This Teriyaki Chicken Wrap Recipe brings together tender marinated chicken with crisp vegetables and sweet teriyaki glaze, all wrapped in a soft tortilla for an easy weeknight meal. I’ve been making these wraps for years, and they never fail to bring smiles around my dinner table.
Let me tell you, the first time I made these wraps was on a busy Tuesday evening when my grandkids were visiting. I had picked up some teriyaki sauce from the Asian market in town, and it reminded me of the sweet-savory glazes my grandmother used on her Sunday ham. As the chicken sizzled in my cast-iron skillet, that familiar caramelized aroma filled my kitchen, taking me right back to those Sunday dinners. But this time, I was creating something new – a handheld meal that captured that same comfort in a fresh, modern way. The kids devoured them, sauce dripping down their chins, asking for seconds before they’d even finished their firsts. Now, whenever they visit, these wraps are the first thing they request. Time to get your skillet heated.
What Makes This Teriyaki Chicken Wrap So Special
I’ve always believed that the best recipes are the ones that work with your schedule, not against it. This teriyaki chicken wrap recipe has become one of my most-requested dishes because it delivers restaurant-quality flavor without the fuss or expense.
- Uses simple ingredients you can find at any grocery store, with no specialty items required
- Comes together in just 30-35 minutes from start to finish, perfect for hectic weeknights
- Delivers consistent, crowd-pleasing results every single time with foolproof instructions
- Adapts easily to dietary preferences including gluten-free tortillas or extra vegetables
- Creates that perfect balance of sweet teriyaki glaze, savory chicken, and crunchy fresh vegetables
- Makes excellent meal prep since components store separately for up to four days
In my kitchen, I prefer making a double batch of the marinated chicken on Sunday evenings. That way, I have protein ready to go for quick lunches throughout the week.
Ingredient Spotlight
Boneless, skinless chicken breasts form the protein foundation of this wrap, staying tender and juicy when marinated properly and not overcooked. I always choose breasts that are similar in thickness so they cook evenly, or I pound them to an even thickness before marinating.
Teriyaki sauce brings that signature sweet-savory Asian flavor that makes this wrap so addictive. In my kitchen, I prefer using store-bought sauce for convenience, but homemade works beautifully if you have extra time.
Soy sauce adds depth and saltiness to the marinade, enhancing the umami flavor of the chicken. I’ve found that low-sodium soy sauce works just as well and gives you better control over the final seasoning.
Honey balances the salty soy sauce with natural sweetness and helps create that beautiful caramelized coating on the chicken. Betty always keeps local honey in her pantry, which adds a lovely floral note.
Sesame oil contributes a nutty, toasted flavor that’s essential to authentic Asian-inspired dishes. A little goes a long way – just one tablespoon transforms the entire marinade.
Flour tortillas provide the soft, pliable wrap that holds everything together without overpowering the filling flavors. I always choose large burrito-size tortillas so there’s plenty of room for generous fillings.
Romaine lettuce creates a crisp, refreshing contrast to the warm chicken while acting as a moisture barrier to prevent soggy wraps. In my experience, romaine holds up better than other lettuce varieties and doesn’t wilt as quickly.
Bell peppers add sweet crunch and vibrant color to every bite, making the wraps as beautiful as they are delicious. Betty’s tip: use a mix of red, yellow, and orange peppers for the prettiest presentation.
How to Make Teriyaki Chicken Wrap Recipe
Step 1. I always start by whisking together the teriyaki sauce, soy sauce, honey, and sesame oil in a medium bowl until completely combined and the honey is fully dissolved.
Step 2. Place your chicken breasts in the marinade, turning to coat all sides evenly, then let them sit for at least 30 minutes at room temperature or refrigerate for up to 24 hours for deeper flavor.
Step 3. Betty’s tip: Heat your skillet over medium-high heat and add just a splash of neutral oil. The pan should be hot enough that a drop of water sizzles immediately.
Step 4. After years of making this, I’ve learned that cooking the chicken for 6-7 minutes per side without moving it creates that beautiful golden-brown crust while keeping the inside juicy.
Step 5. Use a meat thermometer to check that the thickest part of the chicken reaches 165°F, then transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
Step 6. While the chicken rests, I prepare all my vegetables by washing and shredding the lettuce, julienning the carrots, slicing the peppers into thin strips, and chopping the green onions.
