Teriyaki Chicken Wrap Recipe
Ingredients
Main Ingredients:
- 1 lb (450 g) boneless, skinless chicken breasts
- ¼ cup teriyaki sauce (store-bought or homemade)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsps esame oil
- 4 large flour tortillas (or whole wheat for a healthier twist)
- 1 cup shredded romaine lettuce
- ½ cup shredded carrots
- ½ cup sliced bell peppers (any color)
- ¼ cup chopped green onions
Optional Add-ons:
- Avocado slices (for creaminess)
- Pickled ginger (for a tangy kick)
- Cooked edamame (for extra protein)
- Sesame seeds (for crunch)
- Spicy mayo or sriracha drizzle (for heat)
Instructions
- Marinate the ChickenIn a bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil. Add the chicken breasts and coat them well. Cover and marinate for at least 30 minutes (or overnight for deeper flavor).
- Cook the ChickenHeat a skillet over medium-high heat. Add a touch of oil, then cook chicken for 6–7 minutes per side, or until golden and fully cooked (internal temperature 165°F / 75°C).Let it rest for 5 minutes, then slice thinly.
- Prepare the VegetablesWhile the chicken cooks, prep your veggies — wash, chop, and set them aside. Mix colors for visual appeal: red, yellow, and green bell peppers make a gorgeous combination.
- Assemble the WrapLay a tortilla flat. Add a bed of lettuce, then layer on chicken, carrots, peppers, and green onions. Add any extras like avocado or spicy mayo.
- Fold the sides inward, then roll tightly from the bottom up. Slice in half if serving immediately.