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