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 wrap has become a favorite quick lunch in my house especially when I need something tasty but light. The balance of savory and sweet flavors is just perfect.
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 7 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Rest and Slice Chicken:
- 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 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.
- 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 My family loves gathering around the kitchen to help prepare and enjoy these wraps, making it a fun and interactive meal.
Serving Suggestions
Pair these wraps with a crisp lager or iced green tea for a refreshing and balanced meal.
Variations
Try grilled tofu or tempeh instead of chicken for a vegetarian twist. Add thinly sliced cucumber or shredded cabbage for extra crunch.
Storage Tips
Leftover cooked chicken can be stored in the fridge for up to 2 days. Wrap vegetables separately to avoid sogginess.
Save This teriyaki chicken wrap is a quick flavorful option perfect for busy days and sure to please everyone at the table.
Recipe Questions
- → How long should the chicken marinate?
Marinate the chicken for at least 30 minutes to allow flavors to penetrate; up to 4 hours for deeper taste.
- → Can I use whole wheat tortillas?
Yes, whole wheat tortillas work well and add a nutty flavor and extra fiber.
- → What alternatives can replace chicken?
Grilled tofu or tempeh provide excellent plant-based options that absorb the marinade nicely.
- → How do I make the wrap less spicy?
Omit spicy mayo or sriracha, and rely on the natural sweetness of the teriyaki and honey balance.
- → What side dishes complement this wrap?
Crisp lager or iced green tea pair nicely, as do light salads or edamame for a balanced meal.