why make this recipe
Teriyaki Chicken Wrap is a delicious and easy meal that packs a punch with its sweet and savory flavors. It’s perfect for lunch or dinner and is great for on-the-go eating. By making this wrap at home, you can control the ingredients and customize it to suit your taste. Whether you want something quick for meal prep or a delightful dish to serve to family and friends, this wrap is a fantastic choice!
how to make Teriyaki Chicken Wrap
Ingredients :
- 1 pound boneless, skinless chicken breasts
- 1/4 cup teriyaki sauce (store-bought or homemade)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 4 large flour tortillas (or whole wheat for a healthier option)
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/2 cup sliced bell peppers (any color you prefer)
- 1/4 cup chopped green onions
- Optional Add-ons: Avocado slices, Pickled ginger, Edamame, Sesame seeds, Spicy mayo or sriracha
Directions :
- Marinate the chicken: In a bowl, combine teriyaki sauce, soy sauce, honey, and sesame oil. Whisk together. Let the chicken marinate for at least 30 minutes (for better flavor, marinate longer).
- Cook the chicken: Heat a skillet over medium-high heat. Add a splash of oil. Add marinated chicken and cook for about 6-7 minutes on each side, until golden brown and cooked through (internal temperature should be 165°F). Let rest.
- Prepare the vegetables: While the chicken cooks, wash and chop lettuce, carrots, bell peppers, and green onions.
- Assemble the wrap: Lay a tortilla flat. Place shredded lettuce, sliced chicken, carrots, bell peppers, and green onions in the center. Add optional ingredients if desired. To wrap, fold the sides of the tortilla inwards, then roll from the bottom up.
how to serve Teriyaki Chicken Wrap
Serve the Teriyaki Chicken Wrap fresh and warm. You can cut it in half to make it easier to handle. Pair it with a side of chips, salad, or a light soup for a complete meal. Enjoy it with a drizzle of spicy mayo or sriracha for an extra kick!
how to store Teriyaki Chicken Wrap
To store any leftover wraps, wrap them tightly in plastic wrap or place them in an airtight container. Keep them in the refrigerator for up to 2 days. When you’re ready to enjoy them again, you can eat them cold or reheat them quickly in a skillet.
tips to make Teriyaki Chicken Wrap
- For extra flavor, let the chicken marinate for a few hours or overnight.
- Use a meat thermometer to make sure the chicken is fully cooked (165°F).
- Customize the wrap with your favorite veggies or add-ons.
- If you have any extra teriyaki sauce, drizzle it over the top before serving.
variation
You can easily switch this recipe up! Try using grilled shrimp or tofu for a different protein option. You can also swap out the vegetables based on your preference, like adding cucumbers or radishes for a nice crunch.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it completely before marinating and cooking.
What else can I put in my wrap?
Feel free to add any of your favorite vegetables or proteins. Avocado, cucumbers, or even different nuts can enhance the flavor and texture!
Can I make the teriyaki sauce at home?
Absolutely! You can make your teriyaki sauce by combining soy sauce, brown sugar, ginger, and garlic. Cook it over low heat until it thickens.
How long can I keep the leftovers?
Leftovers can be kept in the refrigerator for up to 2 days. Make sure to store them properly in an airtight container.
Teriyaki Chicken Wrap
Ingredients
For the marinade
- 1 pound boneless, skinless chicken breasts Cut into strips
- ¼ cup teriyaki sauce Store-bought or homemade
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
For the wrap assembly
- 4 large flour tortillas Whole wheat for a healthier option
- 1 cup shredded lettuce
- ½ cup shredded carrots
- ½ cup sliced bell peppers Any color you prefer
- ¼ cup chopped green onions
Optional Add-ons
- Avocado slices
- Pickled ginger
- Edamame
- Sesame seeds
- Spicy mayo or sriracha
Instructions
Marinating the chicken
- In a bowl, combine teriyaki sauce, soy sauce, honey, and sesame oil. Whisk together.
- Let the chicken marinate for at least 30 minutes (for better flavor, marinate longer).
Cooking the chicken
- Heat a skillet over medium-high heat. Add a splash of oil.
- Add marinated chicken and cook for about 6-7 minutes on each side, until golden brown and cooked through (internal temperature should be 165°F).
- Let the chicken rest.
Preparing the vegetables
- While the chicken cooks, wash and chop lettuce, carrots, bell peppers, and green onions.
Assembling the wrap
- Lay a tortilla flat. Place shredded lettuce, sliced chicken, carrots, bell peppers, and green onions in the center.
- Add optional ingredients if desired.
- To wrap, fold the sides of the tortilla inwards, then roll from the bottom up.