Teriyaki Chicken Wrap Recipe

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Welcome the Flavors of Teriyaki Chicken Wrap Recipe

I’m always on the lookout for easy, flavorful meals that can come together quickly on busy weeknights. This Teriyaki Chicken Wrap Recipe is one of my absolute favorites—you get that perfect balance of sweet and savory teriyaki glaze, crisp fresh veggies, and tender chicken wrapped up in a soft tortilla. It’s like a handheld flavor party that’s ready to brighten up your dinner table any day of the week.

You’ll enjoy how versatile this recipe is—it’s great for a quick lunch, weekend picnics, or even a light dinner. I love how the juicy teriyaki chicken pairs with crunchy veggies and a drizzle of spicy mayo or a sprinkle of sesame seeds for that little extra “wow” factor. Once you get the hang of it, making these wraps feels like second nature, and trust me, the whole family will be asking for seconds!

Market Basket & Pantry Picks

Gathering your ingredients doesn’t have to be complicated. Pick fresh veggies that bring vibrant color and crunch to your Teriyaki Chicken Wrap Recipe, and stock up on pantry staples that keep this meal effortless and flavorful. I’ve listed notes alongside ingredients to help you swap items without missing a beat.

• Boneless, skinless chicken breasts (1 pound): Chicken thighs are a tasty alternative and often more affordable.
• Teriyaki sauce (1/4 cup): Use your favorite store-bought brand or mix a simple homemade version with soy sauce, mirin, and sugar.
• Soy sauce (2 tablespoons): Low sodium works great if you’re watching salt intake.
• Honey (1 tablespoon): Maple syrup or brown sugar works well if you want a vegan sweetener.
• Sesame oil (1 tablespoon): Gives that toasty, nutty aroma—don’t skip it if you want authentic flavor.
• Flour tortillas (4 large): Whole wheat or gluten-free wraps work perfectly here too.
• Shredded lettuce (1 cup): Romaine is my go-to for its crispy texture, but butter lettuce is a nice softer option.
• Shredded carrots (1/2 cup): Fresh or pre-shredded saves time and keeps the wrap crunchy.
• Sliced bell peppers (1/2 cup): Mix red, yellow, and green for a pop of color and sweetness.
• Chopped green onions (1/4 cup): Adds fresh zing without overpowering.

Cook Teriyaki Chicken Wrap Recipe Step by Step

The magic of this Teriyaki Chicken Wrap Recipe lies in its simplicity and the layering of flavors. I find that taking it one step at a time helps keep everything smooth and the flavors bright. Ready to dive in? Let’s get cooking!

1. Marinate the Chicken: In a mixing bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil until smooth and bubbly. Place your chicken breasts in a zip-top bag or shallow dish and pour the marinade over. Seal or cover, then refrigerate for at least 30 minutes—longer if you can, even overnight is perfect!
2. Cook the Chicken: Heat a skillet over medium-high heat with a splash of your favorite cooking oil. Remove chicken from marinade (discard leftover marinade) and cook chicken about 6-7 minutes per side until golden and cooked through. I always use a meat thermometer to check for 165°F to ensure safety without drying it out. Once cooked, let the chicken rest on a cutting board for 5 minutes to lock in the juices.
3. Prepare the Vegetables: While the chicken cooks, rinse and shred your lettuce, shred carrots, slice bell peppers into thin strips, and chop green onions finely. Freshness really makes the wrap sing, so I love to keep these veggies crisp and colorful. Feel free to add cucumbers or sprouts if you want extra crunch!
4. Assemble Your Wrap: Warm your tortillas briefly in a dry pan or microwave until soft and pliable. Lay one flat and pile on shredded lettuce, followed by thin slices of the teriyaki chicken, carrots, bell peppers, and green onions. Add any optional goodies like avocado slices or a drizzle of spicy mayo for extra creaminess and heat. Roll it tight but gentle, folding in the sides for a neat package ready to enjoy.

Serving the Dish with Flair

Nothing feels better than sharing a hand-held, flavor-packed Teriyaki Chicken Wrap fresh from the kitchen. I love plating these wraps on colorful plates with a crisp side salad or even some simple miso soup to enhance the experience. Watching everyone take that first bite, eyes lighting up from the satisfying combo of tender chicken and fresh veggies — that’s the joy of cooking for family and friends!

Fun Variations with Teriyaki Chicken Wrap Recipe

• Add creamy avocado slices to mellow the bold teriyaki flavors and add richness.
• Toss in pickled ginger for a tangy pop that brightens every bite.
• Mix in steamed edamame for a protein boost and delightful texture contrast.
• Sprinkle toasted sesame seeds on top for an irresistible nutty crunch and beautiful finish.
• Drizzle spicy mayo or sriracha for those who love a little heat—perfect for a flavor kick.
• Swap out the chicken for grilled tofu or tempeh strips for a vegetarian spin that’s equally satisfying.

Make-Ahead & Storage Tips

• Refrigerate cooked chicken: Store marinated, cooked chicken in an airtight container for up to 3 days—slice before storing for easy assembly.
• Prepare veggies ahead: Wash and chop your veggies a day in advance and keep refrigerated in sealed containers or bags to maintain crispness.
• Freeze marinaded chicken: Marinate the chicken and freeze in the bag—thaw overnight and cook as usual for a time-saver later.
• Reheat with care: Gently warm chicken in a skillet over low heat to avoid drying; avoid microwaving to keep tenderness.
• Wrap assembly: For the freshest bite, assemble wraps just before serving rather than storing fully assembled to maintain crisp textures.

Teriyaki Chicken Wrap Recipe FAQs

• Can I use pre-cooked chicken? Absolutely! Just toss the pre-cooked chicken with teriyaki sauce in a warm pan to coat and warm through before assembling your wrap.
• What if I don’t have teriyaki sauce? You can easily mix soy sauce, honey, garlic, and a splash of rice vinegar or mirin to create a quick homemade version.
• How do I keep wraps from getting soggy? Keep the wet ingredients like sauces and veggies separate until just before eating, or layer lettuce first as a barrier inside your wrap.
• Can these wraps be made gluten-free? Yes! Use gluten-free soy sauce and flour tortillas or lettuce wraps to keep it gluten-free and delicious.
• What’s the best way to reheat leftovers? Warm the chicken gently in a skillet or oven to avoid drying, then assemble with fresh vegetables for the best texture and flavor.

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