Save to Pins A vibrant, flavorful wrap featuring tender teriyaki-marinated chicken, crisp vegetables, and a hint of sweetness, all rolled into a soft tortilla perfect for lunch or a light dinner.
I love making these wraps for an easy weekday meal that still feels special and fresh every time.
Ingredients
- Chicken: 1 pound (450 g) boneless skinless chicken breasts, 1/4 cup (60 ml) teriyaki sauce (store-bought or homemade), 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sesame oil
- Wraps: 4 large flour tortillas (or whole wheat), 1 cup shredded romaine lettuce, 1/2 cup shredded carrots, 1/2 cup sliced bell peppers (any color), 1/4 cup chopped green onions
- Optional Add-ons: 1 avocado sliced, 1/4 cup pickled ginger, 1/3 cup shelled edamame, 1 tablespoon sesame seeds, spicy mayo or sriracha to taste
Instructions
- Marinate Chicken:
- In a bowl whisk together teriyaki sauce soy sauce honey and sesame oil Add chicken breasts turning to coat Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours for maximum flavor
- Cook Chicken:
- Heat a skillet over medium-high heat Add a small splash of oil if needed Remove chicken from marinade letting excess drip off Cook chicken for 6–7 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F/75°C)
- Rest and Slice Chicken:
- Transfer cooked chicken to a cutting board Let rest for 5 minutes then slice thinly
- Prepare Vegetables:
- Wash and shred lettuce and carrots slice bell peppers and chop green onions Prepare any optional add-ins as desired
- Warm Tortillas:
- Warm tortillas gently in a dry skillet or microwave for 10–20 seconds to make them pliable
- Assemble Wraps:
- Lay a tortilla flat Layer with lettuce carrots bell peppers green onions and sliced chicken Add avocado pickled ginger edamame sesame seeds and/or spicy mayo if desired
- Finish:
- Fold in the sides of the tortilla then roll up tightly from the bottom Slice in half if preferred Serve immediately
Save to Pins My family gathers eagerly around the kitchen island whenever I make these wraps, sharing laughs and stories as we assemble our meals together.
Serving Suggestions
Serve with a side of steamed edamame or a light Asian-inspired salad for a complete meal.
Storage Tips
Wrap leftovers tightly in foil or plastic wrap and store in the refrigerator for up to 2 days for best freshness.
Variations
For a vegetarian version substitute grilled tofu or tempeh for chicken and add extra crunchy vegetables like cucumber or shredded cabbage.
Save to Pins Enjoy this fresh and satisfying wrap any day of the week for a quick yet delicious meal.
Questions & Answers
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes to allow flavors to penetrate, but up to 4 hours for deeper taste.
- → Can I substitute the chicken with plant-based protein?
Yes, grilled tofu or tempeh are excellent alternatives that absorb the marinade well, maintaining a satisfying texture.
- → What tortillas work best for these wraps?
Large flour or whole wheat tortillas warmed slightly to remain pliable work best to hold all the fillings securely.
- → How can I add extra crunch to the wrap?
Include thinly sliced cucumber or shredded cabbage for additional crispness and freshness.
- → What beverage pairs well with this dish?
A crisp lager or iced green tea complements the savory and sweet flavors, balancing the meal perfectly.