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.
I enjoy making these wraps for a quick lunch because they are both satisfying and refreshing.
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)
- Rest and Slice:
- Transfer cooked chicken to a cutting board Let rest for 5 minutes then slice thinly
- Prepare Vegetables:
- While chicken rests prepare vegetables 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 Wraps:
- 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
- Roll and Serve:
- Fold in the sides of the tortilla then roll up tightly from the bottom Slice in half if preferred Serve immediately
Save My family loves gathering around the kitchen to build their own wraps just the way they like them.
Preparation Tips
Always marinate the chicken for at least 30 minutes and no longer than 4 hours to avoid mushy texture.
Storage Recommendations
Store leftover cooked chicken in an airtight container in the fridge for up to 2 days.
Serving Suggestions
Pair this wrap with a crisp lager or iced green tea for a refreshing meal.
Save This colorful wrap is a perfect light meal that combines fresh ingredients with bold flavors.
Recipe Questions & Answers
- → How long should the chicken marinate?
Marinate the chicken for at least 30 minutes to allow flavors to develop, but up to 4 hours yields the best taste.
- → Can I use whole wheat tortillas instead of flour?
Yes, whole wheat tortillas work well and add a nuttier flavor while keeping the wrap soft and pliable.
- → What cooking method is best for the chicken?
Cooking the chicken in a medium-high skillet ensures a golden-brown exterior and juicy interior within about 6 to 7 minutes per side.
- → Are there vegetarian alternatives for the chicken?
Substitute grilled tofu or tempeh to maintain texture and absorb the marinade flavors effectively.
- → Which add-ons complement the wrap’s flavors best?
Avocado, pickled ginger, sesame seeds, and a spicy mayo or sriracha add layers of creaminess, tang, nuttiness, and heat.
- → How should leftovers be stored?
Store cooked chicken separately in an airtight container in the refrigerator, best used within 2 days for freshness.