Teriyaki Chicken Wrap
A light, satisfying wrap featuring juicy teriyaki-glazed chicken, crunchy veggies, and a silky sauce tucked into a warm tortilla. Simple ingredients, quick assembly, and flexible toppings make it a weeknight-friendly favorite.
Ingredients
- 2 boneless skinless chicken breasts, thinly sliced
- 0.25 cup store-bought teriyaki sauce
- 4 large whole-wheat tortillas
- 2 cups mixed lettuce or romaine, shredded
- 1 carrot, shredded
- 1 cucumber, thinly sliced
- 1 avocado, sliced (optional)
- 2 tablespoons mayonnaise or light mayo (optional)
- 1 tablespoon rice vinegar or lime juice (for brightness, optional)
- salt and pepper to taste
Instructions
- Slice the chicken breasts into thin strips. In a skillet over medium heat, cook the chicken until just cooked through, about 4–6 minutes.
- Pour the teriyaki sauce over the chicken and toss to coat. Let it simmer for another 1–2 minutes until glossy and heated through. Remove from heat.
- Warm the tortillas in a dry skillet for about 20–30 seconds on each side, or microwave them covered with a damp paper towel for 15 seconds.
- In a small bowl, mix the optional mayo with a splash of rice vinegar or lime juice if you like a tangy spread.
- Lay out each tortilla. Start with a layer of lettuce, then add shredded carrot and cucumber slices. Spoon the teriyaki chicken on top, and add avocado if using.
- Drizzle a little of the mayo mixture (if using) or a light brush of extra teriyaki sauce for extra flavor. Fold in the ends and roll tightly to enclose the filling.
- Slice each wrap in half on the diagonal and serve immediately, or wrap tightly in foil for a grab-and-go meal.