Pin 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 something tasty but light, and my family always asks for seconds!
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 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)
- Rest and Slice:
- Transfer cooked chicken to a cutting board Let rest for 5 minutes then slice thinly
- Prepare Vegetables:
- 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
- Warm Tortillas:
- Warm tortillas gently in a dry skillet or microwave for 10-20 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
- Roll and Serve:
- Fold in the sides of the tortilla then roll up tightly from the bottom Slice in half if preferred Serve immediately
Pin Making these wraps always brings my family together around the table for a tasty meal.
Serving Suggestions
Serve with a side of crispy sweet potato fries or a fresh green salad for a complete meal.
Storage Tips
Leftover cooked chicken can be stored in the refrigerator for up to 2 days and reheated gently before assembling wraps.
Variations
For a vegetarian option substitute grilled tofu or tempeh for chicken Add thinly sliced cucumber or shredded cabbage for extra crunch.
Pin This teriyaki chicken wrap is a delicious and versatile option for any meal occasion.
Recipe FAQ
- → How long should the chicken marinate?
Marinate the chicken for at least 30 minutes to allow flavors to develop. For deeper taste, marinate up to 4 hours.
- → Can I use other proteins instead of chicken?
Yes, grilled tofu or tempeh can be substituted for chicken to create a vegetarian version.
- → What vegetables work best for the wrap?
Shredded romaine lettuce, carrots, sliced bell peppers, and chopped green onions provide a fresh, crisp contrast.
- → How should I warm the tortillas?
Warm tortillas gently in a dry skillet or microwave for 10–20 seconds to make them flexible for rolling.
- → Are there any suggested add-ons to boost flavor?
Avocado, pickled ginger, shelled edamame, sesame seeds, and spicy mayo or sriracha can be added for extra flavor and texture.