Go Back
A close-up shot of a Teriyaki Chicken Wrap sliced in half, revealing the juicy chicken and crisp vegetables inside.

Teriyaki Chicken Wrap: The Ultimate 30-Minute Weeknight Recipe

This quick and easy Teriyaki Chicken Wrap recipe is the perfect 30-minute weeknight meal, featuring juicy chicken tossed in a simple, flavorful homemade teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: American, Japanese
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Homemade Teriyaki Sauce
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 1 tbsp cold water
For the Wraps
  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tbsp olive oil
  • 4 large flour tortillas burrito size
  • 2 cups shredded lettuce such as romaine or iceberg
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage

Equipment

  • 1 Large Skillet
  • 2 Mixing Bowls

Instructions
 

  1. Make the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. In a separate very small bowl, mix the cornstarch with 1 tablespoon of cold water to make a slurry. Set aside.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
  3. Thicken the Sauce: Pour the soy sauce mixture over the cooked chicken in the skillet and bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken. Remove from heat and stir in the sesame oil.
  4. Assemble: Warm the tortillas. Lay one flat and top with a layer of lettuce, followed by the teriyaki chicken, shredded carrots, and red cabbage. Fold the sides in, then roll up tightly. Slice in half and serve immediately.

Notes

Tip 1: For best meal prep results, store the cooked chicken separately from the fresh vegetables and tortillas in the fridge. Assemble just before eating to prevent soggy wraps.
Tip 2: Warm the tortillas in a dry skillet or for 15-20 seconds in the microwave to make them soft and pliable, which prevents them from cracking when you roll them.
QR Code linking back to recipe