Craving a lunch that’s both incredibly satisfying and ridiculously easy to make? Look no further. This Teriyaki Chicken Wrap Recipe is about to become your new weeknight favorite. It combines tender, juicy chicken coated in a sweet and savory teriyaki sauce, all bundled up with crisp veggies in a soft tortilla. It’s the perfect solution for a quick meal that doesn’t skimp on flavor.
Forget boring sandwiches. This simple recipe delivers a delicious, portable meal that’s perfect for on-the-go lunches, a light dinner, or even a fun family meal. We’ll even show you how to whip up a simple homemade teriyaki sauce that beats the store-bought version every time.
Why This Teriyaki Chicken Wrap Recipe is a Must-Try
There are so many reasons to love this dish. It’s not just a recipe; it’s a solution to your daily meal dilemmas.
- Quick & Easy: From start to finish, you can have these wraps on the table in under 30 minutes. It’s the perfect meal for busy weeknights.
- Packed with Flavor: The homemade teriyaki sauce is the star of the show, offering a perfect balance of sweet, savory, and tangy notes that coat every piece of chicken.
- Customizable: This recipe is incredibly versatile. You can swap out the veggies, add different fillings, or even use a different protein.
- Meal-Prep Friendly: Cook the chicken and sauce ahead of time for an even faster assembly process throughout the week.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients. We’ve broken it down into what you’ll need for the chicken and sauce, and what you’ll need for assembling the wraps.
For the Teriyaki Chicken
- Chicken: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces.
- Soy Sauce: 1/2 cup of low-sodium soy sauce serves as the base of our sauce.
- Honey: 1/4 cup for that perfect touch of sweetness. You can also use maple syrup.
- Rice Vinegar: 2 tablespoons to add a bit of tang and balance the sweetness.
- Fresh Ginger: 1 tablespoon, freshly grated.
- Fresh Garlic: 2 cloves, minced.
- Cornstarch: 1 tablespoon mixed with 2 tablespoons of water to create a slurry for thickening the sauce.
- Sesame Oil: 1 teaspoon for a nutty, aromatic finish.
- Olive Oil: 1 tablespoon for cooking the chicken.
For the Wraps & Fillings
- Large Tortillas: 4 large burrito-size flour tortillas. Whole wheat or spinach wraps work great too.
- Lettuce: 2 cups of shredded romaine or iceberg lettuce for a fresh crunch.
- Carrots: 1 cup of shredded carrots.
- Red Cabbage: 1 cup of shredded red cabbage for color and texture.
- Mayonnaise or Yum Yum Sauce: 1/2 cup for a creamy base inside the wrap.
- Optional additions: Sliced avocado, chopped cilantro, sesame seeds, or chow mein noodles for extra crunch.
How to Make The Best Teriyaki Chicken Wrap Recipe
Making these wraps is a simple, three-part process: cook the chicken, thicken the sauce, and assemble. Follow these steps for perfect wraps every time.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Set it aside.
- Cook the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, which should take about 5-7 minutes.
- Add the Sauce: Pour the teriyaki sauce mixture over the cooked chicken in the skillet. Bring it to a simmer and let it cook for about 2-3 minutes, allowing the chicken to absorb the flavors.
- Thicken the Sauce: Whisk the cornstarch slurry into the simmering sauce. Continue to cook for another 1-2 minutes, stirring constantly, until the sauce has thickened to a glossy glaze that coats the chicken beautifully. Remove from heat and stir in the sesame oil.
- Assemble the Wraps: Warm your tortillas briefly in the microwave or a dry skillet to make them more pliable. Lay a tortilla flat, spread a layer of mayonnaise, and then top with lettuce, carrots, and cabbage. Spoon a generous amount of the teriyaki chicken down the center.
- Fold and Serve: Fold in the sides of the tortilla, then tightly roll it up from the bottom. Slice in half and serve immediately.
Tips for Assembling the Perfect Wrap
A perfectly constructed wrap is a thing of beauty. Here are a few tips to ensure your fillings stay put.
- Don’t Overfill: It’s tempting to load up your wrap, but overfilling is the number one cause of wraps falling apart. Be generous, but reasonable.
