Teriyaki Chicken Wrap Recipe

Introduction

This Teriyaki Chicken Wrap is a delicious and easy meal perfect for lunch or dinner. Packed with flavorful marinated chicken and fresh veggies, it offers a satisfying combination of sweet, savory, and crunchy textures. Ready in under an hour, it’s an ideal choice for busy home cooks craving a tasty wrap.

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. Add the chicken breasts and coat evenly. Marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
2. Step 2: Heat a skillet over medium-high heat with a splash of oil. Cook the marinated chicken for 6-7 minutes on each side until golden brown and cooked through (internal temperature 165°F/75°C). 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 on a clean surface. Layer shredded lettuce, sliced chicken, carrots, bell peppers, and green onions in the center. Fold the sides inward, then roll from the bottom up to form a wrap.

Tips & Variations

• Marinate the chicken in a zip-top bag to ensure even coating and easy cleanup.
• Use a mix of red, yellow, and green bell peppers for a colorful and vibrant wrap.
• Try adding avocado slices or a drizzle of spicy mayo for extra creaminess and flavor.
• Whole wheat tortillas boost the fiber content and provide a nuttier taste.

Storage

Store leftover wraps wrapped tightly in plastic wrap or airtight containers in the refrigerator for up to 2 days. To reheat, unwrap and warm in a skillet or microwave until heated through. For best freshness, keep vegetables separate and assemble the wrap just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken?

Yes, turkey, tofu, or tempeh can be marinated and cooked the same way for tasty alternatives.

How can I make the wrap gluten-free?

Use gluten-free tortillas and ensure your teriyaki sauce does not contain gluten ingredients.

Teriyaki Chicken Wrap Recipe

Print Recipe

★★★★★

4.7 from 117 reviews

This Teriyaki Chicken Wrap is a flavorful and satisfying meal featuring tender, marinated chicken cooked to perfection and wrapped in a soft tortilla with fresh, crunchy vegetables. Infused with the sweet and savory teriyaki marinade, the wrap combines an Asian-inspired flavor profile with a convenient handheld format, perfect for lunch or a light dinner.

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

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 and Vegetables

• 4 large flour tortillas (or whole wheat for a healthier option)
• 1 cup shredded lettuce (preferably romaine)
• 1/2 cup shredded carrots
• 1/2 cup sliced bell peppers (any color)
• 1/4 cup chopped green onions

Instructions

1. Marinate the Chicken: In a bowl, combine teriyaki sauce, soy sauce, honey, and sesame oil, whisking until well blended. Place the chicken breasts in the marinade, ensuring all pieces are fully coated. For best results, let the chicken marinate at least 30 minutes, or up to overnight in the refrigerator for deeper flavor penetration.
2. Cook the Chicken: Heat a skillet over medium-high heat and add a small amount of oil. Once hot, add the marinated chicken breasts. Cook for 6-7 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). 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 prepare the vegetables. Shred the lettuce and carrots, slice the bell peppers, and chop the green onions. These fresh ingredients add crunch and vibrant color to the wrap.
4. Assemble the Wrap: Lay a tortilla flat on a clean surface. Spread a layer of shredded lettuce in the center, then add sliced chicken on top. Follow with shredded carrots, sliced bell peppers, and chopped green onions. Fold in the sides of the tortilla, then roll from the bottom up tightly to secure all fillings inside. Optionally, wrap in parchment paper for serving.

Notes

• Marinate chicken for at least 30 minutes; overnight marination intensifies flavor.
• Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
• Rest cooked chicken for a few minutes before slicing to keep it juicy.
• Mix colorful bell peppers for an attractive and flavorful wrap.
• Choose whole wheat tortillas for a healthier, higher-fiber option.
• Wraps can be made ahead and refrigerated for meal prep convenience.

Keywords: Teriyaki chicken, chicken wrap, Asian wrap, quick lunch, easy dinner, healthy wrap, skillet chicken, chicken tortilla wrap