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Teriyaki Chicken Wrap

Teriyaki Chicken Wrap

Craving a delicious and convenient meal that packs a punch of flavor? Our Teriyaki Chicken Wrap is your answer! This recipe is a fantastic way to bring the umami-rich taste of teriyaki chicken into a portable, satisfying wrap, perfect for busy weeknights or a flavorful lunch.
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Prep Time 15 minutes
Cook Time 7 minutes
Marinating Time 15 minutes
Total Time 22 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1/4 cup teriyaki sauce store-bought or homemade
  • 1 tablespoon soy sauce use gluten-free if needed
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic minced
  • 1 tablespoon olive oil or other high-heat cooking oil
Tortillas
  • 4 large whole wheat or spinach tortillas
Vegetables and Garnish
  • 1 cup shredded romaine lettuce
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced red bell pepper
  • 1/4 cup thinly sliced green onions (scallions)
  • 2 tablespoons sesame seeds optional, for garnish
Optional additions
  • sliced cucumber
  • avocado
  • Sriracha for a spicy kick
  • creamy Caesar or ranch dressing a drizzle of

Equipment

  • Medium Bowl
  • Large skillet or wok
  • Dry skillet
  • Damp paper towel

Method
 

  1. In a medium bowl, combine the chicken pieces with 1/4 cup teriyaki sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, grated ginger, and minced garlic. Toss to ensure the chicken is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for a deeper flavor.
    1 pound boneless, skinless chicken breasts or thighs, 1/4 cup teriyaki sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, 1 clove garlic
  2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer, discarding any excess marinade. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked through and caramelized on the edges. If the pan seems dry, you can add a splash more teriyaki sauce in the last minute of cooking to thicken and coat the chicken beautifully.
    1 tablespoon olive oil or other high-heat cooking oil
  3. While the chicken is cooking or resting, warm your tortillas. You can do this by placing them one by one in a dry skillet over medium heat for about 30 seconds per side until pliable, or by wrapping them in a slightly damp paper towel and microwaving for 20-30 seconds.
    4 large whole wheat or spinach tortillas
  4. Lay out a warmed tortilla. On one half of the tortilla, create a bed with shredded romaine lettuce. Top with a generous portion of the cooked teriyaki chicken.
    1 cup shredded romaine lettuce
  5. Sprinkle the shredded carrots, sliced red bell pepper, and sliced green onions over the chicken. If you're using any of the optional additions like cucumber or avocado, add them now.
    1/2 cup shredded carrots, 1/4 cup thinly sliced red bell pepper, 1/4 cup thinly sliced green onions (scallions), sliced cucumber, avocado
  6. Fold in the sides of the tortilla slightly, then tightly roll from the bottom up to create a secure wrap. If you like, you can slice the wrap in half for easier eating.
  7. Sprinkle with sesame seeds if desired. Serve immediately and enjoy the incredible flavors!
    2 tablespoons sesame seeds

Notes

For a deeper flavor, marinate the chicken in the refrigerator for up to 2 hours. Store filling and tortillas separately to prevent sogginess.