Teriyaki Chicken Wrap Recipe | Healthy 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 or grill pan
- Mixing bowls
- Sharp knife and cutting board
- Tortilla warmer or microwave
- Airtight storage containers
Ingredients
Chicken & Marinade
- 1 lb boneless chicken breasts or thighs
- ½ cup teriyaki sauce (soy sauce, garlic, ginger, sweetener, mirin)
- 1 tbsp sesame oil
Wrap Base
- 4 large flour tortillas (or lettuce leaves for low-carb option)
Vegetables
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 bell pepper, thinly sliced
- 2 green onions, chopped
Optional Garnishes
- Sesame seeds
- Cashews or crispy noodles
- Extra teriyaki glaze
Instructions
- Marinate Chicken: Place chicken in teriyaki sauce and sesame oil. Marinate for at least 30 minutes.
- Cook Chicken: Grill or sauté in skillet until cooked through and glazed. Slice into strips.
- Prepare Vegetables: Julienne carrots, shred cabbage, slice bell pepper, and chop green onions.
- Warm Tortillas: Heat tortillas in skillet or microwave for flexibility.
- Assemble Wraps: Layer chicken and vegetables in tortillas (or lettuce leaves). Drizzle with extra teriyaki sauce.
- Add Garnishes: Sprinkle sesame seeds or add cashews for crunch.
- Serve: Roll tightly and enjoy immediately, or wrap in foil for meal prep.
Notes
- Variations: Add pineapple chunks for sweetness, sriracha for spice, or swap chicken for tofu/tempeh.
- Storage: Refrigerate up to 3 days; freeze chicken filling separately for longer storage.
- Reheating: Use skillet for best flavor; microwave for convenience.
- Pairings: Serve with rice noodles, edamame, or miso soup. Drinks like iced tea, sparkling water, or sake complement the flavors.
- Common Mistakes: Don’t overfill wraps (prevents tearing), marinate chicken well to avoid dryness, and reduce sauce until thickened.