Customizable Teriyaki Chicken Wrap
A quick and versatile teriyaki chicken wrap recipe that allows for customization to suit picky eaters and flavorsome variations.
Ingredients
Main Ingredients
- 1 pound Boneless Chicken Breast (or chicken thighs) Chicken thighs provide a moister bite.
- 1/2 cup Teriyaki Sauce Store-bought or homemade.
- 1 tablespoon Soy Sauce Opt for low-sodium.
- 1 tablespoon Honey Maple syrup is a vegan substitute.
- 1 tablespoon Sesame Oil Can substitute with olive oil.
- 4 pieces Tortillas Whole wheat for a nutritious option.
- 2 cups Lettuce Can substitute with spinach or kale.
- 1 cup Vegetables (Carrots, Bell Peppers, Green Onions) Customize with available veggies.
Optional Ingredients
- 1 clove Garlic Highly recommended for flavor.
- 1 teaspoon Grated Ginger For additional flavor.
- to taste Sesame Seeds For garnish.
- 1 squeeze Lime For brightness.
Instructions
Preparation
- Trim and slice the chicken into thin strips.
- In a small bowl, combine teriyaki sauce, soy sauce, honey, and sesame oil. Optionally, add grated ginger and garlic.
- Warm a large skillet over medium-high heat with a splash of oil. Add the chicken in a single layer and cook until browned.
- Pour the sauce over the nearly cooked chicken and stir until glossy and thickened.
- While sauce reduces, prepare fresh vegetables by shredding lettuce, slicing peppers, and julienning carrots.
- Warm tortillas in a dry skillet or microwave to make them more pliable.
Assembly
- Lay a tortilla flat, top with lettuce, a spoonful of teriyaki chicken, and vegetables. Sprinkle with sesame seeds and green onions.
- Fold or roll tightly and serve immediately, or wrap for later.
Notes
Leftovers can be stored separately to avoid soggy tortillas. Use an airtight container for chicken and veggies. Reheat chicken until it reaches 165°F for safety.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 14gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 8g
Tried this recipe?Let us know how it was!