Save to Pinterest 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.
This recipe has become a lunch favorite in our family because it combines fresh vegetables with a sweet and savory chicken filling that everyone enjoys.
Ingredients
- For the 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
- For the 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 the 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 the 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 6-7 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Rest and Slice:
- 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 10-20 seconds to make them pliable.
- Assemble Wraps:
- To assemble each wrap 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.
- Roll and Serve:
- Fold in the sides of the tortilla then roll up tightly from the bottom. Slice in half if preferred. Serve immediately.
Save to Pinterest Our kids love helping assemble the wraps and customizing them with their favorite add-ons, making mealtime fun and interactive.
Serving Suggestions
Serve these wraps with a side of steamed edamame or a fresh green salad for a balanced meal.
Storage Tips
Leftover cooked chicken can be stored in the refrigerator for up to 2 days and tortillas kept in an airtight container to maintain freshness.
Variations
For a vegetarian option substitute grilled tofu or tempeh for chicken. Add thinly sliced cucumber or shredded cabbage for extra crunch.
Save to Pinterest This teriyaki chicken wrap is perfect for a quick meal that doesn’t sacrifice flavor or nutrition.
Common Recipe Questions
- → How long should the chicken marinate?
Marinate the chicken for at least 30 minutes to infuse flavors, but up to 4 hours enhances the taste even more.
- → What cooking method is best for the chicken?
Pan-searing the marinated chicken on medium-high heat ensures a golden, flavorful crust while keeping the inside juicy.
- → Can I substitute any ingredients for a different diet?
To make it vegetarian, replace chicken with grilled tofu or tempeh. Use gluten-free tortillas and sauces to accommodate dietary needs.
- → What optional add-ons enhance this wrap?
Avocado slices, pickled ginger, shelled edamame, sesame seeds, and spicy mayo or sriracha can add texture and additional flavor layers.
- → How should leftovers be stored?
Store cooked chicken separately in the refrigerator for up to 2 days to maintain freshness and food safety.