Teriyaki Chicken Wrap Recipe | Easy Asian-Inspired Lunch Idea
"Teriyaki chicken wraps are fresh, flavorful, and easy to make. Packed with grilled chicken, crisp veggies, and drizzled with teriyaki sauce, they’re perfect for quick lunches, healthy dinners, or meal prep."
Equipment
- Skillet, grill, or slow cooker
- Mixing bowls
- Sharp knife and cutting board
- Tortilla warmer or microwave
- Storage containers (for meal prep)
Ingredients
- 1 lb chicken breast or thighs, sliced
- ½ cup teriyaki sauce (store-bought or homemade)
- 4 large flour tortillas (or lettuce leaves for low-carb option)
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 bell pepper, thinly sliced
- 2 green onions, chopped
- 1 tbsp sesame seeds (optional garnish)
- ¼ cup cashews or crispy noodles (optional crunch)
Instructions
- Marinate Chicken: Place chicken in teriyaki sauce for at least 30 minutes (overnight for stronger flavor).
- Cook Chicken: Grill, sauté in a skillet, or slow cook until tender. Slice or shred.
- Prepare Vegetables: Julienne carrots, shred cabbage, and slice bell peppers and green onions.
- Warm Tortillas: Heat tortillas briefly in a skillet or microwave for flexibility.
- Assemble Wraps: Layer chicken, vegetables, and drizzle with extra teriyaki sauce.
- Add Garnishes: Sprinkle sesame seeds, cashews, or crispy noodles for texture.
- Serve: Roll tightly, slice in half, and enjoy immediately.
- Expert Tip: Cool chicken slightly before wrapping to prevent soggy tortillas.
Notes
- Variations: Add pineapple for sweetness, sriracha for spice, or swap chicken for tofu/tempeh.
- Storage: Refrigerate filling up to 3 days; assemble wraps fresh for best texture.
- Reheating: Warm chicken in skillet for best flavor; avoid reheating assembled wraps.
- Pairings: Serve with rice noodles, edamame, or miso soup for a complete meal.
- Common Mistakes: Don’t overfill wraps (prevents tearing), marinate chicken for moisture, and reduce sauce until thickened.