Introduction

Teriyaki Chicken Wraps are a fresh and flavorful meal perfect for lunch or a light dinner. They combine tender, marinated chicken with crisp vegetables, all wrapped in a soft tortilla for easy eating. Quick to prepare and delicious, these wraps bring a taste of Asian-inspired cuisine to your kitchen.

The image shows two halves of a grilled burrito resting on a wooden board. Each burrito has a golden-brown toasted outer tortilla with some darker char spots. Inside, there are three visible layers: a bottom layer of dark grilled chicken pieces coated in sauce, a middle layer of finely shredded lettuce mixed with thin orange carrot strips and small bits of purple cabbage, and some sauce at the very base. The burritos are cut to show the cross-section with the colorful fresh vegetables contrasting with the rich, cooked chicken, all wrapped in the slightly crispy tortilla. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 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 for crunch)
1/2 cup shredded carrots
1/2 cup sliced bell peppers (any color)
1/4 cup chopped green onions

Instructions

Step 1: In a bowl, whisk together the teriyaki sauce, soy sauce, honey, and sesame oil to create the marinade.
Step 2: Add the chicken to the marinade, ensuring each piece is well coated. Allow it to marinate for at least 30 minutes, or up to overnight in the fridge for deeper flavor.
Step 3: Heat a skillet over medium-high heat with a touch of oil. Cook the marinated chicken for 6-7 minutes on each side until golden and cooked through (internal temperature should reach 165°F or 75°C). Let the chicken rest briefly before slicing.
Step 4: While the chicken cooks, prepare the vegetables by washing and shredding the lettuce, carrots, bell peppers, and chopping the green onions.
Step 5: Lay a tortilla flat on a clean surface. Layer the shredded lettuce, sliced chicken, carrots, bell peppers, and green onions in the center.
Step 6: Roll up the tortilla tightly to enclose the filling. Slice in half if desired and serve immediately.

Tips & Variations

Marinate the chicken longer for richer flavor and more tender meat.
Use a mix of red, yellow, and green bell peppers for a colorful presentation.
Try adding avocado slices or a drizzle of spicy mayo for extra creaminess.
Swap the flour tortillas for whole wheat or spinach wraps to boost nutrition.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep the vegetables and tortillas separate to avoid sogginess. When ready to eat, reheat the chicken gently in a skillet or microwave, then assemble fresh wraps. These wraps are best enjoyed fresh for optimal texture.

How to Serve

The image shows a stack of five wraps cut in half, placed on a round white plate. Each wrap has multiple layers: the outer light brown tortilla is wrapped tightly around colorful fresh fillings inside. The fillings include shredded orange carrot, bright red bell pepper pieces, green leafy vegetables, thin purple cabbage slices, and small bits of white or cream-colored cheese or sauce. The wraps look fresh and crunchy, with the colors of the vegetables standing out vividly against the neutral tortilla. The background is a white marbled surface with a small glass cup of light yellow sauce or dressing slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts or thighs for this recipe?

Yes, both chicken breasts and thighs work well. Thighs are juicier and more forgiving during cooking, while breasts are leaner. Adjust cooking time as needed.

How can I make this wrap vegetarian?

Replace the chicken with grilled tofu, tempeh, or a hearty vegetable like mushrooms marinated in teriyaki sauce for a tasty vegetarian alternative.