Tender teriyaki chicken with crisp veggies rolled in a soft tortilla, ideal for a quick, flavorful meal.
# Ingredient List:
→ Chicken Marinade
01 - 1 pound boneless, skinless chicken breasts
02 - 1/4 cup teriyaki sauce
03 - 2 tablespoons soy sauce
04 - 1 tablespoon honey
05 - 1 tablespoon sesame oil
→ Wrap Components
06 - 4 large flour tortillas
07 - 1 cup shredded romaine lettuce
08 - 1/2 cup shredded carrots
09 - 1/2 cup sliced bell peppers
10 - 1/4 cup chopped green onions
→ Optional Add-ons
11 - 1 sliced avocado
12 - 1/4 cup pickled ginger
13 - 1/3 cup shelled edamame
14 - 1 tablespoon sesame seeds
15 - Spicy mayonnaise or sriracha to taste
# Directions:
01 - Combine teriyaki sauce, soy sauce, honey, and sesame oil in a bowl. Add chicken breasts and turn to coat evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor.
02 - Heat a skillet over medium-high heat with a small amount of oil if needed. Remove chicken from marinade, letting excess drip off, and cook for 6 to 7 minutes per side until golden and internal temperature reaches 165°F.
03 - Transfer chicken to a cutting board and allow it to rest for 5 minutes to retain juices. Slice the chicken into thin strips.
04 - Wash and shred lettuce and carrots, slice bell peppers, and chop green onions. Prepare any optional add-ons such as avocado, pickled ginger, or edamame as desired.
05 - Gently warm tortillas in a dry skillet or microwave for 10 to 20 seconds to enhance pliability.
06 - Lay each tortilla flat and layer shred lettuce, carrots, bell peppers, green onions, and sliced chicken. Add optional ingredients like avocado, pickled ginger, edamame, sesame seeds, or spicy mayonnaise to taste.
07 - Fold the sides of the tortilla inward and roll tightly from the bottom. Slice in half if preferred and serve immediately.
