Teriyaki Chicken Wrap Recipe

Introduction

Teriyaki Chicken Wraps are a quick and flavorful meal perfect for busy weeknights or lunch on the go. Combining tender marinated chicken with fresh vegetables and a touch of sweetness, these wraps deliver a delicious balance of textures and tastes.

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
• Optional add-ons:
  • Avocado slices
  • Pickled ginger
  • Edamame
  • Sesame seeds
  • Spicy mayo or sriracha

Instructions

1. Step 1: In a bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil to create the marinade. Add the chicken breasts and coat them evenly. Marinate for at least 30 minutes, or longer if possible, in the fridge.
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 (165°F/75°C internal temperature). Let rest for a few minutes, then slice.
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 and layer the shredded lettuce in the center. Add sliced chicken, carrots, bell peppers, and green onions. Include any optional ingredients you like. Fold the sides in and roll from the bottom up to enclose the filling.

Tips & Variations

• Marinate the chicken for several hours or overnight for deeper flavor.
• Use a zip-top bag to marinate for easier mixing and thorough coating.
• Mix colorful bell peppers for a vibrant, appealing wrap.
• Wrap in parchment paper for easy serving and less mess.
• Try adding avocado or spicy mayo to change up the flavor profile.

Storage

Store any leftover chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Assemble fresh wraps when ready to serve for best texture. Reheat the chicken gently in a skillet or microwave before adding to the wrap. Avoid refrigerating assembled wraps to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken?

Absolutely! This recipe works well with tofu, shrimp, or beef. Just adjust cooking times accordingly to ensure your protein is cooked through.

How can I make this wrap gluten-free?

Use gluten-free tortillas and make sure your teriyaki sauce is gluten-free as some brands contain soy sauce with wheat. You can also substitute soy sauce with tamari for a gluten-free option.

Teriyaki Chicken Wrap Recipe

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★★★★★

4.6 from 150 reviews

This Teriyaki Chicken Wrap recipe offers a quick and flavorful meal perfect for lunch or dinner. Marinated chicken breasts cooked to juicy perfection are paired with fresh and crunchy vegetables, wrapped in a soft tortilla. Customizable with optional add-ons like avocado and spicy mayo, this wrap brings a delightful balance of sweet, savory, and fresh flavors in every bite.

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

Ingredients

Scale 1x2x3x

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 lettuce (romaine preferred)
• 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 bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil. Place the chicken breasts into a zip-top bag or shallow dish, pour the marinade over, and ensure the chicken is evenly coated. Marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
2. Cook the Chicken: Heat a skillet over medium-high heat and add a small splash of oil. When hot, add the marinated chicken breasts. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove from heat and let the chicken rest for a few minutes to retain juices.
3. Prepare the Vegetables: While the chicken cooks, wash and shred the lettuce, shred the carrots, slice the bell peppers, and chop the green onions. Optionally, prepare any add-ons like slicing avocado or prepping pickled ginger.
4. Assemble the Wrap: Lay a tortilla flat on a clean surface. Layer shredded lettuce in the center, followed by sliced chicken, shredded carrots, bell peppers, and green onions. Add any optional ingredients desired. Fold the sides of the tortilla inward, then roll tightly from the bottom up to enclose the fillings. Wrap in parchment for easy serving if desired.

Notes

• Marinate the chicken for longer than 30 minutes if possible for enhanced flavor.
• Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
• Use whole wheat tortillas for a healthier wrap option.
• Customize with optional add-ons to suit your taste preferences.
• Wrap in parchment paper for neatness if serving to guests or packing for lunch.

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