Dinner

Teriyaki Chicken Wrap Recipe

BySarah Summers January 19, 2026January 19, 2026

Introduction

Teriyaki Chicken Wraps are a delightful blend of sweet and savory flavors wrapped in a soft tortilla with fresh, crunchy vegetables. This recipe is perfect for a quick lunch or dinner, offering a satisfying and healthy meal that you can easily customize to your taste.

Two halves of a grilled wrap are arranged on a wooden board. Each wrap has a golden-brown, slightly crispy outer tortilla with visible grill marks on top. Inside, the first layer consists of dark brown, juicy grilled meat pieces with a glazed texture, sitting on the bottom of the wrap. Above the meat is a fresh layer of mixed shredded vegetables, including light green lettuce, thin orange carrot strips, and small bits of purple cabbage, adding a bright contrast. The wraps are cut diagonally to show the colorful, layered filling clearly. The setting includes a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts
1/4 cup teriyaki sauce (store-bought or homemade)
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sesame oil
4 large flour tortillas (or whole wheat for a healthier option)
1 cup shredded lettuce (romaine recommended)
1/2 cup shredded carrots
1/2 cup sliced bell peppers (any color)
1/4 cup chopped green onions

Optional Add-ons:

Avocado slices
Pickled ginger
Edamame
Sesame seeds
Spicy mayo or sriracha

Instructions

Step 1: In a bowl, whisk together the teriyaki sauce, soy sauce, honey, and sesame oil to create the marinade. Place the chicken breasts in the marinade and coat thoroughly. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
Step 2: Heat a skillet over medium-high heat and add a splash of oil. Cook the marinated chicken for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F / 75°C). Remove from heat and let the chicken rest for a few minutes, then slice thinly.
Step 3: While the chicken cooks, prepare the vegetables. Wash and shred the lettuce, shred the carrots, slice the bell peppers, and chop the green onions.
Step 4: Warm the tortillas briefly in a dry skillet or microwave to make them pliable. Lay each tortilla flat, then layer shredded lettuce, sliced chicken, carrots, bell peppers, and green onions in the center. Add any optional ingredients you prefer.
Step 5: Fold the sides of the tortilla inward, then roll from the bottom up to enclose the filling securely. Serve immediately or wrap for later enjoyment.

Tips & Variations

Marinate the chicken longer for more intense flavor—overnight is best.
Try grilling the chicken instead of using a skillet for a smoky twist.
Use whole wheat tortillas or large lettuce leaves for a healthier or low-carb option.
Add sliced jalapeños or sriracha for a spicy kick.
Swap chicken for marinated tofu to make a vegetarian wrap.
Warm tortillas before assembling to prevent cracking when rolling.
Layer ingredients starting with lettuce to keep the tortilla from getting soggy.

Storage

Store any leftover cooked chicken and chopped vegetables separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped in foil or plastic wrap to maintain softness. For best texture, assemble wraps just before serving. Reheat cooked chicken gently in a skillet or microwave before assembling.