Teriyaki Chicken Wrap Recipe

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.

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

1. Step 1: In a bowl, whisk together the teriyaki sauce, soy sauce, honey, and sesame oil to create the marinade.
2. 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.
3. 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.
4. Step 4: While the chicken cooks, prepare the vegetables by washing and shredding the lettuce, carrots, bell peppers, and chopping the green onions.
5. 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.
6. 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

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.

Teriyaki Chicken Wrap Recipe

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★★★★★

4.8 from 146 reviews

This Teriyaki Chicken Wrap recipe combines tender marinated chicken with fresh, crunchy vegetables wrapped in a soft tortilla for a delicious and easy-to-make meal. Perfect for lunch or dinner, these wraps bring together sweet and savory teriyaki flavors with crisp lettuce, carrots, bell peppers, and green onions for a nutritious and flavorful experience.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 wraps 1x
• Category: Lunch
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

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Marinade & Chicken

• 1 cup teriyaki sauce (store-bought or homemade)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• Chicken breasts (about 1 lb, sliced or whole as preferred)

Wrap & Vegetables

• 4 large flour tortillas (or whole wheat for a healthier option)
• 1 cup shredded romaine lettuce
• 1/2 cup shredded carrots
• 1/2 cup sliced bell peppers (any color)
• 1/4 cup chopped green onions

Instructions

1. Marinate the Chicken: In a bowl, whisk together the teriyaki sauce, soy sauce, honey, and sesame oil until well combined. Coat the chicken evenly with the marinade using a zip-top bag or bowl. For best flavor, let the chicken marinate at least 30 minutes, or up to overnight in the fridge.
2. Cook the Chicken: Heat a skillet over medium-high heat and add a splash of oil. When hot, add the marinated chicken. Cook for about 6-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes to retain juices.
3. Prepare the Vegetables: While the chicken cooks, wash and chop the lettuce, shred the carrots, slice the bell peppers, and chop the green onions. Use a colorful mix of bell peppers for visual appeal and extra flavor.
4. Assemble the Wrap: Lay a tortilla flat on a clean surface. Place a generous layer of shredded lettuce in the center. Add sliced cooked chicken, then top with shredded carrots, bell peppers, and chopped green onions. Roll the tortilla tightly to form a wrap.

Notes

• Marinate chicken for at least 30 minutes to maximize flavor penetration.
• Use a meat thermometer to ensure chicken is safely cooked to 165°F (75°C).
• Feel free to add other vegetables such as cucumbers, avocado, or radishes for more variety.
• Warming tortillas slightly before assembling helps in rolling the wrap without tearing.
• Substitute flour tortillas with whole wheat or gluten-free tortillas as per dietary preference.

Keywords: Teriyaki Chicken Wrap, Chicken Wrap Recipe, Healthy Wraps, Easy Lunch Recipes, Asian Inspired Wraps