Step 7. Warm each tortilla in a dry skillet for about 15-20 seconds per side, which makes them soft and pliable so they won’t crack when you roll them.
Step 8. The key I discovered is layering the lettuce first in the center of the tortilla, creating a barrier that prevents the teriyaki sauce from making the wrap soggy.
Step 9. Arrange the sliced chicken over the lettuce, then top with carrots, bell peppers, and green onions, being careful not to overfill. Less is definitely more for easy rolling.
Step 10. I’ve found that folding the sides in first, then rolling tightly from the bottom creates the neatest wrap that stays together when you bite into it.
Keeping This Teriyaki Chicken Wrap Fresh
I typically store the components separately in airtight containers to maintain the best texture and prevent soggy wraps. The cooked chicken stays fresh in the refrigerator for 3-4 days, while the chopped vegetables remain crisp for about 3 days when stored properly. The teriyaki marinade can be refrigerated in a sealed container for up to one week if you want to prep it ahead.
Betty’s freezing method works well for this recipe. I often freeze marinated raw chicken in zip-top bags, pressing out all the air before sealing. The chicken can freeze for up to 3 months this way, and you just thaw it overnight in the refrigerator before cooking. Cooked chicken freezes well too, though I find the texture is slightly better when frozen raw and freshly cooked.
For the best texture, I reheat by warming the sliced chicken in a skillet over medium heat for 2-3 minutes, adding a splash of water or extra teriyaki sauce to keep it moist. You can also microwave it for about 1 minute, covered with a damp paper towel. Then assemble fresh wraps with cold, crisp vegetables for the best contrast of temperatures and textures.
Perfect Partners for Teriyaki Chicken Wraps
- Crispy sweet potato fries: The natural sweetness complements the teriyaki glaze while the crispy texture contrasts beautifully with the soft wrap.
- Asian cucumber salad: This light, refreshing side with rice vinegar and sesame seeds cuts through the richness of the chicken and adds cooling crunch.
- Steamed edamame: Sprinkled with sea salt, these provide extra protein and a fun finger-food element that kids especially love.
- Sesame ginger coleslaw: The tangy dressing and crunchy cabbage echo the Asian flavors while adding more vegetables to the meal.
- Street Corn Chicken Rice Bowls: If you’re serving a larger crowd, this high-protein side transforms your meal into a complete feast with complementary Mexican-Asian fusion flavors.
- Cheesy Garlic Chicken Wraps: Another fantastic wrap option that works perfectly alongside these for variety at gatherings or to satisfy different taste preferences.
- Fruit salad with lime: Fresh pineapple, mango, and mandarin oranges with a squeeze of lime provide a tropical, palate-cleansing finish.
In my family, we typically serve these wraps with sweet potato fries and cucumber salad for a satisfying, well-rounded meal that feels special without being complicated.
FAQs
I recommend using boneless, skinless chicken thighs if you prefer juicier, more flavorful meat. They’re more forgiving and harder to overcook than breasts.
Betty’s solution is warming the tortillas in a dry skillet first, which makes them soft and pliable, and never overfilling the wraps.
The best approach I’ve tested is storing all components separately and assembling the wraps fresh each morning, which takes just two minutes and prevents sogginess.
Teriyaki Chicken Wrap Recipe
Ingredients
Equipment
Method
- In a bowl, combine teriyaki sauce, soy sauce, honey, and sesame oil. Whisk until well mixed.
- Place chicken in bowl or zip-top bag and coat evenly with marinade. Let marinate for at least 30 minutes or overnight for best flavor.
- Heat skillet over medium-high heat and add a splash of oil. Add marinated chicken and cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Let chicken rest for 5 minutes, then slice against the grain into strips.
- While chicken cooks, wash and chop lettuce, carrots, bell peppers, and green onions.
- Warm tortillas in a dry skillet for 15-20 seconds on each side to make them more pliable.
- Lay tortilla flat on clean surface. Place shredded lettuce in center, followed by sliced chicken, carrots, bell peppers, and green onions.
- Fold the sides of tortilla inwards, then roll from bottom up to secure all fillings inside.
- Serve immediately or wrap in parchment paper for easy handling.
