Save to Pinterest 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 this wrap for lunch because it's fresh, satisfying, and full of flavor every time.
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 the Chicken:
- Whisk together teriyaki sauce soy sauce honey and sesame oil in a bowl 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 the 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:
- 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 the 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
- Wrap and Serve:
- Fold in the sides of the tortilla then roll up tightly from the bottom Slice in half if preferred Serve immediately
Save to Pinterest This wrap became a favorite in our family lunch rotations, sparking many happy mealtime moments together.
Required Tools
Mixing bowl Whisk Zip-top bag or shallow dish for marinating Skillet Cutting board Chefs knife Tongs or spatula
Allergen Information
Contains Soy (teriyaki sauce soy sauce) Wheat (tortillas) Sesame (oil seeds optional) May contain Egg (spicy mayo check label if using) Gluten (wheat tortillas soy sauce) Always check ingredient labels for allergens if unsure
Nutritional Information
Per wrap without optional add-ons Calories 340 Total Fat 8 g Carbohydrates 39 g Protein 27 g
Save to Pinterest This teriyaki chicken wrap is a quick satisfying meal that works perfectly for packed lunches or casual dinners.
Recipe FAQs
- → How long should the chicken marinate?
Marinate the chicken for at least 30 minutes to allow flavors to develop fully. For more intensity, you can marinate up to 4 hours.
- → What cooking method is best for the chicken?
Cooking the chicken in a hot skillet over medium-high heat ensures a golden crust while keeping the interior tender and juicy.
- → Can I substitute any ingredients in the wrap?
Yes, grilled tofu or tempeh works well as a plant-based alternative, and adding sliced cucumber or shredded cabbage can provide extra crunch.
- → What are good accompaniments for this dish?
A crisp lager or iced green tea pairs wonderfully with the savory and fresh flavors of the wrap.
- → How should leftovers be stored?
Store any cooked chicken separately in an airtight container in the refrigerator and consume within 2 days for best freshness.