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.
This is one of my favorite lunch options that keeps well if I want to prep in advance and enjoy later in the week.
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 6 to 7 minutes per side or until golden brown and cooked through (internal temperature should reach 165℉/75℃)
- Rest and Slice:
- Transfer cooked chicken to a cutting board Let rest for 5 minutes then slice thinly
- Prepare Vegetables:
- 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
- Warm Tortillas:
- Warm tortillas gently in a dry skillet or microwave for 10 to 20 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
- Fold and Serve:
- Fold in the sides of the tortilla then roll up tightly from the bottom Slice in half if preferred Serve immediately
Pin it This recipe has become a weekend favorite for quick family lunches that everyone enjoys making together.
Serving Suggestions
Serve these wraps with a side of miso soup or a light cucumber salad for a complete meal.
Storage Tips
Store leftover cooked chicken in an airtight container in the fridge for up to 2 days Separate vegetables and tortillas to keep wraps fresh.
Variations
For a vegetarian option substitute grilled tofu or tempeh for chicken Add thinly sliced cucumber or shredded cabbage for extra crunch.
Pin it A perfect balance of flavors and textures make this teriyaki chicken wrap a standout meal any day of the week.
Frequently Asked Questions
- → How long should the chicken marinate?
Marinate the chicken for at least 30 minutes, but up to 4 hours for deeper flavor absorption.
- → Can I use whole wheat tortillas instead of flour?
Yes, whole wheat tortillas work well and add a nuttier taste while maintaining softness.
- → What can I substitute for chicken to make it vegetarian?
Grilled tofu or tempeh make excellent alternatives, absorbing the marinade flavors nicely.
- → How do I keep the wrap from becoming soggy?
Drain excess marinade from the chicken and assemble the wrap just before serving.
- → What optional ingredients add extra texture?
Adding sliced avocado, pickled ginger, edamame, or sesame seeds can bring additional flavors and crunch.