Save 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 love serving these teriyaki chicken wraps for lunch because they are fresh, tasty, and the whole family enjoys them.
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
- Step 1:
- 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.
- Step 2:
- 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).
- Step 3:
- Transfer cooked chicken to a cutting board. Let rest for 5 minutes then slice thinly.
- Step 4:
- While chicken rests, prepare vegetables wash and shred lettuce and carrots slice bell peppers and chop green onions. Prepare any optional add-ins as desired.
- Step 5:
- Warm tortillas gently in a dry skillet or microwave for 10 20 seconds to make them pliable.
- Step 6:
- 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.
- Step 7:
- Fold in the sides of the tortilla then roll up tightly from the bottom. Slice in half if preferred. Serve immediately.
Save My family gathers around excitedly every time I make these wraps; it has become our favorite homemade lunch.
Serving Suggestions
Serve with a crisp lager or iced green tea for a refreshing meal experience that complements the sweet and savory flavors.
Dietary Notes
This recipe is dairy-free and can be made vegetarian by substituting grilled tofu or tempeh for chicken. Adjust sauces for dietary restrictions as needed.
Storage Tips
Leftover cooked chicken can be stored in the fridge for up to 2 days and the wraps assembled fresh when ready to eat.
Save Enjoy the perfect balance of sweet and savory with each bite of this easy and delicious teriyaki chicken wrap.
Recipe Help & FAQs
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes and up to 4 hours to let the teriyaki flavors deeply infuse the meat, enhancing tenderness and taste.
- → Can I use whole wheat tortillas instead of flour?
Yes, whole wheat tortillas work well and add a nutty flavor and extra fiber to the wrap.
- → What are some good optional fillings?
Avocado slices, pickled ginger, shelled edamame, sesame seeds, and a spicy mayo or sriracha drizzle all complement the wrap with contrasting textures and flavors.
- → How do I ensure the chicken stays juicy?
Marinating the chicken and cooking it over medium-high heat just until golden helps retain moisture and produce a tender bite.
- → Is this wrap suitable for a dairy-free diet?
Yes, by selecting dairy-free sauces and avoiding creamy dressings, this wrap fits well within dairy-free preferences.