Teriyaki Chicken Wrap Recipe

ByAndria Russo
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Introduction

Teriyaki Chicken Wraps are a delicious and easy meal that combines tender, flavorful chicken with fresh, crunchy vegetables. Perfect for a quick lunch or light dinner, these wraps bring a satisfying balance of sweet and savory in every bite.

Two halves of a wrap are placed on a wooden board against a white marbled background. Each wrap shows three distinct layers: a top layer of shredded green and purple cabbage with thin orange carrot strips, a middle layer of shiny, dark brown grilled chicken pieces, and a bottom layer of a soft toasted tortilla with golden brown spots and a slightly crispy texture. The wraps are cut at an angle, exposing the colorful and textured filling inside. Photo taken with an iphone --ar 4:5 --v 7

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

Optional add-ons: avocado slices, pickled ginger, edamame, sesame seeds, spicy mayo or sriracha.

Instructions

  1. Step 1: In a bowl, whisk together the teriyaki sauce, soy sauce, honey, and sesame oil. Place the chicken breasts in the marinade, coating evenly. Marinate for at least 30 minutes, or up to overnight in the fridge for more flavor.
  2. 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, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Let the chicken rest for a few minutes, then slice thinly.
  3. 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.
  4. Step 4: Warm the tortillas briefly in a dry skillet for flexibility. Lay each tortilla flat, then layer shredded lettuce, sliced chicken, carrots, bell peppers, and green onions. Add any optional ingredients if desired.
  5. Step 5: Fold the sides of the tortilla inward and roll from the bottom up to enclose the filling securely. Serve immediately or wrap in parchment paper for easy handling.

Tips & Variations

  • Marinate chicken for longer (up to overnight) to deepen flavor.
  • Use a meat thermometer to ensure the chicken is perfectly cooked.
  • Mix different colored bell peppers for a vibrant look and extra flavor.
  • Swap chicken with marinated tofu for a vegetarian option.
  • Add sliced jalapeños or sriracha for a spicy kick.
  • Try using large lettuce leaves instead of tortillas for a low-carb wrap.
  • Warm tortillas before assembling to make wrapping easier and prevent tearing.
  • Layer lettuce first to keep tortillas from getting soggy.

Storage

Store leftover cooked chicken and vegetables separately from the tortillas in airtight containers in the refrigerator for up to 3 days. Keep wraps unassembled to prevent sogginess. Reheat chicken gently in a skillet or microwave before assembling your wrap for the best texture and flavor.

How to Serve

Two halves of a grilled wrap are shown on a wooden board placed on a white marbled surface. Each wrap half shows three clear layers: a golden-brown grilled tortilla on the outside, a middle layer of juicy, dark brown grilled chicken pieces with a shiny glaze, and an inner top layer of fresh shredded vegetables including light green lettuce, thin orange carrot strips, and small bits of purple cabbage. The wrap looks warm and fresh with grill marks visible on the outside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can marinate the chicken and prepare the vegetables in advance. Keep the ingredients separate and assemble the wraps just before serving to maintain freshness and prevent the tortillas from becoming soggy.

What can I use if I don’t have teriyaki sauce?

You can create a simple substitute by mixing soy sauce, honey, a little minced garlic, and ginger. This combination mimics the sweet and savory flavor of teriyaki and works well for marinating chicken.

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Teriyaki Chicken Wrap Recipe

★★★★★

4.7 from 104 reviews
  • Author: Andria
  • Total Time: 30 minutes
  • Yield: 4 wraps 1x
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Description

This Teriyaki Chicken Wrap recipe features tender, marinated chicken cooked in a savory-sweet teriyaki sauce, combined with fresh crunchy vegetables, all wrapped in a soft tortilla. Perfect as a quick, flavorful lunch or dinner, this recipe is customizable with optional add-ons like avocado, spicy mayo, and sesame seeds, making it a versatile and satisfying meal.

Ingredients

Scale

Main 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

Optional Add-ons

  • Avocado slices
  • Pickled ginger
  • Edamame
  • Sesame seeds
  • Spicy mayo or sriracha

Instructions

  1. Marinate the Chicken: In a mixing bowl, whisk together the teriyaki sauce, soy sauce, honey, and sesame oil until well combined. Place the chicken breasts into the marinade, ensuring they are evenly coated. For best results, marinate for at least 30 minutes, or up to overnight in the refrigerator.
  2. Cook the Chicken: Heat a skillet over medium-high heat and add a splash of oil to prevent sticking. Add the marinated chicken to the hot pan and cook for 6-7 minutes on each side until the chicken is golden brown and cooked through. Confirm doneness with a meat thermometer reading 165°F (75°C). Let the chicken rest for a few minutes before slicing.
  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. Prepare any optional add-ons if using.
  4. Assemble the Wrap: Warm the tortillas briefly in a dry skillet to make them pliable. Lay each tortilla flat and layer shredded lettuce first to act as a moisture barrier. Add sliced cooked chicken, carrots, bell peppers, green onions, and any optional ingredients like avocado, sesame seeds, or spicy mayo. Fold the sides inward, then roll up from the bottom to form a secure wrap.

Notes

  • Marinate the chicken for at least one hour or overnight to maximize flavor.
  • Grilling the chicken is a great alternative to pan-cooking, adding a smoky depth to the dish.
  • Use fresh, seasonal vegetables for the best crunch and flavor.
  • Store leftover components (tortillas, fillings) separately to avoid soggy wraps.
  • Experiment with sauces like hoisin or peanut for a different twist.
  • Warm tortillas before assembly to prevent tearing and improve wrapping.
  • Layer lettuce first inside the wrap to keep the tortilla from getting soggy.
  • Don’t overfill your wrap to ensure easy handling and to avoid messiness.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Lunch
  • Method: Frying
  • Cuisine: Asian-American

Keywords: Teriyaki chicken wrap, chicken wrap recipe, Asian chicken wrap, teriyaki sauce wrap, easy lunch wrap

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