Teriyaki Chicken Wrap: A Quick and Healthy Dinner Secret
Pan-seared chicken glazed in sticky teriyaki sauce wrapped in soft tortillas with crisp vegetables for a sweet, savory, and refreshing lunch.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Total Time: 1 hr 5 mins
- Yield: 4 wraps
- Category: Lunch
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
- 2 boneless, skinless chicken breasts
- 1/4 cup teriyaki sauce
- 1 tablespoon vegetable oil
- Salt, to taste
- Black pepper, to taste
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/2 cup cucumber, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup sesame seeds (optional)
Instructions
1. In a bowl, combine teriyaki sauce, salt, and pepper. Add the chicken breasts, coat well, cover, and refrigerate for at least 30 minutes or up to 2 hours.
2. Heat vegetable oil in a skillet over medium-high heat. Remove chicken from marinade and cook for 5 to 7 minutes per side until golden brown and cooked through to an internal temperature of 165°F (75°C).
3. Remove the chicken from the skillet and let it rest for 5 minutes. Slice into thin strips.
4. Lay a tortilla flat and layer shredded lettuce, sliced chicken, shredded carrots, cucumber, and green onions in the center. Sprinkle with sesame seeds if desired.
5. Fold the sides inward, roll tightly from the bottom up, and repeat with remaining tortillas and filling.
6. Slice wraps diagonally and serve with extra teriyaki sauce on the side if desired.
Notes
Add sliced jalapeños or a drizzle of sriracha for extra heat.
Customize with additional vegetables like bell peppers or spinach.
Wraps can be made ahead and stored in the refrigerator for quick lunches.
Use whole wheat tortillas for a healthier option.
Find it online: https://cookingwithramsay.com/teriyaki-chicken-wrap/