This Teriyaki Chicken Wrap is sweet, savory, and wonderfully satisfying the kind of quick meal that feels exciting without being complicated. Juicy chicken glazed in teriyaki sauce, crisp veggies, and a soft wrap come together for an easy lunch or dinner you’ll want to make again and again.
Ingredients
- 2 cups cooked chicken, sliced or chopped
- 1/3 cup teriyaki sauce
- 1 tsp sesame oil (optional, for extra flavor)
- 4 large flour tortillas or wraps
- 1 cup shredded lettuce or cabbage
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber or bell peppers
- Optional: sliced green onions or sesame seeds
Optional swap: Use rotisserie chicken to make this even faster.
Steps
- Warm the chicken. Add chicken and teriyaki sauce to a skillet over medium heat. Stir gently until heated through and glossy. Don’t worry if it looks saucynthat’s perfect for wraps.
- Add sesame oil (optional). Stir in sesame oil for a deeper, richer flavor.
- Warm the wraps. Heat tortillas briefly so they’re soft and easy to fold.
- Assemble. Lay out each wrap and add lettuce, carrots, cucumber, and a generous scoop of teriyaki chicken.
- Finish and fold. Sprinkle with green onions or sesame seeds, then roll tightly like a burrito.
- Slice and serve. Cut in half if you like it makes them easier (and prettier) to eat.
Chef’s Tips
- Don’t overload: A balanced filling makes wrapping easier and keeps everything neat.
- Crunch matters: Fresh veggies add contrast to the sweet, sticky chicken.
- Extra sauce on the side: Always a good idea for dipping.
Variations
- Spicy teriyaki wrap: Add sriracha or chili garlic sauce to the chicken.
- Pineapple twist: Add diced pineapple for a sweet, juicy bite.
- Low-carb version: Serve the filling in lettuce cups instead of tortillas.