Teriyaki Chicken Wrap Recipe
Introduction
These Teriyaki Chicken Wraps combine juicy, flavorful chicken with fresh, crunchy vegetables for a quick and satisfying meal. Perfect for lunch or a light dinner, they’re easy to make and full of vibrant tastes.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/4 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)
- 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 teriyaki sauce, soy sauce, honey, and sesame oil until well combined. Add the chicken breasts and coat them evenly with the marinade. Let the chicken marinate for at least 30 minutes in the refrigerator for best flavor.
- Step 2: Heat a skillet over medium-high heat and add a splash of oil. Cook the marinated chicken for 6-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove and let rest for a few minutes, then slice.
- Step 3: While the chicken cooks, wash and prepare the vegetables. Shred the lettuce and carrots, slice the bell peppers, and chop the green onions. Set aside.
- Step 4: Lay a tortilla flat on a clean surface. Place a generous layer of shredded lettuce in the center, then add sliced chicken, carrots, bell peppers, and green onions. Roll up the tortilla tightly to form the wrap.
Tips & Variations
- Marinate the chicken overnight for deeper flavor.
- Use whole wheat or spinach tortillas for added nutrition.
- Add avocado slices or a drizzle of spicy mayo for extra creaminess and heat.
- Swap chicken for tofu or shrimp to suit your preference.
- Include crunchy nuts like cashews for texture contrast.
Storage
Store leftover wraps tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 2 days. For best texture, avoid adding wet vegetables before storing—add them fresh when ready to eat. Reheat the chicken separately before assembling for a warm wrap.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the marinade ahead of time?
Yes, the marinade can be prepared in advance and stored in the refrigerator for up to 3 days. This makes it easy to marinate the chicken quickly when you’re ready to cook.
What if I don’t have teriyaki sauce on hand?
You can make a simple substitute by combining soy sauce, honey, garlic, and a splash of rice vinegar or mirin. This mix will provide a similar sweet and savory flavor for your chicken.
PrintTeriyaki Chicken Wrap Recipe
This Teriyaki Chicken Wrap combines tender, marinated chicken with fresh, crunchy vegetables wrapped in a soft flour tortilla for a quick and flavorful meal. Perfect for lunch or a light dinner, these wraps offer a delightful balance of sweet and savory teriyaki flavors with vibrant, fresh fillings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 wraps 1x
- Category: Lunch
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Chicken and Marinade
- 1 pound boneless, skinless chicken breasts
- 1/4 cup teriyaki sauce (store-bought or homemade)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
Wrap and Vegetables
- 4 large flour tortillas (or whole wheat for a healthier option)
- 1 cup shredded lettuce (romaine recommended)
- 1/2 cup shredded carrots
- 1/2 cup sliced bell peppers (any color)
- 1/4 cup chopped green onions
Instructions
- Marinate the Chicken: In a bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil until well combined. Place the chicken breasts in the marinade and ensure they are evenly coated. For best flavor, marinate for at least 30 minutes, preferably a few hours or overnight in the fridge.
- Cook the Chicken: Heat a skillet over medium-high heat and add a splash of oil. Once hot, add the marinated chicken breasts. Cook for 6-7 minutes on each side until golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes after cooking.
- Prepare the Vegetables: While the chicken cooks, wash and shred the lettuce, carrots, and slice the bell peppers and green onions. Mix colors of bell peppers for an appealing visual and shred the lettuce and carrots to add crunch and ease of eating.
- Assemble the Wrap: Lay a tortilla flat on a clean surface. Place a generous amount of shredded lettuce in the center, followed by sliced cooked chicken, shredded carrots, bell peppers, and chopped green onions. Add any optional ingredients if desired. Roll up the tortilla tightly to form the wrap.
Notes
- Marinate the chicken for at least 30 minutes to allow flavors to develop, or marinate overnight for deeper taste.
- Use a meat thermometer to ensure the chicken is fully cooked and safe to eat.
- Resting the chicken after cooking helps keep it juicy and tender.
- Feel free to add other fresh vegetables like cucumbers or avocado slices for extra nutrition and flavor.
- Whole wheat tortillas offer a healthier alternative to traditional flour tortillas.
Keywords: Teriyaki Chicken Wrap, Easy Chicken Wrap, Asian Wrap, Lunch Wrap, Healthy Wrap, Teriyaki Sauce
