Teriyaki Chicken Wrap Recipe

I’ve got to say it straight: this teriyaki chicken wrap has been one of my go-to “I want something delicious but I’m not trying to spend my whole evening cooking” meals for years. Every time I make it, I end up standing at the counter taking that first bite way too early because the smell alone gets me. And once you taste it? Oh man… you’ll get why I keep coming back to it.

This wrap is basically everything you love about juicy teriyaki chicken, crisp veggies, and warm tortillas rolled into one handheld meal. It’s quick, it’s flavorful, and it never feels heavy. Plus, you don’t have to be some kind of kitchen wizard to pull this together — it’s friendly and forgiving, which is exactly what I love in weeknight cooking.

What makes this recipe special is how well the textures and flavors balance each other. You get that sweet-and-savory glaze, a little crunch from fresh vegetables, and the softness of a warm tortilla. It feels like takeout, but it hits your table faster and tastes way more personal.

Why You’ll Love This Recipe

You’re going to adore this one, especially if you like meals that are fast but still feel intentional. Here’s what makes it a keeper:

• Full of sweet, savory, and slightly smoky teriyaki flavor
• Quick weeknight cooking with minimal cleanup
• Great for meal prep or lunch on the go
• Easy to customize with veggies, sauces, and proteins
• Family-friendly and picky-eater approved
• Works with regular or low-calorie wraps

Tools You’ll Need

Nothing fancy here — just your everyday kitchen staples.

• Skillet or nonstick pan: This is where the chicken cooks and the sauce gets glossy and sticky.
• Cutting board: For chopping chicken and veggies without chaos.
• Sharp knife: Makes slicing easier and safer (plus, clean cuts look better in the wrap).
• Mixing bowl: For tossing chicken in seasoning or sauce.
• Tongs or spatula: Helps you flip and mix without shredding the meat.
• Measuring spoons/cups: For getting the seasoning and sauce balanced.

Ingredients

For the Chicken

• 1 lb chicken breasts, thinly sliced (450 g)
• 2 tbsp soy sauce (30 ml)
• 1 tbsp brown sugar (12 g)
• 1 tbsp rice vinegar (15 ml)
• 1 tbsp honey (15 ml)
• 1–2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch (optional, for thickening)
• 1 tbsp olive oil (15 ml)

For the Wraps

• 4 large flour tortillas
• 1 cup shredded lettuce (50 g)
• 1 cup shredded carrots (70 g)
• 1 small cucumber, sliced
• 1/4 cup mayo or spicy mayo (60 ml)
• Sesame seeds (optional)
• Green onions, sliced

Step-by-Step Instructions

You’ve got this — I’ll walk you through the whole thing.

1. Prep the chicken
2. Slice the chicken into thin strips. You want pieces small enough that they cook quickly but still feel hearty in the wrap.
3. Make the quick teriyaki sauce
4. In a bowl, whisk soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger. If you prefer a stickier glaze, sprinkle in the cornstarch. I like it glossy, so I always add it.
5. Cook the chicken
6. Heat oil in a skillet over medium-high. Add the chicken and cook 5–7 minutes until lightly golden. Don’t worry if it doesn’t look beautiful yet — the sauce will bring everything together.
7. Add the sauce
8. Pour the sauce into the pan. Stir and let it bubble until thick and shiny. The scent right here? Absolute magic. You’ll know it’s ready when the chicken looks glazed instead of watery.
9. Warm the tortillas
10. A quick 10–15 seconds in the microwave or a dry skillet makes them soft and foldable. Cold tortillas crack — and we don’t want that heartbreak.
11. Assemble the wraps
12. Spread a little mayo on the tortilla. Add lettuce, carrots, cucumber, and a generous scoop of teriyaki chicken. Sprinkle sesame seeds or green onions if you want to feel fancy.
13. Fold and roll
14. Tuck in the sides, fold the bottom up, then roll tightly. If it feels like it might escape, wrap in foil or parchment.
15. Serve and enjoy
16. Slice in half if you want that pretty café look. Or eat it whole like I do when I’m starving.

Serving Ideas

You can really play around here:

• Add a side of baked fries or potato wedges
• Pair with a crisp salad
• Serve with miso soup for a cozy combo
• Add pickled ginger for a bright pop

Variations & Customizations

I love switching this up depending on my mood.

• Swap chicken for shrimp, beef, or tofu
• Add avocado slices for creaminess
• Use spicy mayo or sriracha for heat
• Add pineapple bits for a tropical twist
• Use whole-wheat or low-carb tortillas

Storage & Make-Ahead Instructions

• Store cooked chicken in an airtight container for up to 3 days.
• Don’t assemble wraps ahead of time if using fresh lettuce — it gets soggy.
• You can prep the veggies and sauce in advance to make assembling super fast.
• Reheat chicken in a skillet or microwave (cover it so it doesn’t dry).

Pro Tips & Mistakes to Avoid

I’ve learned these the hard way, so you don’t have to:

• Don’t overcook the chicken — thin slices cook fast.
• Warm your tortillas or they’ll tear (trust me, this matters).
• Let the sauce thicken — if it looks watery, give it another minute.
• Don’t overload the wrap or rolling becomes a struggle.
• Use fresh crunchy veggies for the best texture.

Recipe Summary

• Yield: 4 wraps
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes

Nutrition (per wrap, approximate)

• Calories: 380
• Protein: 28 g
• Fat: 10 g
• Carbs: 45 g

Before You Go

I really hope you try these teriyaki chicken wraps — they’re quick, comforting, and honestly just fun to make. If you do whip them up, I’d love to hear how they turned out for you. Share your version, tweak it your way, or drop a comment about what you added. Cooking’s way more enjoyable when we swap ideas, so don’t be shy!