Go Back

Teriyaki Chicken Wrap

A delicious, toasted wrap filled with juicy chicken thighs glazed in homemade teriyaki sauce, paired with crisp fresh vegetables.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Homemade Teriyaki Sauce
  • 0.5 cup soy sauce low sodium preferred
  • 0.25 cup water
  • 0.33 cup brown sugar packed
  • 1 tbsp honey
  • 1 tsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tbsp cornstarch mixed with 2 tbsp water
Wrap Filling
  • 1.5 lbs chicken thighs boneless, skinless, cut into chunks
  • 4 large flour tortillas burrito size
  • 2 cups iceberg lettuce shredded
  • 1 cup carrots julienned
  • 1 tbsp oil for frying

Equipment

  • Large skillet
  • Small saucepan
  • Cutting board
  • Chef's knife

Method
 

  1. In a saucepan, whisk soy sauce, water, sugar, honey, ginger, and garlic. Simmer. Add cornstarch slurry and cook until thickened.
  2. Cut chicken into bite-sized pieces. Heat oil in a skillet and sear chicken until cooked through and golden.
  3. Pour 3/4 of the sauce over chicken, tossing to coat. Cook 1 minute to glaze.
  4. Warm tortillas slightly. Layer lettuce, carrots, and glazed chicken in the center.
  5. Fold sides in and roll tightly. Toast in a hot skillet seam-side down until golden brown.
  6. Cut in half diagonally and serve immediately.

Notes

For extra crunch, add chow mein noodles inside the wrap.