- Warm the Tortilla: A warm tortilla is softer and less likely to crack or tear when you’re rolling it.
- Create a Base: Spreading mayonnaise or another creamy sauce on the tortilla first helps the other ingredients stick and not slide around.
- Tuck and Roll: When you start rolling, tuck the end of the tortilla tightly over the fillings. This creates a compact, secure wrap. For a different but equally delicious meal, try this Honey Butter Chicken Bites Recipe.
Delicious Variations & Add-Ins
This Teriyaki Chicken Wrap Recipe is a fantastic base for creativity. Try some of these delicious variations!
- Spicy Teriyaki Wraps: Add a teaspoon of sriracha or a pinch of red pepper flakes to the teriyaki sauce for a spicy kick.
- Pineapple Teriyaki: Add 1/2 cup of diced pineapple to the skillet along with the chicken for a sweet and tangy twist.
- Crunchy Noodle Wrap: Add a handful of crispy chow mein noodles or crushed ramen noodles into the wrap before rolling for an amazing crunch. If you love noodles, you might also enjoy this easy Yaki Udon Recipe.
- Alternative Proteins: This recipe works wonderfully with shrimp, beef strips, or even tofu. If you are looking for another chicken recipe, you should try our Sweet Chili Chicken Recipe.
Meal Prep and Storage Instructions
These wraps are perfect for meal prepping. To store, keep the cooked teriyaki chicken and the chopped vegetables in separate airtight containers in the refrigerator for up to 4 days. Assemble the wraps fresh just before eating to prevent them from becoming soggy. This makes for a lightning-fast lunch assembly line during a busy week.
For fans of Asian-inspired chicken dishes, don’t miss our classic Teriyaki Chicken Stir-Fry or this flavorful Japanese Katsu Bowl.
Frequently Asked Questions
Absolutely! For best results, cook the teriyaki chicken and store it in an airtight container in the fridge for up to 4 days. Chop your vegetables and store them separately. Assemble the wraps just before serving to prevent the tortillas from getting soggy.
Yes, you can definitely use your favorite store-bought teriyaki sauce to save time. Simply cook the chicken and then toss it in about 1 cup of the prepared sauce until it’s heated through and nicely coated.
Store any leftover cooked teriyaki chicken in an airtight container in the refrigerator. It will stay fresh for up to 4 days. You can enjoy it cold or reheat it gently in the microwave or on the stovetop.
Large, burrito-sized flour tortillas are a great choice because they are soft and pliable, which helps prevent tearing when you roll them. Whole wheat, spinach, or other flavored wraps also work wonderfully with this recipe.
This recipe is very versatile. It works great with pan-seared shrimp, thinly sliced steak, or even firm tofu for a vegetarian option. Adjust the cooking time accordingly for your chosen protein.
More Delicious Recipes
Teriyaki Chicken Wrap Recipe (Quick & Easy!)
Ingredients
Equipment
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Set it aside.
- Cook the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, which should take about 5-7 minutes.
- Add the Sauce: Pour the teriyaki sauce mixture over the cooked chicken in the skillet. Bring it to a simmer and let it cook for about 2-3 minutes, allowing the chicken to absorb the flavors.
- Thicken the Sauce: Whisk the cornstarch slurry into the simmering sauce. Continue to cook for another 1-2 minutes, stirring constantly, until the sauce has thickened to a glossy glaze that coats the chicken beautifully. Remove from heat and stir in the sesame oil.
- Assemble the Wraps: Warm your tortillas briefly in the microwave or a dry skillet to make them more pliable. Lay a tortilla flat, spread a layer of mayonnaise, and then top with lettuce, carrots, and cabbage. Spoon a generous amount of the teriyaki chicken down the center.
- Fold and Serve: Fold in the sides of the tortilla, then tightly roll it up from the bottom. Slice in half and serve immediately.
Notes
Tip 2: For the best flavor, use freshly grated ginger and minced garlic instead of powdered versions.
Tip 3: To make this recipe gluten-free, use tamari instead of soy sauce and serve with gluten-free tortillas.
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