Teriyaki Chicken Wrap
A warm, savory wrap filled with soy-glazed chicken, crunchy vegetables, and drizzled with teriyaki sauce, ready in under 30 minutes.
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.
Notes
Store assembled wraps in an airtight container for up to 24 hours to avoid soggy tortillas. For the best texture, store chicken and vegetables separately and assemble just before eating.