Thanksgiving Teriyaki Chicken Wrap (Print Version)
Tender chicken in sweet-savory teriyaki sauce wrapped with crisp veggies for a quick, flavorful meal with Asian-inspired flair.
# Ingredients:
→ Main Ingredients
01 -
1 pound boneless, skinless chicken breasts
02 -
1/4 cup teriyaki sauce
03 -
2 tablespoons soy sauce
04 -
1 tablespoon honey
05 -
1 tablespoon sesame oil
06 -
4 large flour tortillas
07 -
1 cup shredded romaine lettuce
08 -
1/2 cup shredded carrots
09 -
1/2 cup sliced bell peppers
10 -
1/4 cup chopped green onions
→ Optional Add-ons
11 -
Avocado slices
12 -
Pickled ginger
13 -
Edamame
14 -
Sesame seeds
15 -
Spicy mayo or sriracha
# Steps:
01 -
In a bowl, combine the teriyaki sauce, soy sauce, honey, and sesame oil. Whisk together until well mixed. Add chicken and coat evenly. Marinate for at least 30 minutes, preferably a few hours or overnight in the refrigerator.
02 -
Heat a skillet over medium-high heat with a small amount of oil. Add the marinated chicken and cook for 6-7 minutes on each side until golden brown and internal temperature reaches 75°C (165°F). Remove from heat and let rest for a few minutes before slicing.
03 -
While the chicken cooks, prepare the vegetables. Wash and chop lettuce, shred carrots, slice bell peppers, and chop green onions.
04 -
Lay a tortilla flat on a clean surface. Place shredded lettuce in the center, followed by sliced chicken, carrots, bell peppers, and green onions. Add any optional ingredients as desired. Fold the sides of the tortilla inward, then roll from the bottom up to secure the fillings.
# Notes:
01 -
For best results, marinate chicken overnight for maximum flavor penetration
02 -
Wraps can be prepared ahead and stored in parchment paper for easy handling
03 -
Use a mix of colored bell peppers for visual appeal