Oh, the first time I made a Teriyaki Chicken Wrap, it was a whirlwind of flavors and laughter in my kitchen. I remember it was a busy Wednesday evening, and my kids were hovering around, nosing around for something delicious. I had some chicken breasts, a bottle of teriyaki sauce, and a handful of fresh veggies, and in no time, we were wrapping up these tasty bundles of joy! I still smile thinking about their excited faces when they took that first bite; it was like a flavor explosion that made the chaos of the day melt away.

These Teriyaki Chicken Wraps are perfect for those hectic weeknights or even a fun picnic in the park. They’re fresh, colorful, and packed with protein, making them a great choice for a delightful meal that everyone can enjoy. Plus, they’re so quick to whip up, you’ll feel like a culinary superstar without all the fuss. Trust me, once you try these wraps, they’ll become a fixture in your dinner rotation.

Why You’ll Love "Teriyaki Chicken Wrap"

Quick prep and cook time — ready in just 45 minutes!
Minimal ingredients — simple items you likely already have at home.
Family-friendly — a crowd-pleaser that even picky eaters will enjoy.
Versatile — customize with your favorite veggies and sauces.
Great for meal prep — perfect for lunchboxes or quick dinners.
Low in calories yet packed with protein, making it a healthy choice.

Ingredients You’ll Need

1 pound Boneless Chicken Breast or chicken thighs, cut into pieces
½ cup Teriyaki Sauce, store-bought or homemade
1 tablespoon Soy Sauce, low-sodium is a great option
1 tablespoon Honey or maple syrup, for a touch of sweetness
1 tablespoon Sesame Oil, adds a lovely nutty flavor
4 large Tortillas, whole wheat or regular, your choice!
2 cups Lettuce or spinach/kale, chopped or torn into pieces
1 cup Vegetables (Carrots, Bell Peppers, Green Onions), diced or julienned

Step-by-Step Instructions

Marinate the Chicken

In a medium bowl, combine the Teriyaki Sauce, Soy Sauce, Honey, and Sesame Oil. Stir until well mixed.
Add the chicken pieces to the marinade, making sure they're all coated nicely.
Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 30 minutes. If you can, let it sit for an hour for even more flavor!

Cook the Chicken

Heat a skillet over medium heat. You want it hot but not smoking, just the right temperature to cook the chicken evenly.
Once the skillet is ready, add the marinated chicken to the pan, taking care to not overcrowd it. You might need to do this in batches if your skillet is small.
Cook the chicken for about 6-8 minutes on each side, or until it’s golden brown and cooked through (the internal temperature should reach 165°F). Learn more about safe poultry temperatures.
Once done, remove the chicken from the skillet and let it cool for a few minutes before slicing it into strips. Trust me, this waiting time is worth it, as it helps keep the juices in!

Prepare the Wrap

While the chicken is cooling, lay a tortilla flat on a clean surface or a large plate.
Add a generous handful of chopped lettuce or spinach in the center of the tortilla. You want a nice base to hold everything together.
Next, toss in your diced vegetables. Feel free to get creative here; carrots, bell peppers, and green onions add a lovely crunch!

Assemble and Serve

Now, grab those sliced chicken strips and layer them right on top of the veggies. You can be a little generous here; we want each bite to be packed with flavor!
To wrap it up, fold the sides of the tortilla over the filling, then roll it tightly from the bottom up. It should feel snug but not too tight.
Once you've got your wrap all snug, use a sharp knife to cut it in half. Place it on a plate and get ready to dig in!

Variations

Switch things up by adding some fresh mango or pineapple for a tropical twist! You can also try using cabbage instead of lettuce for an extra crunch or swap in a gluten-free tortilla to cater to dietary needs. For a lighter version, grill the chicken instead of pan-frying, or substitute shredded chicken for a quicker prep. Feel free to mix in your favorite sauces, like Sriracha or peanut sauce, for an extra kick!

Serving and Storage Tips

Serving

These wraps are best served fresh, but you can pair them with a side of savory cabbage beef bake or a light salad for a complete meal. Drizzle some extra teriyaki sauce over the wraps for added flavor, and don’t forget to serve them with napkins—things can get a little messy, and that’s half the fun!

Storage

If you have leftovers, store the wraps in an airtight container in the fridge for up to 3 days. To keep the tortillas from getting soggy, try to keep the chicken and veggies separate until ready to eat. Reheat gently in a skillet or microwave for a quick meal!

Helpful Notes

You can use rotel pasta for a super quick option.
Feel free to swap in your favorite sauces like teriyaki or sweet chili for different flavors.
For a nutty flavor, sprinkle some sesame seeds on top before serving.
If you're avoiding gluten, ensure your sauces and tortillas are certified gluten-free.
Add sliced avocado for creaminess or swap out the chicken for tofu for a plant-based version.

Frequently Asked Questions

Can I freeze the Teriyaki Chicken Wrap?

Yes, you can freeze the Teriyaki Chicken Wrap! Just wrap each one tightly in plastic wrap or foil, then place them in a freezer-safe bag. They’ll last up to 3 months. When you're ready to eat, thaw in the fridge overnight and reheat in a skillet or microwave.

What can I use instead of tortillas?

If you’re looking for an alternative to tortillas, you can use large lettuce leaves like romaine or butter lettuce for a low-carb option. You might also try pita bread, flatbreads, or even rice paper wraps for a fun twist!

How can I make this wrap gluten-free?

To make the Teriyaki Chicken Wrap gluten-free, simply use gluten-free soy sauce or tamari instead of regular soy sauce. Also, opt for gluten-free tortillas or lettuce wraps to keep it safe for gluten-sensitive diets.

Final Thoughts

So there you have it, my friends! A simple yet delicious Teriyaki Chicken Wrap that’s sure to brighten up any meal. I hope you give this recipe a try, whether it's for a busy weeknight or a sunny picnic. Remember, cooking is all about experimenting and having fun in the kitchen. Don’t be afraid to make it your own with different veggies or sauces! I can’t wait for you to experience the joy of wrapping up these tasty bundles. Until next time, happy cooking, and may your kitchen always be filled with laughter and delicious smells!

Teriyaki Chicken Wrap

Author: Emily Parker
Total Time: 45 minutes
Yield: 4 wraps 1x
Diet: Low Calorie

Print Recipe

Description

A tasty Teriyaki Chicken Wrap filled with fresh vegetables.

Ingredients

Scale

1 pound Boneless Chicken Breast or chicken thighs
½ cup Teriyaki Sauce
1 tablespoon Soy Sauce
1 tablespoon Honey or maple syrup
1 tablespoon Sesame Oil
4 pieces Tortillas
2 cups Lettuce or spinach/kale
1 cup Vegetables (Carrots, Bell Peppers, Green Onions)

Instructions

Marinate chicken in Teriyaki Sauce, Soy Sauce, Honey, and Sesame Oil for 30 minutes.
Cook the chicken in a skillet over medium heat until fully cooked.
Let the chicken cool, then slice it into strips.
Lay a tortilla flat and add lettuce and vegetables.
Add sliced chicken on top of the veggies.
Wrap the tortilla tightly around the filling.
Cut in half and serve.

Notes

Use low-sodium soy sauce for a healthier option.
Customize the wrap with your favorite vegetables.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 wrap
Calories: 350
Sugar: 6g
Sodium: 700mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 25g
Cholesterol: 70mg

Keywords: Teriyaki Chicken Wrap, Chicken Wrap, Healthy Wrap