Searching for a delicious and incredibly easy meal to satisfy your hunger? This Teriyaki Chicken Wrap Recipe is your answer, offering a perfect balance of sweet, savory, and fresh flavors that are incredibly satisfying and remarkably simple to prepare.
Key Ingredients for Teriyaki Chicken Wrap Recipe
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 4 large whole wheat tortillas or your favorite wraps
- 1 cup shredded romaine lettuce
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red bell pepper
- 1/4 cup thinly sliced green onions
- Optional: sesame seeds, sriracha, or a drizzle of mayonnaise for topping
How to Make Teriyaki Chicken Wrap Recipe
This Teriyaki Chicken Wrap Recipe is a weeknight dinner dream, boasting a simplicity that belies its incredible, flavor-packed results. In just under 30 minutes, you can create a meal that’s both easy to assemble and deeply satisfying, featuring tender chicken coated in a glossy, savory-sweet teriyaki glaze. The burst of fresh vegetables adds a delightful crunch and vibrant contrast, creating a truly harmonious bite.
Step-by-Step Instructions
- Prepare the Teriyaki Marinade: In a medium bowl, whisk together the teriyaki sauce, soy sauce, brown sugar, grated ginger, and minced garlic. Set aside about 1/4 cup of this mixture for glazing later.
- Marinate the Chicken: Add the bite-sized chicken pieces to the remaining teriyaki sauce mixture. Toss well to ensure each piece is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no pink remains.
- Glaze the Chicken: Pour the reserved teriyaki sauce mixture over the cooked chicken in the skillet. Continue to cook for another 2-3 minutes, stirring constantly, until the sauce thickens and beautifully coats the chicken.
- Warm the Tortillas: Briefly warm the tortillas in a dry skillet, microwave, or directly over a low gas flame to make them pliable and easier to roll.
- Assemble the Wraps: Lay out each warm tortilla. In the center of each tortilla, layer a generous portion of shredded lettuce, shredded carrots, sliced red bell pepper, and the teriyaki chicken.
- Add Toppings & Roll: Sprinkle with sliced green onions and any optional toppings like sesame seeds or a drizzle of sriracha. Fold in the sides of the tortilla, then tightly roll from the bottom up to create your delicious teriyaki chicken wraps.
Why You’ll Love This Teriyaki Chicken Wrap Recipe
You’ll absolutely adore this Teriyaki Chicken Wrap Recipe for its incredibly succulent chicken, coated in a rich, homemade-tasting teriyaki glaze that’s bursting with sweet and savory notes. It’s a fantastic way to save money and time compared to takeout, offering restaurant-quality flavor right in your own kitchen without the hefty price tag. The vibrant crunch from fresh vegetables like crisp lettuce, sweet carrots, and zesty bell peppers adds a delightful textural contrast, making each bite a masterpiece of flavor and freshness that will leave you feeling utterly satisfied.
Forget those bland, hurried lunches! This wrap is a far cry from a plain chicken salad sandwich, offering an explosion of exciting flavors and textures that are both sophisticated and incredibly approachable. It’s the perfect portable meal that makes lunch breaks something to look forward to, and busy weeknights a breeze. Why not swap your usual sandwich for this vibrant, flavorful adventure and experience the joy of creating something truly delicious at home?
Storing and Reheating Tips
To store your Teriyaki Chicken Wrap Recipe leftovers, it’s best to keep the components separate for optimal freshness. Refrigerate the cooked teriyaki chicken mixture in an airtight container for up to 3 days. store the shredded vegetables and tortillas separately in airtight containers or bags. When you’re ready to enjoy, gently reheat the chicken mixture on the stovetop or in the microwave until warmed through. Assemble your wraps with the fresh vegetables just before serving to maintain their crispness. Avoid freezing the assembled wraps, as the tortillas can become soggy and the vegetables lose their texture.
Final Thoughts
This Teriyaki Chicken Wrap Recipe is a truly fantastic and straightforward way to enjoy a healthy, flavourful meal. We highly encourage you to give it a try and experience the deliciousness for yourself!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Teriyaki Chicken Wrap Recipe
Ingredients
Equipment
Method
- In a medium bowl, whisk together the teriyaki sauce, soy sauce, brown sugar, grated ginger, and minced garlic. Set aside about 1/4 cup of this mixture for glazing later.1/2 cup teriyaki sauce (store-bought or homemade), 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1 teaspoon grated fresh ginger, 1 clove garlic, minced
- Add the bite-sized chicken pieces to the remaining teriyaki sauce mixture. Toss well to ensure each piece is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no pink remains.1 tablespoon vegetable oil, 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Pour the reserved teriyaki sauce mixture over the cooked chicken in the skillet. Continue to cook for another 2-3 minutes, stirring constantly, until the sauce thickens and beautifully coats the chicken.
- Briefly warm the tortillas in a dry skillet, microwave, or directly over a low gas flame to make them pliable and easier to roll.4 large whole wheat tortillas or your favorite wraps
- Lay out each warm tortilla. In the center of each tortilla, layer a generous portion of shredded lettuce, shredded carrots, sliced red bell pepper, and the teriyaki chicken.4 large whole wheat tortillas or your favorite wraps, 1 cup shredded romaine lettuce, 1/2 cup shredded carrots, 1/4 cup thinly sliced red bell pepper, 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Sprinkle with sliced green onions and any optional toppings like sesame seeds or a drizzle of sriracha. Fold in the sides of the tortilla, then tightly roll from the bottom up to create your delicious teriyaki chicken wraps.1/4 cup thinly sliced green onions, sesame seeds, sriracha, drizzle of mayonnaise