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Teriyaki Chicken Wrap

A delicious lunch wrap featuring tender chicken thighs glazed in homemade thick teriyaki sauce, paired with crisp lettuce and carrots in a toasted tortilla.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American, Asian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Teriyaki Chicken
  • 1 lb chicken thighs boneless, skinless, chopped
  • 0.5 cup soy sauce low sodium
  • 0.25 cup brown sugar packed
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tbsp cornstarch mixed with 1 tbsp water
Wrap Assembly
  • 4 flour tortillas large burrito size
  • 2 cups iceberg lettuce shredded
  • 1 cup carrots shredded
  • 1 tbsp sesame seeds toasted

Equipment

  • Large skillet
  • Knife and Cutting Board
  • Whisk

Method
 

  1. Cut chicken thighs into bite-sized pieces and season lightly with pepper.
  2. Heat oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes until browned. Remove and set aside.
  3. In the same skillet, add soy sauce, brown sugar, vinegar, ginger, garlic, and sesame oil. Whisk over medium heat.
  4. Stir in the cornstarch slurry and simmer for 2 minutes until the sauce is thick and viscous.
  5. Return chicken to the pan and toss to coat thoroughly in the glaze.
  6. Warm tortillas in the microwave for 20 seconds.
  7. Assemble wraps by layering lettuce, carrots, and teriyaki chicken. Fold tightly.
  8. Clean the skillet and toast the wraps seam-side down for 1-2 minutes until golden brown.

Notes

Toasting the wrap is optional but highly recommended to prevent it from unrolling and to add texture. Use gluten-free tamari and tortillas for a GF version.