Teriyaki Chicken Wrap Recipe
A quick and flavorful teriyaki chicken wrap recipe packed with juicy chicken, crisp veggies, and sweet-savory sauce all ready in 30 minutes!
Equipment
- Nonstick skillet
- Tongs
- Sharp knife
- Cutting board
- Small bowls
- Measuring cups & spoons
- Serving plate
Ingredients
- 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
Instructions
- Cook the Chicken: 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.
- Slice and Toss with Sauce: Thinly slice the cooked chicken and place it in a bowl. Pour the teriyaki sauce over the chicken and toss until evenly coated.
- Prep the Wrap Ingredients: 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.
- Assemble the Wraps: 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.
- Serve and Slice: Slice in half for easier serving and enjoy immediately!
Notes
- Use low-sodium teriyaki sauce for a lighter option.
- Substitute rotisserie chicken for extra-fast prep.
- These wraps are also delicious served chilled!