Dinner

Teriyaki Chicken Wrap Recipe

ByLily Cross January 18, 2026January 18, 2026

Introduction

Teriyaki Chicken Wraps are a perfect blend of sweet and savory flavors wrapped in a soft tortilla, making them an ideal meal for lunch or dinner. Loaded with fresh vegetables and tender marinated chicken, these wraps are both tasty and satisfying. They’re easy to prepare and customize to your liking, so let’s get started!

The image shows two halves of a wrap stacked on top of each other on a clean white plate. Each half is filled with layers of shredded cooked chicken in a light brown color, bright orange carrot strips, purple cabbage, and fresh green lettuce, all wrapped tightly in a soft white tortilla. The plate is placed on a white marbled surface with some loose bits of lettuce and cabbage around it. A woman's hand is lifting the top wrap half slightly, showing the colorful filling inside. 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 mixing bowl, combine the teriyaki sauce, soy sauce, honey, and sesame oil. Whisk until well blended. Add the chicken breasts, making sure they are evenly coated with the marinade. Let the chicken marinate for at least 30 minutes, or up to overnight in the fridge for deeper flavor.
Step 2: Heat a skillet over medium-high heat and add a splash of oil. When hot, place the marinated chicken in the skillet. Cook for 6-7 minutes on each side until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for a few minutes.
Step 3: While the chicken is cooking, prepare the vegetables. Wash and shred the lettuce and carrots, slice the bell peppers, and chop the green onions. Set aside.
Step 4: Lay a tortilla flat on a clean surface. Place a layer of shredded lettuce in the center, then add sliced chicken, carrots, bell peppers, and green onions. Add any optional ingredients you prefer, such as avocado slices or a drizzle of spicy mayo.
Step 5: Fold the sides of the tortilla inward, then roll it from the bottom to the top to enclose the fillings. Serve immediately or wrap in parchment paper for easy handling.

Tips & Variations

For best flavor, marinate the chicken for several hours or overnight.
Use a variety of colorful bell peppers for a visually appealing wrap.
Try whole wheat tortillas for a healthier alternative.
Add a sprinkle of sesame seeds or a little pickled ginger for an extra burst of flavor.
Adjust the heat by adding sriracha or spicy mayo to suit your taste.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Vegetables are best prepared fresh to maintain their crunch, so assemble wraps just before eating. To reheat chicken, warm gently in a skillet or microwave. If preparing wraps ahead, wrap them tightly in parchment or foil and keep refrigerated, then enjoy within a few hours for best texture.