Easy Teriyaki Chicken Wrap Recipe
This easy teriyaki chicken wrap combines tender chicken coated in savory teriyaki sauce with fresh vegetables, all tucked into a soft tortilla, making it a quick and nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Asian
- Diet: Dairy-Free, Gluten-Free
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
- Heat the olive oil in a nonstick skillet over medium heat. Season the chicken breasts lightly with salt and pepper.
- Cook for 5–7 minutes per side or until fully cooked and no longer pink in the center. Remove from skillet and let the chicken rest for 5 minutes.
- Slice the cooked chicken thinly and place it in a bowl. Pour the teriyaki sauce over the chicken and toss until evenly coated.
- Prep your vegetables by shredding the carrots and red cabbage, and chopping the romaine lettuce. Warm the tortillas slightly in the microwave.
- Assemble a tortilla flat on a clean surface, spread mayonnaise if using, and add a portion of teriyaki chicken, followed by the shredded carrots, cabbage, and romaine lettuce. Fold in the sides, then roll it tightly from the bottom up.
- Slice the wraps in half for easier serving, and enjoy immediately.
Notes
To avoid dryness, check chicken for doneness, and use freshly shredded vegetables for added crunch.