Teriyaki Chicken Wrap
A delicious and easy meal featuring sweet and savory flavors, perfect for lunch or dinner and great for on-the-go eating.
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.
Notes
For extra flavor, let the chicken marinate for a few hours or overnight. Use a meat thermometer to ensure the chicken is fully cooked (165°F). Customize the wrap with your favorite veggies or add-ons. Drizzle extra teriyaki sauce over the top before serving if desired.
