Delight in Teriyaki Chicken Wraps: A Flavorful Twist on a Classic

There’s nothing like the delightful combination of teriyaki chicken tucked in a warm, fluffy tortilla, paired with fresh, crunchy veggies. I first discovered this dish during a visit to a local food truck that specialized in Asian fusion wraps. The vibrant colors of the ingredients caught my eye, and once I took a bite, I was hooked! It was the perfect mix of savory and refreshing. This recipe has since become a go-to for both busy weeknights and leisurely weekends.

What Makes This So Good

• Quick and Easy Preparation: Perfect for a busy weeknight meal.
• Customizable: Adjust ingredients based on what you have on hand or personal preferences.
• Nutrient-Rich: Packed with protein and fresh veggies for a balanced meal.

Ingredients

• 2 chicken breasts (approx. 250g each)
• 4 whole wheat tortillas (about 25cm/10 inches in diameter)
• 1/2 cup (120ml) teriyaki sauce
• 1 cup (about 70g) shredded lettuce
• 1/2 cup (about 60g) sliced cucumbers
• 1/2 cup (about 50g) shredded carrots
• 1/4 cup (about 25g) chopped green onions
• 1 tablespoon (about 9g) sesame seeds

Smart Swaps:

• Substitute grilled chicken with grilled tofu for a vegetarian option.
• Use rice paper wrappers if you want a gluten-free alternative.
• Replace whole wheat tortillas with collard greens for a low-carb version.

Sourcing Tips:

• Look for fresh chicken breasts that are pink and have no foul odors.
• Opt for whole wheat tortillas that are soft and pliable to keep the wrap intact.

Directions

1. Grill the Chicken: Preheat your grill to medium-high (around 375°F/190°C). Grill the chicken breasts for about 6-8 minutes per side, or until fully cooked (internal temperature should reach 165°F/75°C). Let them rest for 5 minutes before slicing into strips.

2. Warm the Tortillas: Meanwhile, heat a skillet over medium heat. Warm each tortilla for about 10-15 seconds on each side until they’re soft and pliable.

3. Combine Chicken and Sauce: In a large bowl, mix the grilled chicken strips with the teriyaki sauce until evenly coated.

4. Assembly Time: Lay out the warmed tortillas on a flat surface. Evenly distribute the shredded lettuce, sliced cucumbers, shredded carrots, and chopped green onions onto each tortilla.

5. Top It Off: Place a generous scoop of the teriyaki chicken mixture on top of the vegetables in each tortilla.

6. Sprinkle and Roll: Top with sesame seeds. Wrap the tortillas tightly by folding in the sides and rolling them up from the bottom.

7. Serve: Enjoy your delicious teriyaki chicken wraps immediately!

Safety Note: Always make sure to handle hot ingredients carefully to avoid burns and cross-contamination when working with raw chicken.

Pro Tips

• Make-Ahead: Prepare the chicken and chop the veggies the night before, storing them in airtight containers in the fridge for easy assembly.
• Transport: Wrap each tortilla in parchment paper for a mess-free lunch on the go.
• Re-Crisping: If you prefer a crispy wrap, pop it in a preheated air fryer at 350°F (175°C) for 3-4 minutes after wrapping.

Variations

1. Spicy Teriyaki Chicken: Add sriracha or chili flakes to the teriyaki sauce for a kick.
2. Mediterranean Twist: Use hummus instead of teriyaki sauce and add roasted red peppers and feta cheese.
3. Breakfast Wrap: Start your day right by adding scrambled eggs and avocado slices.

Serving Ideas

Serve these wraps alongside a side of edamame or a light cucumber salad for a refreshing meal.

Storage and Reheat

Store any leftovers in an airtight container in the refrigerator for up to 2 days. When you’re ready to enjoy them again, reheat the wraps in an air fryer at 350°F (175°C) for 5 minutes or gently in a skillet to maintain their softness.

FAQs

1. Can I use other proteins?
Absolutely! You can substitute chicken with beef, shrimp, or even beans for a vegetarian option.

2. What can I serve with these wraps?
They pair beautifully with a side of steamed vegetables, rice, or a light salad.

3. Can I freeze the wraps?
It’s best to consume the wraps fresh, but you can freeze the cooked chicken separately. Reheat and assemble the wraps when you’re ready to enjoy!

Teriyaki Chicken Wraps

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Delicious teriyaki chicken wrapped in warm tortillas, loaded with fresh veggies for a quick and easy meal.

• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 2 chicken breasts (approx. 250g each)
• 4 whole wheat tortillas (about 25cm/10 inches in diameter)
• 1/2 cup (120ml) teriyaki sauce
• 1 cup (about 70g) shredded lettuce
• 1/2 cup (about 60g) sliced cucumbers
• 1/2 cup (about 50g) shredded carrots
• 1/4 cup (about 25g) chopped green onions
• 1 tablespoon (about 9g) sesame seeds

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Instructions

1. Preheat your grill to medium-high (around 375°F/190°C). Grill the chicken breasts for about 6-8 minutes per side until fully cooked, resting for 5 minutes before slicing.
2. Heat a skillet over medium heat. Warm each tortilla for about 10-15 seconds on each side until soft.
3. In a large bowl, mix the grilled chicken strips with the teriyaki sauce until evenly coated.
4. Lay out the warmed tortillas and evenly distribute the shredded lettuce, sliced cucumbers, shredded carrots, and chopped green onions onto each.
5. Place a generous scoop of the teriyaki chicken mixture on top of the vegetables in each tortilla.
6. Top with sesame seeds, wrap the tortillas tightly, and serve immediately.

Notes

Make ahead by preparing the chicken and veggies the night before. Store in airtight containers for easy assembly. For a crispy wrap, air fry at 350°F (175°C) for 3-4 minutes after wrapping.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Asian Fusion
• Diet: Gluten-Free