Why You’ll Love This Recipe
Teriyaki chicken wraps are a perfect fusion of Asian-inspired flavor and everyday convenience — tender chicken glazed in a glossy teriyaki sauce, paired with crisp vegetables, and wrapped snugly in a soft tortilla. It’s a quick, satisfying meal that’s just as great for lunch on the go as it is for dinner at home. The balance of sweet and savory teriyaki sauce with the crunch of fresh veggies makes every bite deliciously dynamic. I once tried this using a honey-teriyaki glaze and added a little sesame oil for depth — it turned out perfectly balanced and irresistibly fragrant. These wraps are versatile, portable, and endlessly customizable — ideal for anyone who loves bold flavor wrapped in simplicity.
PrintTer’tiyaki Chicken Wrap Recipe: A Flavorful Fusion of Sweet, Savory, and Fresh
- Total Time: 25 mins
- Yield: 4 wraps
- Diet: Halal
Description
A flavorful and healthy Teriyaki Chicken Wrap filled with tender chicken, crisp vegetables, and a sweet-savory teriyaki glaze — a perfect lunch or quick dinner option packed with Asian-inspired taste.
Ingredients
- 2 large chicken breasts, sliced thin
- 1 tablespoon olive oil
- 1/3 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon soy sauce
- 1 teaspoon honey or brown sugar
- 1 teaspoon sesame oil (optional)
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 4 large flour tortillas or whole-wheat wraps
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/4 cup chopped green onions
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- In a bowl, combine teriyaki sauce, soy sauce, honey, sesame oil, garlic, and ginger. Mix well.
- Add sliced chicken to the marinade and let sit for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).
- Heat olive oil in a skillet over medium-high heat. Add the marinated chicken and cook for 5–6 minutes per side until browned and cooked through.
- Reduce heat to low and pour any remaining marinade into the pan. Simmer for 2 minutes until the sauce thickens and coats the chicken.
- Warm tortillas in a dry skillet or microwave for a few seconds to make them soft and pliable.
- Assemble wraps: layer lettuce, carrots, cucumber, and chicken slices down the center of each tortilla.
- Sprinkle with green onions and sesame seeds, then drizzle a little extra teriyaki sauce if desired.
- Roll up tightly, folding the ends to secure the filling.
- Slice in half and serve immediately, or wrap in foil for an easy grab-and-go meal.
Notes
- Add avocado or rice for a heartier wrap.
- Use a low-sodium teriyaki sauce for a lighter version.
- These wraps can also be grilled briefly in a panini press for a crispy texture.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Boneless, skinless chicken breasts – Tender and lean, they soak up the teriyaki sauce beautifully. Chicken thighs also work for a juicier, richer flavor.
Teriyaki sauce – The star of the dish. You can use store-bought sauce or make your own with soy sauce, brown sugar, garlic, ginger, and a touch of honey.
Garlic and ginger – Freshly minced for aromatic depth and authentic Asian-inspired flavor.
Olive oil or sesame oil – Used for cooking the chicken and adding subtle nuttiness.
Flour tortillas or wraps – Soft and flexible, perfect for holding all the ingredients together. Whole-wheat or spinach wraps also work beautifully.
Shredded lettuce – Adds a crisp, refreshing crunch that balances the saucy chicken.
Carrots – Thinly sliced or shredded for a touch of sweetness and texture.
Red bell pepper – Bright and juicy, adding both color and a slight crunch.
Green onions – Sliced thinly for a mild oniony bite that complements the teriyaki sauce.
Cucumber strips (optional) – Provide a cool, crisp contrast to the warm filling.
Sesame seeds – A finishing touch that adds nuttiness and a little texture.
Salt and pepper – To season the chicken before cooking.
Directions
Begin by slicing the chicken breasts into thin strips. Season lightly with salt and pepper.
In a large skillet, heat olive oil or sesame oil over medium-high heat. Add the chicken strips and cook for 5–6 minutes, stirring occasionally, until lightly browned and cooked through. Add minced garlic and ginger, and cook for another minute until fragrant.
Pour the teriyaki sauce over the chicken and reduce the heat to low. Simmer for 2–3 minutes, stirring occasionally, until the sauce thickens and coats the chicken beautifully. Remove from heat and let it cool slightly before assembling the wraps.
