Pin it A vibrant, flavorful wrap featuring tender teriyaki-marinated chicken, crisp vegetables, and a hint of sweetness, all rolled into a soft tortilla perfect for lunch or a light dinner.
I first enjoyed this teriyaki chicken wrap when looking for a fresh lunch option that felt both satisfying and light. It quickly became a family favorite for easy weekday meals.
Ingredients
- Chicken: 1 pound (450 g) boneless, skinless chicken breasts
- Teriyaki Sauce: 1/4 cup (60 ml) store-bought or homemade
- Soy Sauce: 2 tablespoons
- Honey: 1 tablespoon
- Sesame Oil: 1 tablespoon
- Wraps: 4 large flour tortillas (or whole wheat)
- Vegetables: 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: 1 avocado sliced, 1/4 cup pickled ginger, 1/3 cup shelled edamame, 1 tablespoon sesame seeds, spicy mayo or sriracha to taste
Instructions
- Marinate Chicken:
- In a bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil. Add chicken breasts turning to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours for maximum flavor.
- Cook Chicken:
- Heat a skillet over medium-high heat. Add a small splash of oil if needed. Remove chicken from marinade letting excess drip off. Cook chicken for 6–7 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Rest and Slice:
- Transfer cooked chicken to a cutting board. Let rest for 5 minutes then slice thinly.
- Prepare Vegetables:
- While chicken rests, wash and shred lettuce and carrots, slice bell peppers, and chop green onions. Prepare optional add-ins as desired.
- Warm Tortillas:
- Warm tortillas gently in a dry skillet or microwave for 10–20 seconds to make them pliable.
- Assemble Wraps:
- Lay a tortilla flat. Layer with lettuce, carrots, bell peppers, green onions, and sliced chicken. Add avocado pickled ginger edamame sesame seeds and or spicy mayo if desired.
- Roll and Serve:
- Fold in the sides of the tortilla then roll up tightly from the bottom. Slice in half if preferred. Serve immediately.
Pin it This wrap became a staple at family lunches bringing everyone together for a quick homemade meal full of fresh ingredients and lively flavors.
Serving Suggestions
Pair the wraps with a crisp lager iced green tea or a fresh cucumber salad to complement the savory flavors.
Storage Tips
Leftover cooked chicken can be stored in the fridge for up to 2 days. Wrap components can be prepared in advance and assembled when ready to eat.
Allergen Information
Contains soy (teriyaki sauce soy sauce), wheat (tortillas), and sesame (oil and seeds optional). May contain egg if using spicy mayo. Always check ingredient labels for allergens if unsure.
Pin it This teriyaki chicken wrap makes a delicious nutritious meal perfect for any day of the week.
Recipe Questions & Answers
- → How long should the chicken marinate?
Marinate the chicken for at least 30 minutes to infuse flavors deeply; up to 4 hours enhances the taste further.
- → Can I use whole wheat tortillas instead of flour?
Yes, whole wheat tortillas work well, adding a nutty flavor and extra fiber to the wrap.
- → What are good vegetable options for added crunch?
Shredded cabbage or thinly sliced cucumber complement the existing vegetables nicely with extra texture.
- → Is there a vegetarian alternative for the chicken?
Grilled tofu or tempeh can replace chicken for a plant-based version without sacrificing flavor.
- → How should leftovers be stored?
Store leftover cooked chicken in an airtight container in the refrigerator for up to 2 days for best freshness.