Teriyaki Chicken Wrap Recipe

Introduction

This Teriyaki Chicken Wrap is a delicious and easy meal that combines tender marinated chicken with fresh, crunchy vegetables wrapped in a soft flour tortilla. It’s perfect for a quick lunch or a light dinner that’s packed with flavor.

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

Instructions

1. Step 1: In a medium bowl, combine the teriyaki sauce with salt and pepper. Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 2 hours, to marinate.
2. Step 2: Heat vegetable oil in a skillet over medium-high heat. Remove chicken from marinade and cook for 5–7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C).
3. Step 3: Let the chicken rest for a few minutes, then slice into thin strips.
4. Step 4: Lay a tortilla flat and layer shredded lettuce, sliced chicken, shredded carrots, cucumber slices, and chopped green onions in the center. Sprinkle sesame seeds on top if desired.
5. Step 5: Fold the tortilla sides inward, then roll from the bottom up to encase the filling tightly. Repeat for remaining tortillas.
6. Step 6: Slice each wrap diagonally in half and arrange on a platter. Serve with extra teriyaki sauce for dipping or drizzling.

Tips & Variations

• For extra flavor, add a drizzle of spicy mayo or a sprinkle of crushed red pepper flakes inside the wrap.
• Substitute chicken breasts with grilled tofu or shrimp for a different protein option.
• If you prefer a low-carb wrap, use large lettuce leaves instead of flour tortillas.
• Toast the tortillas briefly before assembling for a warm, slightly crispy texture.

Storage

Store any leftover wraps wrapped tightly in plastic wrap or an airtight container in the refrigerator for up to 2 days. To reheat, warm in a skillet over medium heat until heated through, or enjoy cold as a refreshing meal. Avoid microwaving to prevent soggy tortillas.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought teriyaki sauce?

Yes, store-bought teriyaki sauce works well and saves time. Choose a brand you like or make your own for a fresher taste.

How do I know when the chicken is fully cooked?

The chicken is safe to eat when its internal temperature reaches 165°F (75°C). It should be opaque throughout with no pink inside.

Teriyaki Chicken Wrap Recipe

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★★★★★

5 from 50 reviews

This Teriyaki Chicken Wrap recipe offers a delicious and wholesome meal featuring tender, marinated chicken breasts cooked to perfection and wrapped in soft flour tortillas with fresh, crunchy vegetables and optional sesame seeds. Perfect for a quick lunch or dinner, these wraps blend savory teriyaki flavors with refreshing lettuce, carrots, cucumber, and green onions for a satisfying and flavorful bite every time.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 25 minutes
• Yield: 4 wraps 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 boneless, skinless chicken breasts
• 1/4 cup teriyaki sauce
• Salt and pepper to taste

Cooking

• 1 tablespoon vegetable oil

Wrap Assembly

• 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)

Instructions

1. Marinate the Chicken: In a medium bowl, combine teriyaki sauce, salt, and pepper. Add the chicken breasts and coat them thoroughly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, preferably 2 hours, to allow the flavors to infuse.
2. Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Remove chicken from marinade and place it in the hot skillet. Cook for 5-7 minutes per side until golden brown and cooked through, ensuring the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for a few minutes.
3. Slice the Chicken: After resting, slice the chicken breasts into thin strips to prepare for wrapping.
4. Assemble the Wraps: Lay a flour tortilla flat on a clean surface. Layer shredded lettuce, sliced chicken, shredded carrots, cucumber slices, and chopped green onions in the center of the tortilla. Sprinkle with sesame seeds if desired.
5. Wrap It Up: Fold the sides of the tortilla inward, then roll from the bottom up, wrapping the ingredients tightly inside. Repeat with the remaining tortillas and fillings.
6. Serve: Cut each wrap diagonally in half and arrange on a serving platter. Optionally, drizzle extra teriyaki sauce over the wraps or serve the sauce on the side for dipping.

Notes

• For best flavor, marinate the chicken for at least 2 hours.
• Use gluten-free tortillas to make this recipe gluten-free.
• Adding sesame seeds is optional but adds a nice crunch and nutty flavor.
• You can add other fresh veggies like bell peppers or avocado for variety.
• Make sure the chicken is cooked to an internal temperature of 165°F (75°C) for safety.

Keywords: Teriyaki chicken wrap, chicken wrap recipe, easy chicken wraps, teriyaki sauce, quick lunch ideas