Description

A quick and flavorful teriyaki chicken wrap combining sweet-savory glazed chicken with fresh veggies in a soft tortilla, perfect for a satisfying lunch.

Ingredients

Scale

1 pound (450g) boneless, skinless chicken breasts, sliced thin
1/4 cup (60ml) low-sodium soy sauce
2 tablespoons honey
1 teaspoon fresh grated ginger
2 cloves garlic, minced
1 tablespoon rice vinegar
1 teaspoon sesame oil (optional)
1 teaspoon cornstarch
4 large flour tortillas (whole wheat optional)
1 cup shredded lettuce
1/2 cup grated carrots
1/2 cup thinly sliced cucumber (optional)
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds

Instructions

Slice 1 pound (450g) of boneless, skinless chicken breasts into thin strips about 1/2 inch wide.
In a small bowl, whisk together 1/4 cup (60ml) soy sauce, 2 tablespoons honey, 1 teaspoon grated fresh ginger, 2 minced garlic cloves, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil.
Mix 1 teaspoon cornstarch with 1 tablespoon water separately, then stir into the sauce to thicken later.
Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Add chicken strips and cook about 5 minutes, stirring occasionally, until cooked through and lightly browned.
Pour the teriyaki sauce mixture over the chicken. Reduce heat to medium-low and simmer for 2-3 minutes, stirring frequently until sauce thickens and coats the chicken.
While chicken simmers, shred 1 cup lettuce, grate 1/2 cup carrots, thinly slice 1/2 cup cucumber, and chop 2 green onions. Toss lightly together in a bowl.
Warm 4 large flour tortillas briefly in a dry pan or microwave for 15 seconds to soften.
Lay a warm tortilla flat, spoon a generous amount of teriyaki chicken down the center, top with mixed veggies, and sprinkle 1 tablespoon toasted sesame seeds.
Fold the sides over and roll tightly. Slice diagonally if desired and serve immediately with a wedge of lime or extra sauce.

Notes

If sauce gets too thick, stir in a splash of water to loosen. Avoid overcrowding the pan when cooking chicken; cook in batches if needed. Use fresh ginger and garlic for best flavor. Toast sesame seeds for enhanced aroma. Warm tortillas before assembling to prevent cracking.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: 1 wrap
Calories: 375
Sugar: 8
Sodium: 600
Fat: 8
Saturated Fat: 1.5
Carbohydrates: 35
Fiber: 4
Protein: 30

Keywords: teriyaki chicken wrap, quick lunch, easy wrap recipe, healthy lunch, chicken wrap, teriyaki sauce, meal prep, savory wrap