Teriyaki Chicken Wrap Recipe
Introduction
Teriyaki Chicken Wraps are a flavorful and satisfying meal perfect for lunch or a quick dinner. Combining tender marinated chicken with fresh vegetables and a sweet-savory sauce, these wraps are as versatile as they are delicious.
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
- Step 1: In a bowl, whisk together the teriyaki sauce, soy sauce, honey, and sesame oil to create the marinade. Place the chicken breasts in the marinade, ensuring they are evenly coated. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator for more flavor.
- Step 2: Heat a skillet over medium-high heat and add a small amount of oil. Cook the marinated chicken for 6-7 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove from heat and let rest for a few minutes, then slice thinly.
- Step 3: While the chicken cooks, prepare your vegetables. Wash and shred the lettuce and carrots, slice the bell peppers, and chop the green onions.
- Step 4: Lay a tortilla flat and layer shredded lettuce in the center. Add sliced chicken, carrots, bell peppers, and green onions. Include any optional add-ons you prefer. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a wrap.
Tips & Variations
- For best flavor, marinate chicken for several hours or overnight to let the teriyaki soak in deeply.
- Try swapping chicken for marinated tofu to make a vegetarian version of the wrap.
- Add a spicy kick with sliced jalapeños, sriracha, or spicy mayo.
- Use large lettuce leaves instead of tortillas for a low-carb, refreshing wrap option.
- Grill the chicken instead of pan-cooking for a smoky flavor.
Storage
Store leftover cooked chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped separately to avoid sogginess. When ready to eat, reheat the chicken gently in a skillet or microwave and assemble fresh wraps. If wrapped, consider using parchment paper for easy handling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of meat for this wrap?
Yes, you can substitute chicken with turkey, beef, or even shrimp. Adjust cooking times accordingly to ensure your protein is cooked safely.
How can I make this recipe gluten-free?
Use gluten-free tortillas and ensure your teriyaki and soy sauce are labeled gluten-free. Tamari is a good soy sauce alternative without gluten.
Print
Teriyaki Chicken Wrap Recipe
- Total Time: 30 minutes
- Yield: 4 wraps 1x
Description
This Teriyaki Chicken Wrap recipe combines tender, marinated chicken with fresh crunchy vegetables all wrapped in a soft tortilla. It’s a quick and flavorful meal perfect for lunch or dinner, featuring a sweet and savory teriyaki glaze balanced with crisp greens and optional add-ons like avocado and spicy mayo for extra indulgence.
Ingredients
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 romaine lettuce
- 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
- Marinate the Chicken: In a mixing bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil until combined. Place the chicken breasts in the marinade and ensure they are evenly coated. For best flavor, marinate for at least 30 minutes; longer marination up to overnight in the refrigerator intensifies taste.
- Cook the Chicken: Heat a non-stick skillet over medium-high heat and add a small amount of oil. Add the marinated chicken breasts and cook for 6-7 minutes on each side or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes before slicing.
- 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 veggies add crunch and color to the wraps.
- Assemble the Wrap: Lay a tortilla flat on a clean surface. Layer shredded lettuce, sliced chicken, carrots, bell peppers, and green onions in the center. Add any optional ingredients like avocado slices or spicy mayo as desired. Fold in the sides of the tortilla, then roll it tightly from the bottom up to enclose the filling.
Notes
- Marinate chicken for at least 30 minutes, preferably longer, for best flavor.
- Use a meat thermometer to ensure chicken reaches 165°F internally.
- Rest cooked chicken to maintain juiciness.
- For a smoky flavor, consider grilling the chicken instead of pan-frying.
- Store leftovers separately to prevent soggy tortillas.
- Experiment with additional sauces like hoisin or peanut sauce for variety.
- Use fresh, seasonal vegetables to enhance flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Asian-American Fusion
Keywords: Teriyaki chicken wrap, chicken wrap recipe, Asian chicken wrap, easy lunch wrap, teriyaki sauce recipe, healthy chicken wrap, homemade chicken wrap
