Go Back
–+ servings
Teriyaki Chicken Wrap Recipe

Delicious Teriyaki Chicken Wrap Recipe for Fresh Flavor Fix

This Teriyaki Chicken Wrap recipe is a quick, flavorful, and customizable lunch option that's nutritious and perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 2 wraps
Course: Lunch
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast or Thighs Choose thighs for juicier flavor; use tofu for a vegetarian alternative.
  • 1/4 cup Teriyaki Sauce This primary flavoring combines sweetness and umami for a delightful bite.
  • 2 tablespoons Soy Sauce Enhances depth; opt for low-sodium for a healthier twist.
  • 1 tablespoon Honey Adds sweetness and aids caramelization; maple syrup works for a vegan option.
  • 1 tablespoon Sesame Oil Brings a rich, nutty flavor; substitute with canola oil if preferred.
For the Wrap
  • 2 large Tortilla Try whole wheat or gluten-free versions for dietary needs.
For the Veggies
  • 2 cups Lettuce Offers refreshing crunch; substitute with spinach for variation.
  • 1 cup Carrots Shredded adds color and sweetness; feel free to swap for radishes or cucumbers.
  • 1 cup Bell Peppers Any color adds visual appeal.
  • 2 stalks Green Onions Imparts a subtle bite; can be replaced with chives if desired.

Equipment

  • mixing bowl
  • Skillet
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine teriyaki sauce, soy sauce, honey, and sesame oil to create a flavorful marinade. Coat your chicken breasts or thighs thoroughly, allowing it to marinate for at least 30 minutes in the refrigerator.
  2. Heat a large skillet over medium-high heat, adding a splash of oil. Once the skillet is hot, add the marinated chicken and cook for 6-7 minutes on each side until golden-brown and reaching an internal temperature of 165°F.
  3. While the chicken is cooking, chop your fresh vegetables: slice bell peppers, shred carrots, and chop lettuce and green onions. Arrange them in colorful piles on a cutting board.
  4. Once the chicken has cooked and cooled slightly, slice it into thin strips. Lay a tortilla flat, and in the center layer shredded lettuce, sliced chicken, and chopped vegetables. Roll the tortilla tightly.
  5. Slice your Teriyaki Chicken Wrap in half for easy serving. Present it alongside sweet potato fries or cucumber salad.

Nutrition

Serving: 1wrapCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 50IUVitamin C: 60mgCalcium: 10mgIron: 15mg

Notes

Marinate longer for enhanced flavor infusion. Use fresh veggies for crunch and nutrition, and store ingredients separately if prepping ahead to avoid sogginess.

Tried this recipe?

Let us know how it was!