Teriyaki Chicken Wrap

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 love making these wraps when I want a fresh lunch that still feels filling and special. My family especially enjoys the sweet and savory teriyaki flavor paired with crunchy veggies.

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

Step 1:

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

Step 2:

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

Step 3:

Transfer cooked chicken to a cutting board Let rest for 5 minutes then slice thinly

Step 4:

While chicken rests prepare vegetables wash and shred lettuce and carrots slice bell peppers and chop green onions Prepare any optional add ins as desired

Step 5:

Warm tortillas gently in a dry skillet or microwave for 10 20 seconds to make them pliable

Step 6:

To assemble each wrap 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

Step 7:

Fold in the sides of the tortilla then roll up tightly from the bottom Slice in half if preferred Serve immediately

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This wrap is a favorite at family lunches when we want something quick but satisfying everyone’s craving for homemade flavor.

Additional Tips

For a vegetarian option substitute grilled tofu or tempeh for chicken. Add thinly sliced cucumber or shredded cabbage for extra crunch.

Serving Suggestions

Pair the wrap with a crisp lager or iced green tea for a refreshing meal.

Storage

Leftover cooked chicken can be stored in the fridge for up to 2 days. Assemble the wraps fresh to prevent sogginess.

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This teriyaki chicken wrap balances sweet and savory perfectly making it a go to for quick flavorful meals.

Questions About This Recipe

→ How long should the chicken be marinated?

Marinate the chicken for at least 30 minutes to allow flavors to develop, though up to 4 hours will deepen the taste.

→ What is the best way to cook the chicken for this dish?

Cook the marinated chicken in a medium-high skillet for about 6–7 minutes per side until golden and fully cooked through.

→ Can I substitute the chicken with a plant-based option?

Yes, grilled tofu or tempeh can be used as alternatives, marinated similarly to maintain flavor balance.

→ What vegetables complement the chicken in this wrap?

Shredded romaine lettuce, carrots, sliced bell peppers, and green onions add a refreshing crunch and brightness.

→ Are there optional ingredients to enhance flavor?

Avocado, pickled ginger, shelled edamame, sesame seeds, and spicy mayo or sriracha can be added for extra layers of flavor.

→ How should the tortillas be prepared for assembling?

Warm the tortillas briefly in a dry skillet or microwave to make them pliable and easy to roll.