Save It A vibrant, flavorful wrap featuring tender teriyaki-marinated chicken, crisp vegetables, and a hint of sweetness, all rolled into a soft tortilla perfect for lunch or a light dinner.
I first served this teriyaki chicken wrap to my family on a busy weeknight and it quickly became an all-time favorite for its fresh taste and quick assembly.
Ingredients
- Chicken: 1 pound (450 g) boneless skinless chicken breasts, 1/4 cup (60 ml) teriyaki sauce store-bought or homemade, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sesame oil
- Wraps: 4 large flour tortillas or whole wheat, 1 cup shredded romaine lettuce, 1/2 cup shredded carrots, 1/2 cup sliced bell peppers any color, 1/4 cup chopped green onions
- Optional Add-ons: 1 avocado sliced, 1/4 cup pickled ginger, 1/3 cup shelled edamame, 1 tablespoon sesame seeds, spicy mayo or sriracha to taste
Instructions
- Marinate Chicken:
- In a bowl whisk together teriyaki sauce soy sauce honey and sesame oil Add chicken breasts turning to coat Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours for maximum flavor
- Cook Chicken:
- Heat a skillet over medium-high heat Add a small splash of oil if needed Remove chicken from marinade letting excess drip off Cook chicken for 67 minutes per side or until golden brown and cooked through internal temperature should reach 165°F/75°C
- Slice Chicken:
- Transfer cooked chicken to a cutting board Let rest for 5 minutes then slice thinly
- Prepare Vegetables:
- While chicken rests wash and shred lettuce and carrots slice bell peppers and chop green onions Prepare any optional add-ins as desired
- Warm Tortillas:
- Warm tortillas gently in a dry skillet or microwave for 1020 seconds to make them pliable
- Assemble Wraps:
- Lay a tortilla flat Layer with lettuce carrots bell peppers green onions and sliced chicken Add avocado pickled ginger edamame sesame seeds and/or spicy mayo if desired
- Serve:
- Fold in the sides of the tortilla then roll up tightly from the bottom Slice in half if preferred Serve immediately
Save It My family loves gathering around the kitchen counter to assemble their own wraps adding their favorite extras creating fun and personalized meals every time.
Serving Suggestions
Serve these wraps with a side of steamed edamame or a light Asian slaw for a balanced meal.
Storage Tips
Store leftover cooked chicken in an airtight container in the fridge for up to 2 days to ensure freshness.
Variations
For a vegetarian option substitute grilled tofu or tempeh and add extra crunchy veggies like cucumber or cabbage.
Save It These teriyaki chicken wraps are perfect for quick lunches and can be easily customized to suit your taste preferences.
Common Questions About Recipes
- → How long should the chicken marinate?
Marinate the chicken for at least 30 minutes to allow flavors to develop. For deeper taste, you can marinate up to 4 hours in the refrigerator.
- → Can I use whole wheat tortillas instead of flour?
Yes, whole wheat tortillas provide a nuttier flavor and add extra fiber while maintaining the wrap’s soft texture.
- → What side dishes complement this wrap well?
Light sides such as crisp cucumber salad or steamed edamame pair nicely, as do refreshing drinks like iced green tea or light lager.
- → Is the sesame oil essential for flavor?
Sesame oil adds a distinctive nutty aroma and depth to the marinade, enhancing the overall savory profile, though it can be adjusted based on preference.
- → Can this be prepared vegetarian?
Yes, substituting grilled tofu or tempeh for the chicken offers a satisfying plant-based alternative with a similar texture.