Teriyaki Chicken Wrap

This teriyaki chicken wrap has become my go-to option for transforming Thanksgiving leftovers into something fresh and exciting. The sweet-savory combination of teriyaki sauce paired with crunchy vegetables creates the perfect balance of flavors and textures in every bite.

I first created these wraps the day after Thanksgiving when my family was craving something completely different from traditional holiday fare. Now it has become our post-holiday tradition, and everyone looks forward to these wraps almost as much as the holiday meal itself.

Ingredients

• Boneless skinless chicken breasts provides the perfect protein foundation. You can absolutely substitute leftover turkey from your holiday meal.
• Teriyaki sauce delivers that signature sweet and savory flavor profile. Look for a high quality bottle with simple ingredients or make your own.
• Soy sauce adds depth and umami richness to the marinade. Low sodium varieties work well if you're watching salt intake.
• Honey balances the saltiness with natural sweetness. Local honey offers subtle flavor variations based on regional flowers.
• Sesame oil brings essential nutty Asian flavor notes. A little goes a long way so use sparingly.
• Flour tortillas create the perfect vessel for all these delicious fillings. Choose large ones for easier wrapping.
• Shredded lettuce adds essential freshness and crunch. Romaine offers the best texture that stands up to warm fillings.
• Shredded carrots provide natural sweetness and beautiful color contrast. Buy pre-shredded to save time.
• Sliced bell peppers contribute vibrant color and vitamin C. A mix of colors creates visual appeal.
• Green onions deliver a mild onion flavor that complements the teriyaki perfectly. Use both white and green parts.

Step-by-Step Instructions

Marinate the Chicken

In a medium bowl whisk together teriyaki sauce soy sauce honey and sesame oil until well combined. Add chicken and ensure each piece is fully coated. Allow to marinate for at least 30 minutes in the refrigerator but ideally several hours for maximum flavor penetration. The acids in the marinade will tenderize the protein while the sugars help create caramelization during cooking.

Cook the Protein

Heat a large skillet over medium high heat until hot. Add the marinated chicken pieces in a single layer ensuring not to overcrowd the pan. Cook for approximately 6 to 7 minutes per side until the exterior develops a beautiful golden caramelization and the interior reaches 165°F. The sugars in the marinade will create a delicious sticky glaze. Allow the cooked chicken to rest for 5 minutes before slicing thinly across the grain.

Prepare the Vegetables

While the chicken cooks wash and prepare all your vegetables. Shred the lettuce into thin ribbons that will distribute evenly throughout the wrap. Julienne the bell peppers into thin strips for easy eating. Ensure carrots are finely shredded for proper integration with other ingredients. Slice green onions on a diagonal for maximum flavor release and visual appeal.

Assemble the Wrap

Lay a tortilla flat on a clean work surface. Layer ingredients starting with lettuce as a moisture barrier followed by sliced chicken vegetables and any additional toppings. Position ingredients in the lower third of the tortilla leaving borders on the sides. Fold in both sides of the tortilla then roll from the bottom upward tucking ingredients in tightly as you roll. The tight roll ensures structural integrity and prevents filling spillage.

Bookmark

The teriyaki sauce is truly the star ingredient in this recipe. My grandmother actually taught me her homemade version using traditional Japanese ingredients when I was just learning to cook. The aroma of that simmering sauce instantly transports me back to her kitchen where we would spend hours preparing family meals together.

Storage and Meal Prep

These wraps are perfect for meal prepping throughout the week. I recommend storing the components separately when possible. Keep the cooked chicken in an airtight container in the refrigerator for up to 3 days. Prepare the vegetables and store them in separate containers lined with paper towels to absorb excess moisture. This prevents sogginess and keeps everything fresh longer. When ready to eat simply warm the chicken briefly in the microwave or enjoy it cold then assemble your wrap with the fresh vegetables. For taking to work prepare the entire wrap the night before but wrap tightly in parchment paper then foil to maintain freshness.

Customization Options

The beauty of this recipe lies in its adaptability. For a spicier version add sriracha to your teriyaki sauce or include thinly sliced jalapeños in your vegetable mix. Looking for more texture? Try adding crunchy elements like toasted sesame seeds water chestnuts or even crispy wonton strips. For a lower carb option swap the flour tortilla for large lettuce leaves creating a fresh teriyaki lettuce wrap instead. Vegetarians can substitute the chicken with firm tofu or tempeh marinated in the same delicious sauce. The marinade works beautifully with these plant based proteins creating a satisfying meal for everyone.

Serving Suggestions

These teriyaki chicken wraps pair beautifully with several side options to create a complete meal experience. Try serving alongside a simple miso soup for an authentic Asian inspired meal. A cucumber salad dressed with rice vinegar complements the sweet teriyaki flavors perfectly. For entertaining cut the finished wraps into pinwheels secured with toothpicks for an elegant appetizer presentation. Include a small dish of additional teriyaki sauce for dipping to enhance the flavor experience. During summer months these make an ideal picnic food as they travel well and can be enjoyed at room temperature.

Recipe Q&A

→ How long should I marinate the chicken for best results?

For optimal flavor, marinate the chicken for at least 30 minutes. However, if you have the time, marinating for a few hours or overnight in the refrigerator will yield even better results as it allows the teriyaki flavors to fully penetrate the meat.

→ Can I use leftover Thanksgiving turkey instead of chicken?

Absolutely! This wrap is perfect for repurposing holiday leftovers. Simply slice your cooked turkey and warm it in the teriyaki sauce mixture for a few minutes before assembling your wrap. It's a great way to transform traditional Thanksgiving leftovers into something new and exciting.

→ What's the best way to warm tortillas for wrapping?

For perfectly pliable tortillas, warm them in a dry skillet over medium heat for about 10-15 seconds per side. Alternatively, wrap a stack of tortillas in damp paper towels and microwave for 20-30 seconds. Warm tortillas are much easier to fold without cracking and help seal in the fillings.

→ How can I make this wrap ahead of time for meal prep?

For meal prep, prepare the teriyaki chicken and store it separately from the chopped vegetables. When ready to eat, briefly reheat the chicken and assemble your wrap. To prevent sogginess, consider placing a layer of lettuce down first before adding the chicken. For grab-and-go options, wrap tightly in parchment paper and refrigerate for up to 24 hours.

→ What sides pair well with these teriyaki chicken wraps?

These wraps pair beautifully with Asian-inspired sides like edamame, a simple cucumber salad with rice vinegar dressing, or miso soup. For a more substantial meal, serve with vegetable fried rice, sesame noodles, or sweet potato fries. A tangy Asian slaw would also complement the sweet-savory flavors of the wrap.

→ Can I make these wraps gluten-free?

Yes, these can easily be made gluten-free by using certified gluten-free tortillas or lettuce leaves as wraps. Be sure to use gluten-free tamari instead of regular soy sauce, and check that your teriyaki sauce is gluten-free (or make your own from tamari, honey, ginger, and garlic).