These teriyaki chicken wraps are my go-to when I need something quick, fresh, and totally satisfying. You’ll love how they come together in about 30 minutes and pack in so much flavor from the tender teriyaki-glazed chicken to the crisp, colorful veggies all wrapped up in a soft tortilla. It’s the kind of recipe that’s perfect for busy weeknights, meal prep, or even lunchboxes for the kids. They check all the boxes: easy lunch, chicken, fresh veggies, easy lunch and quick meal.

My family requests these often, and I love how customizable they are. Sometimes I prep a batch of the chicken ahead of time and just assemble the wraps when we’re ready to eat. For lunches and dinners or something quick after school, these wraps are a total win.

Why You’ll Love Teriyaki Chicken Wraps

This recipe hits the sweet spot between healthy and hearty. You get juicy, flavorful teriyaki chicken paired with crunchy, colorful vegetables and that satisfying wrap-around bite. Whether you’re prepping for the week or tossing something together for dinner, these wraps are versatile, portable, and endlessly customizable. It’s an ideal option for families, picky eaters, or anyone craving chicken wraps with fresh veggies and a punch of sweet-savory flavor.

Simple Ingredients

These simple pantry and fridge staples come together beautifully in this wrap!

Chicken Breast: Lean, juicy, and takes on the teriyaki flavor so well. You can also use leftover grilled chicken to make this even faster.
Teriyaki Sauce: Choose your favorite store-bought or homemade sauce it brings sweet, salty, and savory notes that make the wrap.
Tortillas or Wraps: Soft, large tortillas make for easy rolling and hold all the fillings together perfectly.
Shredded Carrots: Adds a fresh crunch and beautiful color plus, they’re kid-friendly!
Shredded Red Cabbage: A little bit of crunch, a lot of color. Red cabbage holds up well in wraps.
Romaine Lettuce: Fresh and crisp, it lightens up the wrap and adds texture.
Mayonnaise (optional): Adds a creamy touch can be skipped or replaced with a drizzle of ranch or extra teriyaki sauce.

Servings, Prep & Cook Time

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

What is Needed

2 boneless, skinless chicken breasts
1/2 cup teriyaki sauce
4 large flour tortillas or wraps
1/2 cup shredded carrots
1/2 cup shredded red cabbage
1 cup chopped romaine lettuce
2 tablespoons mayonnaise (optional)
1 tablespoon olive oil (for cooking)

How to Make Teriyaki Chicken Wraps

Heat olive oil in a nonstick skillet over medium heat. Season the chicken breasts lightly with salt and pepper, then cook for 5–7 minutes per side, or until fully cooked. Remove and let rest for 5 minutes.
Thinly slice the cooked chicken and place it in a bowl. Pour the teriyaki sauce over the chicken and toss until evenly coated.
While the chicken rests, prep your veggies: shred the carrots and cabbage, chop the romaine, and warm the tortillas slightly to make them easier to fold.
Lay a tortilla flat. Spread a little mayonnaise if using. Add a portion of teriyaki chicken, carrots, cabbage, and lettuce. Fold in the sides and roll tightly.
Slice in half for easier serving and enjoy immediately!

Top Tips

Make-Ahead Chicken – Cook and slice the chicken up to 3 days in advance. Just toss with teriyaki sauce before using.
Use Leftovers – Leftover grilled or rotisserie chicken works great and cuts down prep time.
Wrap It Right – Warm tortillas before assembling to make rolling easier and prevent tearing.
Let Kids Choose Fillings – Create a wrap bar so everyone can add their own favorite veggies.
Double the Batch – These wraps hold up great for packed lunches the next day.

Recipe Variations

Spicy Kick: Add sriracha or spicy mayo for heat.
Asian Slaw Swap: Use bagged slaw mix instead of individual veggies for even faster prep.
Rice Wrap: Add cooked white or brown rice for a heartier version.
Lettuce Wrap Style: Skip the tortilla and wrap everything in a large romaine leaf.
Vegan Version: Use tofu or tempeh and vegan teriyaki sauce.

Mini Teriyaki Chicken Wraps for Appetizers, Parties, or Kids

Want to turn this recipe into a fun, crowd-pleasing appetizer? Simply slice the finished wraps into mini pinwheels or roll them tighter in smaller tortillas. These bite-sized versions are perfect for parties, game days, potlucks, or after-school snacks. Serve them with toothpicks and a little dish of extra teriyaki sauce or creamy dip for easy dunking. They’re also a great way to introduce kids to new flavors just the right size for little hands!

You can prep these ahead of time and keep them chilled until ready to serve. They hold their shape well and still taste amazing even after sitting out for a bit, making them ideal for entertaining.

Recommended Equipment

Nonstick skillet
Tongs
Sharp knife
Cutting board
Small bowls
Measuring cups/spoons
Serving plate

Make Ahead Tips

Cook the chicken and prep the veggies up to 3 days in advance. Store separately and assemble wraps fresh when ready to serve.

How to Store and Reheat

Store: Keep assembled wraps in an airtight container for up to 2 days (best uncut).
Reheat: For warm wraps, heat chicken separately and reassemble. Or enjoy cold for a fresh lunch!

What To Serve With This Recipe

Sweet potato fries
Edamame with sea salt
Fresh fruit skewers
Cucumber salad
Miso soup (for a cozy dinner)

About This Teriyaki Chicken Wrap Recipe

Teriyaki chicken originated from Japanese cuisine and became a staple in Western kitchens thanks to its bold, sweet-savory glaze. This wrap recipe gives it a fresh, modern spin by pairing it with crunchy veggies and wrapping it up for a grab-and-go meal. It’s ideal for everything from lunchboxes to family dinners and hits every note: easy lunches, chicken wraps, and quick meals all in one.

If you like this recipe you need to check out this delicious asian style wrap. See it right here on OvenSpot teriyaki chicken wrap recipe!