This Teriyaki Chicken Wrap recipe is a flavorful, satisfying meal that’s easy to put together and perfect for lunch, dinner, or meal prep. Juicy chicken is coated in a sweet and savory teriyaki glaze, then wrapped up with fresh veggies in a soft tortilla. Every bite is a delicious mix of tender meat, crisp texture, and bold flavor.
Why I Love This Recipe
I love this recipe because it turns simple ingredients into something that tastes like it came from a restaurant. The homemade teriyaki sauce gives the chicken a glossy, sticky coating that’s packed with umami flavor. I can throw these wraps together in under 30 minutes, and they’re easy to customize with whatever veggies or extras I have on hand. Plus, they’re portable and great for lunches.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken and teriyaki sauce:
-
Boneless, skinless chicken breasts or thighs, sliced thin
-
Soy sauce
-
Brown sugar or honey
-
Garlic, minced
-
Ginger, grated
-
Rice vinegar
-
Cornstarch + water (for thickening)
-
Sesame oil (optional, for extra flavor)
For the wrap assembly:
-
Flour tortillas or wraps of choice
-
Shredded lettuce or cabbage
-
Julienned carrots
-
Cucumber slices
-
Cooked rice (optional, for a heartier wrap)
-
Green onions or cilantro
-
Sesame seeds (optional, for garnish)
Directions
-
Make the teriyaki sauce:
I combine soy sauce, brown sugar or honey, garlic, ginger, and rice vinegar in a small pan over medium heat. Once it starts to simmer, I stir in a cornstarch slurry and cook until the sauce thickens. I set it aside. -
Cook the chicken:
I sauté the sliced chicken in a bit of oil until it’s fully cooked and golden. Then, I pour the teriyaki sauce over the chicken and toss to coat evenly. I let it simmer for a few minutes so the flavors really soak in. -
Assemble the wraps:
I lay out my tortillas and add a layer of lettuce or cabbage, carrots, cucumber, and rice if I’m using it. I spoon on the teriyaki chicken, then top with green onions, cilantro, and a sprinkle of sesame seeds. -
Wrap and serve:
I roll everything up tightly, slice in half if I want, and serve warm or at room temperature.
Servings and Timing
This recipe makes about 4 wraps.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes
Variations
-
Spicy version: I drizzle with sriracha or mix a little chili garlic sauce into the teriyaki glaze.
-
Low-carb: I wrap it in lettuce leaves or use low-carb tortillas.
-
Vegetarian: I substitute tofu or tempeh for the chicken and use the same sauce.
-
Pineapple twist: I add grilled or fresh pineapple chunks to give it a sweet, tropical flavor.
-
Crunchy topping: I add crispy wonton strips or chopped peanuts for extra texture.
Storage/Reheating
I store the chicken and veggies separately in the fridge for up to 4 days. When I’m ready to eat, I reheat the chicken gently in a skillet or microwave and assemble the wraps fresh. I avoid storing already-assembled wraps for too long so the tortillas and veggies don’t get soggy.
FAQs
Can I use store-bought teriyaki sauce?
Yes, but I prefer making it from scratch for better flavor and control over sweetness and saltiness.
What kind of chicken works best?
I usually use boneless chicken thighs for juiciness, but chicken breasts work great too if I don’t overcook them.
Can I make this ahead of time?
Yes, I prep all the components and store them separately. I assemble just before eating for the best texture.
Are these wraps freezer-friendly?
I don’t recommend freezing fully assembled wraps, but the cooked teriyaki chicken can be frozen and reheated later.
What sides go well with this wrap?
I like serving it with edamame, a light cucumber salad, or even a miso soup on the side.
Conclusion
This Teriyaki Chicken Wrap recipe is an easy and tasty way to enjoy a takeout-style meal at home. I love the balance of sweet, savory, and crunchy in every bite, and the fact that I can customize it however I like. Whether I’m packing lunch or making a quick dinner, these wraps are always a hit in my kitchen.
Print
Teriyaki Chicken Wrap Recipe
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Yield: 4 wraps
- Category: Main Course
- Method: undefined
- Cuisine: Asian-Inspired
Description
Teriyaki Chicken Wraps are sweet, savory, and packed with juicy chicken and crisp veggies wrapped in a soft tortilla. They’re easy to make, great for lunch or dinner, and perfect for meal prep.
Ingredients
[object Object]
Instructions
In a small saucepan, combine soy sauce, brown sugar or honey, garlic, ginger, rice vinegar, and sesame oil. Bring to a simmer.,Stir in cornstarch slurry and cook until sauce thickens. Remove from heat and set aside.,In a large skillet, heat oil over medium-high heat. Add sliced chicken and cook until golden and cooked through.,Pour teriyaki sauce over the chicken and stir to coat. Simmer for 2–3 minutes to absorb flavor.,To assemble wraps, lay out tortillas and layer with lettuce or cabbage, carrots, cucumbers, rice (if using), and teriyaki chicken.,Top with green onions, cilantro, and sesame seeds. Roll up tightly and slice in half if desired. Serve warm or at room temperature.
Notes
Use rotisserie chicken for a shortcut—just toss it in the teriyaki sauce.,For extra crunch, add chopped peanuts or crispy wonton strips.,Store components separately and assemble wraps just before eating.
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 10g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 40g
- Fiber: undefined
- Protein: 30g
- Cholesterol: undefined
