Save A vibrant, flavorful wrap featuring tender teriyaki-marinated chicken, crisp vegetables, and a hint of sweetness, all rolled into a soft tortilla perfect for lunch or a light dinner.
This wrap quickly became a lunch favorite in our house; the balance of savory and sweet is perfect every time.
Ingredients
- Chicken: 1 pound (450 g) boneless skinless chicken breasts, 1/4 cup (60 ml) teriyaki sauce (store-bought or homemade), 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sesame oil
- Wraps: 4 large flour tortillas (or whole wheat), 1 cup shredded romaine lettuce, 1/2 cup shredded carrots, 1/2 cup sliced bell peppers (any color), 1/4 cup chopped green onions
- Optional Add-ons: 1 avocado sliced, 1/4 cup pickled ginger, 1/3 cup shelled edamame, 1 tablespoon sesame seeds, spicy mayo or sriracha to taste
Instructions
- Marinate Chicken:
- In a bowl whisk together teriyaki sauce soy sauce honey and sesame oil Add chicken breasts turning to coat Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours for maximum flavor
- Cook Chicken:
- Heat a skillet over medium-high heat Add a small splash of oil if needed Remove chicken from marinade letting excess drip off Cook chicken for 6 7 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F/75°C)
- Slice Chicken:
- Transfer cooked chicken to a cutting board Let rest for 5 minutes then slice thinly
- Prepare Vegetables:
- While chicken rests wash and shred lettuce and carrots slice bell peppers and chop green onions Prepare any optional add-ins as desired
- Warm Tortillas:
- Warm tortillas gently in a dry skillet or microwave for 10 20 seconds to make them pliable
- Assemble Wrap:
- To assemble each wrap lay a tortilla flat Layer with lettuce carrots bell peppers green onions and sliced chicken Add avocado pickled ginger edamame sesame seeds and/or spicy mayo if desired
- Finish:
- Fold in the sides of the tortilla then roll up tightly from the bottom Slice in half if preferred Serve immediately
Save Making these wraps together became a fun weekend project for our whole family sharing the assembly duties.
Required Tools
Mixing bowl Whisk Zip-top bag or shallow dish (for marinating) Skillet Cutting board Chefs knife Tongs or spatula
Allergen Information
Contains Soy (teriyaki sauce soy sauce) Wheat (tortillas) Sesame (oil seeds optional) May contain Egg (spicy mayo check label if using) Gluten (wheat tortillas soy sauce) Always check ingredient labels for allergens if unsure
Nutritional Information
Calories 340 Total Fat 8 g Carbohydrates 39 g Protein 27 g (per wrap without optional add-ons)
Save These wraps come together easily and make a satisfying meal any day of the week.
Cooking Questions & Answers
- → How long should the chicken marinate?
Marinate the chicken for at least 30 minutes to allow flavors to develop. For deeper flavor, marinate up to 4 hours in the refrigerator.
- → Can I use whole wheat tortillas?
Yes, whole wheat tortillas work well and add a nuttier flavor and extra fiber to the wrap.
- → What are good optional add-ins?
Avocado slices, pickled ginger, shelled edamame, sesame seeds, or a spicy mayo can add extra texture and flavor.
- → How do I keep the wrap from becoming soggy?
Drain excess marinade from the chicken before cooking and assemble just before eating. Toasting tortillas lightly can also help maintain structure.
- → Can I substitute the chicken with plant-based options?
Grilled tofu or tempeh are excellent substitutes that absorb the marinade well and provide similar texture.