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Teriyaki Chicken Wrap

A delicious, high-protein lunch featuring juicy chicken thighs glazed in a homemade sticky teriyaki sauce, wrapped with crisp veggies in a toasted tortilla.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American, Asian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs chicken thighs boneless, skinless, cut into strips
  • 0.5 cup soy sauce low sodium preferred
  • 0.25 cup brown sugar packed
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 1 tbsp cornstarch mixed with 1 tbsp water
Assembly
  • 4 large flour tortillas burrito size
  • 2 cups iceberg lettuce shredded
  • 1 cup carrots julienned
  • 0.5 cup red cabbage shredded (optional)
  • 2 green onions sliced
  • 1 tbsp sesame seeds toasted

Equipment

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

Method
 

  1. In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger, and garlic. Simmer for 2-3 minutes.
  2. Stir in the cornstarch slurry and whisk constantly until the sauce thickens into a glossy glaze. Remove from heat.
  3. Heat oil in a large skillet over medium-high heat. Add chicken strips and cook for 5-6 minutes until browned and cooked through.
  4. Pour the teriyaki sauce over the chicken in the skillet. Toss to coat evenly and cook for 1 minute until sticky.
  5. Warm tortillas slightly. Lay them flat and layer with shredded lettuce, carrots, and cabbage.
  6. Top vegetables with the hot teriyaki chicken, green onions, and sesame seeds.
  7. Fold the sides in and roll tightly. Toast the wraps seam-side down in a hot skillet for 1-2 minutes per side until golden.
  8. Slice diagonally and serve immediately.

Notes

For a spicy kick, add sriracha to the sauce or drizzle spicy mayo inside the wrap.