Teriyaki Chicken Wrap

This Teriyaki Chicken Wrap is quick, tasty, and easy to make. It fills lunch or dinner needs with simple flavors. The wrap mixes savory teriyaki chicken with fresh vegetables for a clean bite. If you like simple chicken wraps, try a different take with a cheesy version like cheesy chicken garlic wraps for another easy meal.

Why This Recipe Works

The sauce soaks into the chicken and gives steady flavor. Cooking the chicken in a hot skillet locks juices in and gives a nice brown color. Fresh lettuce, cucumber, and carrots add crunch and make the wrap light. If you want a different bold flavor, see a spicy bowl idea like buffalo chicken bowls for inspiration.

Why you should try this recipe

• It cooks fast and fits a busy day.
• It uses common ingredients you likely have or can buy easily.
• You can make it ahead, pack it, and eat it cold or warm.
• Kids and adults both like the sweet teriyaki taste.

How to make Teriyaki Chicken Wrap

Ingredients :

• 2 boneless, skinless chicken breasts
• 1/4 cup teriyaki sauce
• 1 tablespoon vegetable oil
• 4 large flour tortillas
• 1 cup shredded lettuce
• 1/2 cup shredded carrots
• 1/2 cup cucumber, thinly sliced
• 1/4 cup green onions, chopped
• 1/4 cup sesame seeds (optional)
• Salt and pepper to taste

Equipments Needed

• Medium bowl
• Skillet or frying pan
• Tongs or spatula
• Cutting board
• Sharp knife
• Measuring cups and spoon
• Plate to rest the chicken

Step-by-Step Instructions :

1. Start by marinating the chicken breasts. In a medium bowl, combine the teriyaki sauce, salt, and pepper. Add the chicken and ensure it is well-coated with the marinade. Cover and refrigerate for at least 30 minutes or ideally for 2 hours to allow the flavors to penetrate.
2. Heat the vegetable oil in a skillet over medium-high heat. Once hot, remove the chicken from the marinade and add it to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice golden-brown color. The internal temperature of the chicken should reach 165°F (75°C).
3. Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Then, slice the chicken into thin strips.
4. To assemble the wraps, start by laying a tortilla flat on a clean surface. In the center of the tortilla, add a layer of shredded lettuce, followed by sliced chicken, shredded carrots, cucumber, and chopped green onions. If you like, sprinkle sesame seeds on top for added crunch and flavor.
5. Fold the sides of the tortilla inwards, then roll the bottom up and tightly wrap the filling inside. Repeat this process for the remaining tortillas and filling.
6. To serve, slice each wrap in half diagonally and arrange them on a serving platter. You can drizzle extra teriyaki sauce over the wraps or serve it on the side for dipping.
   For another quick chicken idea, you can look at how chicken can be used in different flatbreads like in this high-protein pizza option: chicken crust pizza.

How to serve Teriyaki Chicken Wrap

Serve warm or room temperature. Cut the wraps in half on the diagonal for a neat plate. Add a small bowl of extra teriyaki sauce for dipping. Serve with a side salad, chips, or steamed vegetables for a full meal.

How to store Teriyaki Chicken Wrap

Wrap each finished wrap tightly in plastic wrap or foil. Store in the fridge for up to 2 days. To reheat, unwrap and warm in a skillet for a few minutes or microwave for 30-60 seconds. If you plan to keep longer, store the chicken and vegetables separately for best texture.

Tips & Tricks

• Do not overcook the chicken. Check for 165°F (75°C) internal temp.
• Let the chicken rest before slicing so it stays juicy.
• Use warm tortillas so they roll without cracking.
• Swap sesame seeds for chopped peanuts for crunch. For ideas on changing the mix of vegetables, see a noodle-style stir option like chicken lo mein which shows other vegetable pairings.

Variations & Substitutions

• Use grilled chicken or rotisserie chicken if short on time.
• Swap flour tortillas for whole wheat or spinach wraps.
• Add sliced avocado or a smear of mayo for creaminess.
• Use tofu or tempeh with extra teriyaki for a vegetarian version.

FAQs

Q: Can I use pre-cooked chicken?
A: Yes. Warm it lightly and slice it thin before adding to the wrap.

Q: Is this wrap good cold?
A: Yes. It keeps well and tastes good cold for a lunch or picnic.

Q: Can I freeze these wraps?
A: Freezing is not ideal. Vegetables get soggy. Freeze cooked chicken only, then assemble fresh.

Q: How can I make it spicier?
A: Add a dash of hot sauce or sliced jalapeños when you assemble.

Conclusion

If you want another take on teriyaki wraps with a classic twist, see this easy Chicken Teriyaki Wraps – Taste and Tell for ideas. For a sweeter, fruity version, check the grilled pineapple option at Grilled Pineapple Teriyaki Chicken Wraps – Creme De La Crumb.

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