Name: Teriyaki Chicken Wrap Recipe
Prep time: 15 min
Cook time: PT-491716H21M2S
Total time: PT-491716H21M2S
Cuisine: Asian-inspired
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; 1 cup shredded romaine lettuce; 1/2 cup shredded carrots; 1/2 cup sliced bell peppers (red, yellow, or green); 1/4 cup chopped green onions; Avocado slices; Pickled ginger; Edamame; Sesame seeds; Spicy mayo or sriracha

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Introduction

The Teriyaki Chicken Wrap is a delightful blend of tender chicken, fresh vegetables, and savory-sweet teriyaki sauce, all wrapped up in a soft tortilla. It’s a quick, flavorful meal perfect for lunch or dinner that brings a taste of Asian-inspired cuisine to your table.

The image shows two halves of a wrap placed on a wooden board, each cut side facing the camera. The wrap's outer layer is golden brown with toasted spots, suggesting it is lightly grilled or toasted. Inside, the bottom layer is made of dark, glazed grilled meat pieces with a shiny, caramelized texture. Above the meat is a generous layer of shredded fresh vegetables, including light green lettuce, thin orange carrot strips, and some thin purple cabbage. The vibrant colors and textures of the fillings contrast with the warm wrap shell, making the wrap look fresh and delicious. photo taken with an iphone --ar 4:5 --v 7

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 preferred 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

Step 1: In a bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil to make the marinade.
Step 2: Add the chicken breasts to the marinade and coat evenly. Marinate for at least 30 minutes, preferably longer for more flavor.
Step 3: Heat a skillet over medium-high heat with a splash of oil. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C).
Step 4: Let the chicken rest for a few minutes, then slice it thinly.
Step 5: While the chicken cooks, wash and prepare the vegetables: shred lettuce and carrots, slice bell peppers, and chop green onions.
Step 6: Warm the tortillas briefly in a dry skillet to make them pliable.
Step 7: Assemble each wrap by layering lettuce, sliced chicken, carrots, bell peppers, green onions, and any optional add-ons on the center of a tortilla.
Step 8: Fold the sides of the tortilla inwards and roll it from the bottom up to secure the fillings inside.

Tips & Variations

Marinate the chicken overnight for deeper flavor.
Use chicken thighs instead of breasts for a juicier texture.
Substitute chicken with marinated tofu for a vegetarian option.
Add sliced jalapeños or sriracha for a spicy kick.
Use large lettuce leaves instead of tortillas for a low-carb wrap.
Warm tortillas before assembling to prevent tearing.
Layer lettuce first to keep the wrap from becoming soggy.

Storage

Store cooked chicken and chopped vegetables separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped separately to avoid sogginess. Reheat chicken gently before assembling wraps. Avoid freezing assembled wraps to maintain best texture and flavor.

How to Serve

Two halves of a grilled wrap are placed on a wooden board, each cut side facing the camera to show the layers inside. The wrap has a golden-brown toasted outside with some darker char marks. Inside, the bottom layer shows juicy, dark brown grilled chicken pieces with a glossy glaze. Above the chicken, there is a colorful mix of shredded vegetables including green lettuce, orange carrots, and small bits of purple cabbage. The wrap is folded tightly, and the filling looks fresh and well-packed. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great for this recipe. They are often juicier and more flavorful, but may require slightly longer cooking time to ensure they’re fully cooked.

What if I don’t have teriyaki sauce?

You can quickly make your own teriyaki sauce by mixing soy sauce, honey, minced garlic, and grated ginger. Simmer briefly to combine flavors, and you’ll have a delicious substitute ready.