Warm, savory, and easy to put together in under 30 minutes, this teriyaki chicken wrap turns a few simple ingredients into a satisfying lunch or weeknight dinner. Thinly sliced, soy-glazed chicken gets folded with crisp lettuce, shredded carrots and cool cucumber for a meal that’s portable, fresh, and crowd-pleasing. If you enjoy quick chicken recipes with bold flavor, you might also like this air fryer bang bang chicken for a spicier alternative to serve alongside.
Why you’ll love this dish
This wrap strikes a rare balance: it’s fast enough for busy evenings yet flavorful enough to feel special. The teriyaki marinade adds umami and a touch of sweetness, while raw vegetables keep each bite bright and crunchy. It’s also easy to scale: double the chicken for meal prep or halve it for a light lunch.
“The teriyaki glaze makes the chicken taste like it came from a restaurant, but this recipe takes almost no effort.” — a weeknight-tested endorsement
Reasons to make it now:
- Ready in about an hour (including marinade) — perfect for after-work meals.
- Budget-friendly: two chicken breasts feed 3–4 wraps.
- Kid-friendly and customizable — swap vegetables or sauces to suit picky eaters.
Step-by-step overview
You’ll marinate, grill, rest and slice the chicken, then assemble the wraps. The main time sinks are a short marinade and the ~12–15 minutes grilling; assembly is a minute per wrap. Expect a simple flow: marinate → grill → rest/slice → layer vegetables → dress and roll.
What you’ll need
- 2 boneless, skinless chicken breasts (about 10–12 oz total)
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 4 large tortillas or wraps
- 1 cup shredded lettuce (iceberg or romaine)
- 1/2 cup shredded carrots
- 1/2 cucumber, thinly sliced
- Sesame seeds (optional)
- Green onions, thinly sliced for garnish (optional)
Notes and substitutions:
- Teriyaki: use low-sodium if watching salt; add a teaspoon of fresh grated ginger for brightness.
- Tortillas: whole wheat or spinach wraps add fiber and color.
- Vegetables: swap bell pepper strips or thinly sliced red cabbage for more crunch.
Step-by-step instructions
- Marinate the chicken: Place the breasts in a dish or zip-top bag. Pour 1/2 cup teriyaki sauce over them and refrigerate for at least 30 minutes (up to 4 hours). This infuses flavor and tenderizes the meat.
- Preheat your grill: Heat to medium. If using a grill pan or skillet, preheat over medium heat with a little oil to prevent sticking.
- Grill the chicken: Cook the breasts 6–7 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C). Avoid flipping repeatedly — one turn per side gives good grill marks and even cooking.
- Rest and slice: Transfer chicken to a cutting board and rest 5 minutes. Thinly slice across the grain for tender pieces that roll easily.
- Assemble wraps: Lay a tortilla flat. Layer shredded lettuce, carrots, cucumber slices, and sliced teriyaki chicken.
- Finish and roll: Drizzle extra teriyaki sauce if desired. Sprinkle sesame seeds and green onions. Fold the sides in and roll tightly; slice in half on the diagonal and serve.
Best ways to enjoy it
Serve the wraps warm or at room temperature with a crisp side — fries, a simple green salad, or edamame. For a kid-friendly crunchy option, pair with air fryer ranch-crusted chicken bites as a playful shareable on the table. Garnish extra with pickled ginger or a squeeze of lime for contrast.
Plating tips:
- Cut the wrap on the diagonal for a restaurant-style presentation.
- Secure with a toothpick if packing for lunch.
- Add a small ramekin of extra teriyaki on the side for dipping.
Storage and reheating tips
- Refrigeration: Store assembled wraps in an airtight container for up to 24 hours to avoid soggy tortillas. Better: store chicken and vegetables separately; assemble just before eating.
- Chicken only: Keep sliced grilled chicken in the fridge up to 3–4 days in an airtight container.
- Freezing: Cooked teriyaki chicken can be frozen up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm chicken gently in a 325°F oven for 8–10 minutes or microwave in 30-second bursts until heated through. If reheating for a wrap, warm the chicken, then assemble with fresh veggies so they stay crisp.
Food safety: always check that chicken reaches 165°F (74°C) and cool leftovers within two hours before refrigerating.
Helpful cooking tips
- Slice thinner for easier rolling and a better meat-to-veggie ratio.
- Pat chicken dry before marinating so the sauce clings better.
- Don’t over-marinate beyond 4 hours — very long contact with acidic marinades can change texture.
- Warm tortillas slightly (15–20 sec in microwave or briefly over an open flame) to make them pliable and less likely to tear.
- If grill marks are important, pat excess marinade off before laying the chicken on the grill to avoid flare-ups.
Creative twists
- Spicy teriyaki: add sriracha or chili flakes to the teriyaki before marinating.
- Hawaiian-style: add grilled pineapple slices and swap cucumber for mango for sweet-savory contrast.
- Vegetarian: replace chicken with marinated and grilled tempeh or thick tofu slices.
- Crunch factor: add toasted almonds or fried shallots for texture.
- Bowl version: skip the tortilla and serve over rice or mixed greens for a teriyaki chicken bowl.
Common questions
Q: How long does it take from start to finish?
A: Active hands-on time is about 20 minutes; including a 30-minute marinade, plan ~50–60 minutes.
Q: Can I use pre-cooked rotisserie chicken?
A: Yes — toss shredded rotisserie chicken with warmed teriyaki sauce and assemble. This cuts total time to under 10 minutes.
Q: Will the tortillas get soggy if I add sauce?
A: To avoid sogginess, drizzle sauce sparingly or place a lettuce barrier directly on the tortilla before adding saucy chicken. Store chicken separately if making ahead.
Q: Is it freezer-friendly?
A: Cooked chicken can be frozen for up to 2 months. Assembled wraps don’t freeze well because vegetables become watery after thawing.
Q: What’s a low-sodium option?
A: Use a low-sodium teriyaki sauce or make your own with reduced soy sauce and a touch of honey or maple syrup.
If you want recipes for similar quick chicken meals or tips for using leftover teriyaki chicken in creative ways, ask and I’ll share more ideas.
Teriyaki Chicken Wrap
Ingredients
For the chicken
- 2 pieces boneless, skinless chicken breasts about 10–12 oz total
- 1/2 cup teriyaki sauce store-bought or homemade
For the wraps
- 4 large tortillas or wraps whole wheat or spinach wraps add fiber and color
- 1 cup shredded lettuce iceberg or romaine
- 1/2 cup shredded carrots
- 1/2 piece cucumber, thinly sliced
- sesame seeds optional
- green onions, thinly sliced for garnish optional
Instructions
Marinate the chicken
- Place the breasts in a dish or zip-top bag. Pour 1/2 cup teriyaki sauce over them and refrigerate for at least 30 minutes (up to 4 hours).
Grill the chicken
- Preheat your grill to medium. If using a grill pan or skillet, preheat over medium heat with a little oil to prevent sticking.
- Cook the breasts for 6–7 minutes per side until the internal temperature reaches 165°F (74°C). Avoid flipping repeatedly.
Rest and slice the chicken
- Transfer chicken to a cutting board and rest for 5 minutes. Thinly slice across the grain for tender pieces.
Assemble wraps
- Lay a tortilla flat. Layer shredded lettuce, carrots, cucumber slices, and sliced teriyaki chicken.
- Drizzle extra teriyaki sauce if desired, and sprinkle sesame seeds and green onions.
- Fold the sides in and roll tightly; slice in half on the diagonal and serve.