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.
This is one of my favorite quick meals to prepare after a busy day because it combines convenience with delicious flavor and freshness.
Ingredients
- 1 pound (450 g) boneless, skinless chicken breasts: tender protein base
- 1/4 cup (60 ml) teriyaki sauce: store-bought or homemade
- 2 tablespoons soy sauce: adds saltiness
- 1 tablespoon honey: for sweetness
- 1 tablespoon sesame oil: nutty flavor
- 4 large flour tortillas: or whole wheat, for wrapping
- 1 cup shredded romaine lettuce: fresh crunch
- 1/2 cup shredded carrots: color and texture
- 1/2 cup sliced bell peppers: any color for sweetness
- 1/4 cup chopped green onions: mild onion flavor
- 1 avocado, sliced: optional creamy addition
- 1/4 cup pickled ginger: optional zing
- 1/3 cup shelled edamame: optional protein boost
- 1 tablespoon sesame seeds: optional garnish
- Spicy mayo or sriracha: optional for heat
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 to 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.
- Prep 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 to 20 seconds to make them pliable.
- Assemble Wraps:
- 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.
- Wrap and Serve:
- Fold in the sides of the tortilla then roll up tightly from the bottom. Slice in half if preferred. Serve immediately.
Pin My family loves gathering around to customize their wraps with their favorite add-ons which makes meal time fun and interactive.
Optional Variations
Try substituting grilled tofu or tempeh to make this wrap vegetarian. Add thinly sliced cucumber or shredded cabbage for extra crunch.
Serving Suggestions
Pair this wrap with a crisp lager or iced green tea for a refreshing meal experience.
Storage Tips
Leftover cooked chicken can be stored in the fridge for up to 2 days to use in other meals.
Pin This teriyaki chicken wrap makes a delightful meal anytime you crave freshness combined with bold flavors.
Recipe Q&A
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes to allow the teriyaki flavors to infuse, but for deeper taste, marinate up to 4 hours.
- → Can I use whole wheat tortillas instead of flour?
Yes, whole wheat tortillas work well and add a nuttier flavor along with extra fiber to the wrap.
- → What’s the best way to cook the chicken evenly?
Cook the chicken over medium-high heat for 6–7 minutes per side until golden brown and fully cooked through, reaching an internal temperature of 165°F (75°C).
- → Which vegetables pair best with the chicken?
Fresh veggies like shredded romaine lettuce, carrots, bell peppers, and green onions complement the savory chicken with crisp textures and vibrant flavors.
- → Are there any good optional add-ons for extra flavor?
Consider adding sliced avocado, pickled ginger, shelled edamame, sesame seeds, or spicy mayo to enhance both texture and taste.