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Teriyaki Chicken Wrap

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A quick and easy Teriyaki Chicken Wrap filled with savory chicken and fresh vegetables, perfect for lunch or dinner.

Ingredients

Scale
  • 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

Instructions

  1. Marinate the chicken in a medium bowl with teriyaki sauce, salt, and pepper for at least 30 minutes, or ideally 2 hours.
  2. Heat vegetable oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes on each side until golden brown and cooked through (internal temp should reach 165°F / 75°C).
  3. Remove the chicken and let it rest for a few minutes, then slice into thin strips.
  4. On a tortilla, layer shredded lettuce, sliced chicken, shredded carrots, cucumber, and green onions. Optionally sprinkle with sesame seeds.
  5. Fold in the sides of the tortilla, then roll from the bottom up to wrap the filling. Repeat for remaining tortillas.
  6. Slice each wrap in half diagonally and serve with extra teriyaki sauce for dipping.

Notes

Serve warm or at room temperature. Store wraps tightly wrapped in the fridge for up to 2 days. Consider serving with a side salad or chips.

Nutrition

Find it online: https://voxrecipes.com/teriyaki-chicken-wrap/