Go Back
Teriyaki Chicken Wrap

Teriyaki Chicken Wrap

Craving a delicious and satisfying meal that whips up in a flash? This Teriyaki Chicken Wrap is your answer. Combining tender, savory teriyaki chicken with fresh crisp veggies and a delightful sauce, all bundled in a soft tortilla, it’s the perfect weeknight dinner or impressive lunch option that’s both healthy and incredibly easy to prepare.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Marinating Time 15 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Teriyaki Chicken
  • 1 pound boneless, skinless chicken thighs or breasts cut into bite-sized pieces
  • 1/2 cup teriyaki sauce store-bought or homemade
  • 1 tablespoon soy sauce additional, if needed
  • 1 teaspoon fresh ginger grated
  • 1 clove garlic minced
  • 1 tablespoon honey or brown sugar optional, for extra sweetness
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil or other neutral oil
For the Wraps and Assembly
  • 4 large flour tortillas or whole wheat tortillas
  • 1 cup shredded lettuce or mixed greens
  • 1/2 cup shredded carrots
  • 1/4 cup red onion thinly sliced
  • 1/4 cup bell peppers sliced (any color)
  • 2 tablespoons fresh cilantro or green onions chopped (for garnish)
Optional additions
  • Sriracha or other chili sauce for a spicy kick

Equipment

  • Medium Bowl
  • Large skillet or wok
  • Dry skillet (for warming tortillas)
  • Microwave (optional, for warming tortillas)

Method
 

  1. In a medium bowl, combine the chicken pieces, teriyaki sauce, 1 tablespoon of soy sauce, grated ginger, minced garlic, and honey or brown sugar (if using). Toss to ensure all the chicken is evenly coated. Let it marinate for at least 15 minutes at room temperature, or for up to 30 minutes for deeper flavor.
    1 pound boneless, skinless chicken thighs or breasts, 1/2 cup teriyaki sauce, 1 tablespoon soy sauce, 1 teaspoon fresh ginger, 1 clove garlic, 1 tablespoon honey or brown sugar
  2. Heat the sesame oil and vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the marinated chicken pieces in a single layer, discarding any excess marinade. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. If the sauce seems to be reducing too quickly, you can add a tablespoon or two of water or more teriyaki sauce.
    1 tablespoon sesame oil, 1 tablespoon vegetable oil or other neutral oil
  3. Gently warm your tortillas by placing them in a dry skillet over medium heat for about 30 seconds per side until pliable, or by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This makes them easier to roll.
    4 large flour tortillas or whole wheat tortillas
  4. Lay out a warmed tortilla flat. Spoon a generous portion of the cooked teriyaki chicken onto the center of the tortilla.
    4 large flour tortillas or whole wheat tortillas, 1 pound boneless, skinless chicken thighs or breasts
  5. Top the chicken with shredded lettuce, shredded carrots, sliced red onion, and sliced bell peppers.
    1 cup shredded lettuce or mixed greens, 1/2 cup shredded carrots, 1/4 cup red onion, 1/4 cup bell peppers
  6. Drizzle with a little extra teriyaki sauce if desired, or add a swirl of Sriracha for a touch of heat.
    1/2 cup teriyaki sauce, Sriracha or other chili sauce
  7. Fold in the sides of the tortilla, then tightly roll it up from the bottom to enclose the filling. If you prefer, you can cut the wraps in half before serving.
    4 large flour tortillas or whole wheat tortillas
  8. Garnish the Teriyaki Chicken Wraps with fresh cilantro or green onions before serving. Enjoy immediately!
    2 tablespoons fresh cilantro or green onions

Notes

Leftover wraps can be stored in the refrigerator for up to 2 days. Reheat chicken filling separately for best results.