Dinner

Quick and Tasty Teriyaki Chicken Wraps Recipe

ByLily Monroe November 16, 2025November 16, 2025

Introduction

This Teriyaki Chicken Wrap is a quick and flavorful meal perfect for busy weeknights or casual lunches. Packed with tender marinated chicken and fresh, crunchy vegetables, it brings a delicious Asian-inspired twist to your wrap game.

Two halves of a grilled wrap are shown on a wooden board over a white marbled surface. The wrap is lightly browned with crisp spots. Inside, there are several layers starting with a layer of dark, glazed grilled meat pieces at the bottom. Above the meat is a thick layer of fresh shredded lettuce mixed with thin strips of orange carrots and bits of purple cabbage, creating a colorful, crunchy texture. The wrap is cut at an angle, showing the ingredients packed tightly within the soft tortilla. 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 preferred)
1/2 cup shredded carrots
1/2 cup sliced bell peppers (any color)
1/4 cup chopped green onions
Optional: avocado slices, pickled ginger, edamame, sesame seeds, spicy mayo or sriracha

Instructions

Step 1: In a bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil to create the marinade. Place the chicken breasts in the marinade, ensuring they are evenly coated. Let marinate for at least 30 minutes, or longer if possible, in the refrigerator.
Step 2: Heat a skillet over medium-high heat with a splash of oil. Cook the marinated chicken for 6-7 minutes on each side until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing.
Step 3: While the chicken cooks, wash and prepare the vegetables. Shred the lettuce and carrots, slice the bell peppers, and chop the green onions. Set aside your optional add-ons if using.
Step 4: Lay a tortilla flat on a clean surface. Layer shredded lettuce in the center, followed by sliced chicken, carrots, bell peppers, and green onions. Add any optional ingredients you like. Fold the sides of the tortilla inward, then roll from the bottom up to secure the filling.

Tips & Variations

Marinate the chicken overnight for a deeper flavor infusion.
Use whole wheat tortillas for a healthier wrap option.
Add a drizzle of spicy mayo or sriracha for a bit of heat.
Try mixing bell pepper colors for a vibrant and visually appealing wrap.
To keep wraps tidy for later, wrap them in parchment paper for easy handling.

Storage

Store any leftover wraps in an airtight container in the refrigerator for up to 2 days. Keep the wraps unassembled if you want to maintain the tortillas’ texture and assemble just before eating. Reheat the cooked chicken separately in a skillet or microwave before adding it back to the wrap.