Lay a tortilla flat on a clean surface. Add a layer of shredded lettuce, carrots, red bell peppers, and green onions down the center. Spoon the warm teriyaki chicken mixture on top of the veggies. Sprinkle with sesame seeds for added flavor and crunch.
Fold in the sides of the tortilla and roll it tightly from the bottom up, securing the filling inside. Repeat with remaining wraps. Slice each wrap in half on the diagonal for serving.
For a toasted version, lightly grill the wraps in a pan for 1–2 minutes per side until golden brown and crisp on the outside. Serve immediately with extra teriyaki sauce for dipping.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe makes 4 hearty wraps. Preparation takes about 15 minutes, while cooking requires 10 minutes. Total time: approximately 25 minutes.
Storage/reheating
Wrap any leftovers tightly in foil or plastic wrap and store them in the refrigerator for up to 3 days. To reheat, unwrap and warm in a skillet over medium heat for 2–3 minutes per side, or microwave for 30 seconds. Avoid overcooking to keep the chicken juicy and the wrap soft. If making ahead, store the components separately and assemble just before serving to prevent sogginess.
Variations and Customizations
Spicy Teriyaki Wrap – Add a drizzle of sriracha or chili flakes for a fiery kick.
Pineapple Teriyaki Wrap – Include pineapple chunks for a sweet, tropical twist that pairs beautifully with the sauce.
Asian Slaw Wrap – Replace the lettuce with a crunchy slaw made of shredded cabbage, carrots, and rice vinegar dressing.
Teriyaki Chicken Rice Wrap – Add a spoonful of jasmine or brown rice for a heartier meal.
Avocado Teriyaki Wrap – Add creamy avocado slices for a smooth, buttery contrast to the tangy sauce.
Teriyaki Tofu Wrap – Substitute chicken with crispy tofu for a vegetarian version that’s just as flavorful.
Teriyaki Shrimp Wrap – Swap chicken for shrimp and cook until pink and opaque for a seafood twist.
Garlic Butter Teriyaki Wrap – Mix a little melted garlic butter into the sauce for an extra indulgent version.
Crispy Teriyaki Wraps – After assembling, bake or air fry the wraps for a few minutes until golden and crunchy on the outside.
Low-Carb Version – Use large lettuce leaves instead of tortillas for a lighter, keto-friendly option.
FAQs
Can I use store-bought teriyaki sauce?
Yes, it works perfectly. For extra flavor, add a little garlic, ginger, and honey to enhance it.
Can I make the teriyaki sauce from scratch?
Definitely — mix soy sauce, brown sugar, honey, garlic, ginger, and cornstarch slurry for a quick homemade version.
Can I prepare the chicken ahead of time?
Yes, you can cook the chicken up to 2 days in advance and reheat before assembling the wraps.
What type of tortilla works best?
Soft flour tortillas hold up best, but whole-wheat or spinach wraps add a healthy touch.
Can I make this vegetarian?
Yes, replace chicken with tofu, tempeh, or even portobello mushrooms.
How do I prevent the wrap from getting soggy?
Cool the chicken slightly before assembling and don’t overload the wrap with sauce.
Can I add cheese to this recipe?
It’s not traditional, but melted mozzarella or provolone can make a creamy, fusion-style wrap.
Can I serve it cold?
Yes, it’s delicious cold too — ideal for packed lunches or picnics.
What sides go well with teriyaki wraps?
Pair with edamame, Asian slaw, or a side of sesame noodles for a complete meal.
Can I use rotisserie chicken?
Absolutely — toss shredded rotisserie chicken in warm teriyaki sauce for a super quick version.
Conclusion
This Teriyaki Chicken Wrap recipe is a fresh, flavorful twist on a takeout favorite. The sweet-savory glaze, tender chicken, and crisp vegetables come together in a perfectly balanced bite that’s as satisfying as it is easy to make. With minimal prep and endless customization options, these wraps are ideal for busy days or casual dinners when you want something light yet full of flavor. Once you try them, you’ll see why they’re a staple in my kitchen — fast, flavorful, and simply unforgettable.
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