Teriyaki Chicken Wraps Recipe

Introduction

Teriyaki Chicken Wraps combine tender, flavorful chicken with fresh vegetables for a quick and satisfying meal. Perfect for lunch or a light dinner, these wraps offer a delightful balance of sweet, savory, and crunchy textures.

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)
• 1/2 cup shredded carrots
• 1/2 cup sliced bell peppers (any color)
• 1/4 cup chopped green onions

Instructions

1. Step 1: In a bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil to make the marinade. Place the chicken breasts in the marinade, coating them evenly. Let marinate for at least 30 minutes, or up to overnight in the fridge for best flavor.
2. Step 2: Heat a skillet over medium-high heat with a splash of oil. Add the marinated chicken and cook for 6-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from heat and let the chicken rest for a few minutes before slicing.
3. Step 3: While the chicken cooks, wash and prepare the vegetables. Shred the lettuce and carrots, slice the bell peppers, and chop the green onions.
4. Step 4: Lay a tortilla flat on a clean surface. Place a layer of shredded lettuce in the center, followed by sliced chicken, carrots, bell peppers, and green onions. Add any optional ingredients you like. Fold the sides of the tortilla inward, then roll from the bottom up to enclose the fillings.

Tips & Variations

• Try adding avocado slices for creaminess or pickled ginger for a tangy kick.
• Sprinkle sesame seeds or add edamame for extra texture and protein.
• Spicy mayo or sriracha can give your wrap a nice heat if you enjoy spicy flavors.
• Using a zip-top bag for marinating helps coat the chicken evenly and makes cleanup easier.
• Mix bell pepper colors to make your wrap more vibrant and appealing.

Storage

Store wrapped chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. To reheat cooked chicken, warm it gently in a skillet or microwave before assembling the wrap. Assemble the wrap just before serving to keep the tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, you can substitute chicken with turkey, beef strips, or even tofu for a vegetarian option. Adjust cooking times accordingly to ensure meat or tofu is fully cooked.

How can I make this wrap healthier?

Use whole wheat or low-carb tortillas, reduce the amount of honey, and load up on fresh vegetables. You can also skip the sesame oil or use a lighter oil alternative.

Teriyaki Chicken Wraps Recipe

Print Recipe

★★★★★

5 from 88 reviews

This Teriyaki Chicken Wrap recipe offers a quick and flavorful meal bursting with sweet and savory Asian-inspired flavors. Tender marinated chicken breasts are cooked to perfection and wrapped with fresh, crunchy vegetables and optional add-ons in a soft tortilla, making it an ideal lunch or light dinner option that’s both satisfying and easy to prepare.

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

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 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

Wrap Components

• 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 mixing bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil until well combined. Place the chicken breasts in the marinade, coating them evenly. For best results, marinate for at least 30 minutes, or up to overnight in the fridge using a zip-top bag.
2. Cook the Chicken: Heat a skillet over medium-high heat and add a splash of oil. Once hot, add the marinated chicken breasts. Cook each side for 6-7 minutes until golden brown and fully cooked, reaching an internal temperature of 165°F (75°C). Remove from heat and let rest for a few minutes.
3. Prepare the Vegetables: While the chicken cooks, wash and prepare the vegetables. Shred the romaine lettuce and carrots, slice the bell peppers, and chop the green onions. Choose colorful bell peppers for a vibrant wrap.
4. Assemble the Wrap: Lay a tortilla flat on a clean surface. Place a layer of shredded lettuce in the center, then add sliced cooked chicken, shredded carrots, bell peppers, and green onions. Add any optional ingredients you like such as avocado slices or pickled ginger. Fold the sides of the tortilla inward, then roll it from the bottom up to encase the fillings securely. Wrap in parchment paper if desired for easy handling.

Notes

• Marinate chicken for a minimum of 30 minutes to maximize flavor absorption.
• Use a meat thermometer to ensure chicken is safely cooked to 165°F (75°C).
• Rest cooked chicken for a few minutes before slicing to retain juiciness.
• Customize your wrap with optional ingredients like avocado or spicy mayo for added flavor and texture.
• For a healthier option, substitute flour tortillas with whole wheat or gluten-free tortillas.

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