Save 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 enjoy making these wraps because they're quick to prepare and always a hit with family and friends, especially when I marinate the chicken overnight for extra flavor.
Ingredients
- Chicken: 1 pound (450 g) boneless, skinless chicken breasts, 1/4 cup (60 ml) teriyaki sauce (store-bought or homemade), 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sesame oil
- Wraps: 4 large flour tortillas (or whole wheat), 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. Remove chicken from marinade, letting excess drip off. Cook chicken for 6 to 7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Slice Chicken:
- Transfer cooked chicken to a cutting board. Let rest for 5 minutes, then slice thinly.
- Prepare Vegetables:
- Wash and shred lettuce and carrots, slice bell peppers, and chop green onions. Prepare any optional add-ins as desired.
- Warm Tortillas:
- Warm tortillas gently in a dry skillet or microwave for 10 to 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.
- Serve:
- Fold in the sides of the tortilla, then roll up tightly from the bottom. Slice in half if preferred. Serve immediately.
Save This recipe has become a staple in our household, perfect for a quick lunch or casual dinner with the family enjoying the fresh mix of flavors together.
Tips for Storage
Store leftover cooked chicken in an airtight container in the refrigerator for up to 2 days. Wrap components separately to keep tortillas from becoming soggy.
Serving Suggestions
Pair these wraps with a crisp lager or iced green tea for a refreshing meal that balances the sweet and savory flavors.
Allergen Information
Contains soy (teriyaki sauce, soy sauce), wheat (tortillas), and sesame (oil and seeds). Check labels for spicy mayo or sriracha as they may contain egg or gluten.
Save Enjoy your teriyaki chicken wrap fresh for the best flavor and texture, perfect for a quick nutritious meal any day.
Cooking Guide
- → How long should the chicken marinate?
Marinating for at least 30 minutes allows the flavors to penetrate, though up to 4 hours enhances taste most.
- → Can I use a different protein instead of chicken?
Yes, grilled tofu or tempeh work well as vegetarian alternatives, absorbing the marinade flavors nicely.
- → What vegetables complement this dish best?
Crisp romaine lettuce, shredded carrots, bell peppers, and green onions add fresh texture and flavor.
- → How should the tortillas be prepared?
Warm them gently in a skillet or microwave for 10-20 seconds to make them pliable and easy to roll.
- → Are there optional ingredients to enhance the wrap?
Avocado, pickled ginger, edamame, sesame seeds, and spicy mayo can add extra flavor and texture.