Teriyaki Chicken Wrap
A fresh and flavorful wrap filled with tender teriyaki chicken, crisp vegetables, and a drizzle of sauce — perfect for lunch or a quick dinner.
Equipment
- Skillet or grill pan
- Mixing Bowl
- Tongs
Ingredients
Chicken and Marinade
- 1 lb boneless skinless chicken breasts thinly sliced
- ¼ cup soy sauce low sodium preferred
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
Wrap Assembly
- 4 large flour tortillas or whole wheat wraps
- 1 cup shredded lettuce
- 1 cup julienned carrots
- ½ cup sliced cucumber
- ¼ cup mayonnaise or teriyaki sauce for drizzle
- sesame seeds optional, for garnish
Instructions
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, honey, sesame oil, garlic, and ginger to make the teriyaki marinade.
- Add sliced chicken to the bowl and toss to coat. Let marinate for at least 10 minutes (or up to 1 hour for deeper flavor).
- Heat a skillet or grill pan over medium heat. Cook the chicken pieces for 5–6 minutes per side, or until cooked through and caramelized. Remove from heat and let rest briefly.
- Warm the tortillas slightly in a dry skillet or microwave.
- Assemble each wrap: layer lettuce, carrots, and cucumber onto a tortilla, top with teriyaki chicken, and drizzle with mayonnaise or extra sauce.
- Sprinkle with sesame seeds if desired, roll up tightly, and serve immediately.
Notes
For a lighter version, use grilled chicken breast and skip the mayo. You can also add avocado slices or swap lettuce for spinach.