 72 reviews

This customizable Teriyaki Chicken Wrap is a quick and flavorful meal perfect for busy weekdays. Tender boneless chicken marinated in a savory-sweet teriyaki sauce is pan-cooked to perfection, then wrapped with fresh crunchy veggies in soft tortillas. The recipe is versatile, allowing you to substitute ingredients to suit your tastes or dietary needs, making it an easy, delicious, and nutritious option for lunch or dinner.

• Author: Isla
• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: 4 wraps 1x
• Category: Lunch
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

For the Chicken

• 1 pound Boneless Chicken Breast or chicken thighs for moister bite
• 1/2 cup Teriyaki Sauce (store-bought or homemade)
• 1 tablespoon Soy Sauce (opt for low-sodium)
• 1 tablespoon Honey (maple syrup is a vegan substitute)
• 1 tablespoon Sesame Oil or olive oil

For the Wrap

• 4 pieces Tortillas (whole wheat for a nutritious alternative)

For the Crunch

• 2 cups Lettuce or spinach/kale
• 1 cup Vegetables (Carrots, Bell Peppers, Green Onions) – customize with available veggies

Instructions

1. Marinate the Chicken: In a mixing bowl, combine the teriyaki sauce, soy sauce, honey, and sesame oil. Add the boneless chicken breast or thighs and toss to coat evenly. Let the chicken marinate for at least 30 minutes to allow the flavors to penetrate the meat.
2. Cook the Chicken: Heat a skillet over medium-high heat and add a small splash of oil to prevent sticking. Place the marinated chicken in the skillet and cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through with an internal temperature of 165°F (75°C).
3. Prepare the Vegetables: While the chicken is cooking, wash and chop the lettuce, carrots, bell peppers, and green onions into bite-sized pieces for a fresh and crunchy texture in the wrap.
4. Assemble the Wraps: Lay each tortilla flat on a clean surface. Start by adding a layer of shredded lettuce or greens, followed by slices of the cooked chicken, then top with the chopped vegetables. Add any additional toppings or extra teriyaki sauce if desired.
5. Roll and Serve: Carefully roll the tortilla up tightly around the fillings to create a wrap. Serve the wraps immediately for the best texture and flavor.

Notes

• For moister chicken, use thighs instead of breasts.
• Substitute honey with maple syrup to make the recipe vegan.
• Use whole wheat tortillas to add fiber and nutrients.
• Feel free to swap or add vegetables such as cucumbers, radishes, or avocado for more variety.
• Extra teriyaki sauce can be drizzled on top or served on the side for dipping.
• Marinating the chicken longer than 30 minutes (up to 2 hours) will intensify the flavor.
• For a gluten-free version, use tamari instead of soy sauce and gluten-free tortillas.

Keywords: Teriyaki Chicken Wrap, Quick Chicken Wrap Recipe, Teriyaki Sauce Chicken, Easy Wrap Lunch, Healthy Chicken Wrap