Pin 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 love making this teriyaki chicken wrap for a quick lunch because it balances flavor and freshness perfectly every time.
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
Pin It This recipe always brings my family together craving a fresh and satisfying meal they can enjoy any day.
Required Tools
Mixing bowl Whisk Zip-top bag or shallow dish for marinating Skillet Cutting board Chefs knife Tongs or spatula
Allergen Information
Contains Soy (teriyaki sauce soy sauce) Wheat (tortillas) Sesame (oil seeds optional) May contain Egg (spicy mayo check label if using) Gluten (wheat tortillas soy sauce) Always check ingredient labels for allergens if unsure
Nutritional Information
Calories 340 Total Fat 8 g Carbohydrates 39 g Protein 27 g per wrap without optional add-ons
Pin It This wrap is a perfect quick meal combining savory protein and fresh veggies for a delightful bite every time
Recipe FAQs
- → How long should the chicken marinate?
Marinate the chicken for at least 30 minutes, but up to 4 hours for deeper flavor infusion.
- → What type of tortillas work best?
Large flour or whole wheat tortillas are ideal as they are soft and flexible, perfect for rolling the ingredients.
- → Can I prepare this without soy products?
Yes, substitute teriyaki and soy sauce with coconut aminos or a gluten-free alternative to suit dietary needs.
- → What vegetables add the best crunch?
Shredded romaine, carrots, and sliced bell peppers provide a crisp, fresh texture that complements the savory chicken.
- → How should the chicken be cooked for best results?
Cook over medium-high heat until golden brown and fully cooked, about 6-7 minutes per side, to seal in juices and flavor.
- → Are there good vegetarian alternatives?
Grilled tofu or tempeh marinated in the same sauce make excellent plant-based protein swaps without losing flavor.