These teriyaki chicken wraps are the kind of weeknight win that comes together fast, tastes like takeout, and travels well for lunch. Tender grilled chicken glazed with sticky teriyaki, crisp lettuce and carrots, cool cucumber — all rolled into a soft tortilla for an easy handheld meal that’s ready in about 45 minutes. If you like a hands-off option for busy nights, try the slow-cooker teriyaki chicken for a different texture and even deeper flavor: slow-cooker teriyaki chicken.
Why you’ll love this dish
This recipe hits a lot of everyday needs: it’s quick (marinate briefly and grill), family-friendly (sweet-savory teriyaki is almost universally liked), and portable for lunches or picnics. The components are flexible, too — swap the tortilla for a lettuce leaf, add pickled veg for brightness, or make a double batch of chicken to stretch into extra meals.
“Perfect balance of sweet and savory, and it travels well for work lunches — my kids gobble these up.” — a regular at my kitchen table
Beyond flavor, this wrap is a smart weeknight choice because it uses pantry-friendly ingredients, cooks quickly, and the technique (marinate, grill, rest, slice, assemble) is easy for cooks of all levels.
How this recipe comes together
Start by marinating the chicken so the teriyaki flavor can penetrate. While the chicken chills, prep your veggies and tortillas. Grill the breasts quickly over medium heat until the internal temperature reads 165°F, rest briefly, then slice thinly across the grain for tender ribbons. Layer the cooled or slightly warm chicken on the tortilla with shredded lettuce, carrots, and cucumber, finish with a drizzle of extra teriyaki and a sprinkle of sesame and green onion, then roll tight. Expect one quick active cooking period (about 12–15 minutes) plus a short marinating window.
What you’ll need
- 2 boneless, skinless chicken breasts (about 10–12 oz total)
- 1/2 cup teriyaki sauce (store-bought or homemade) — use low-sodium if preferred
- 4 large tortillas or wraps (flour or whole wheat)
- 1 cup shredded lettuce (iceberg or romaine)
- 1/2 cup shredded carrots
- 1/2 cucumber, thinly sliced
- Sesame seeds (optional)
- Green onions, thinly sliced for garnish (optional)
Substitution notes:
- For gluten-free: use tamari-based teriyaki and gluten-free wraps or large butter lettuce leaves.
- Vegetarian: replace chicken with firm tofu, pressed and marinated, then pan-seared or baked.
- Want more crunch? Add thinly sliced red cabbage or bell pepper.
Step-by-step instructions
- Marinate the chicken: Place breasts in a shallow dish or zip-top bag. Pour 1/2 cup teriyaki sauce over them and turn to coat. Refrigerate at least 30 minutes and up to 4 hours. (Shorter marinate still gives flavor; longer up to 4 hours is fine but avoid overnight with acidic marinades.)
- Preheat the grill: Heat to medium — roughly 375–400°F. Clean and oil the grates to prevent sticking. If using a grill pan or skillet, heat it over medium-high and add a light coating of oil.
- Grill the chicken: Shake off excess marinade (don’t reapply raw marinade). Grill the breasts 6–7 minutes per side until an instant-read thermometer inserted into the thickest part reads 165°F. Time will vary slightly with thickness.
- Rest and slice: Transfer chicken to a cutting board and let rest 5 minutes to retain juices. Slice thinly across the grain into strips about 1/4-inch thick.
- Assemble wraps: Lay a tortilla flat. Layer shredded lettuce first (creates a moisture barrier), then carrots, cucumber slices, and sliced chicken.
- Finish and roll: Drizzle with extra teriyaki sauce if you like more glaze. Sprinkle sesame seeds and sliced green onion. Fold the two short sides in, then roll tightly from one long side to the other. Slice in half and serve.
Kitchen-safety note: Never reuse raw marinade as a sauce unless you boil it for several minutes first to kill bacteria.
Best ways to enjoy it
These wraps are great hot or slightly chilled. Serve with crispy oven fries, a simple miso-cucumber salad, or edamame for a complete meal. For a surf-and-turf twist or a different protein option, you might enjoy trying a baked teriyaki salmon alongside a green salad for variety.
Presentation tips:
- Cut each wrap on the diagonal and stand halves on the plate for a deli-style look.
- Add a small ramekin of extra teriyaki or spicy mayo for dipping.
- For lunchboxes, wrap each half tightly in parchment to keep it intact.
Storage and reheating tips
- Assembled wraps: best eaten immediately or within 24 hours. Tortillas can get soggy overnight. If making ahead, store components separately (chicken, veggies, tortillas) and assemble just before eating.
- Cooked chicken: refrigerate in an airtight container up to 3–4 days. Freeze cooked chicken strips up to 2 months; thaw overnight in the fridge.
- Reheating: For best texture, reheat chicken in a 350°F oven for 8–10 minutes or in a skillet over medium heat until warmed through. Microwave 60–90 seconds covered with a damp paper towel if short on time.
- Food safety: always cool cooked chicken to room temperature no longer than 2 hours before refrigerating.
Pro chef tips
- Slice across the grain: this shortens muscle fibers and makes each bite tender.
- Use an instant-read thermometer: don’t guess doneness — 165°F is the safe internal temp for chicken.
- Create a moisture barrier: layer lettuce or a smear of mayo first on the tortilla to reduce sogginess.
- Thin, even slices: cutting thin strips after resting makes rolling easier and gives consistent bites.
- Control sweetness: if your teriyaki is very sweet, cut it with a splash of rice vinegar or a squeeze of lime when finishing the wrap.
Creative twists
- Spicy teriyaki: mix sriracha into the teriyaki for a sweet-heat glaze.
- Pineapple-boost: add grilled pineapple slices for a Hawaiian note.
- Crunch upgrade: toss carrots with a little rice vinegar and sugar for quick pickles.
- Low-carb: swap tortillas for large butter lettuce leaves or low-carb wraps.
- Korean-style: replace teriyaki with gochujang glaze and add kimchi for a tangy kick.
- Vegan: marinate thick tofu slabs and bake at 425°F for 20–25 minutes, flipping once.
Common questions
Q: How long does it take from start to finish?
A: Active time is about 20–25 minutes (grilling plus prep). Add 30 minutes for a short marinate; total time can be around 45 minutes including marinating.
Q: Can I use store-bought teriyaki sauce?
A: Yes — store-bought is convenient. Choose a low-sodium version if you’re watching salt, or thin a thicker sauce with a little water. If reusing marinade as a finishing sauce, be sure to boil it for several minutes first.
Q: What’s the best way to keep wraps from getting soggy?
A: Layer lettuce directly on the tortilla to form a moisture barrier, or pack components separately and assemble just before eating.
Q: Can I bake the chicken instead of grilling?
A: Absolutely. Bake at 400°F for 18–22 minutes depending on thickness, until internal temp reaches 165°F. Broil for 1–2 minutes at the end to caramelize the teriyaki if desired.
Q: Are these freezer-friendly?
A: Assembled wraps don’t freeze well because tortillas and veggies get soggy. Freeze the cooked chicken separately (up to 2 months) and thaw/reheat before assembling fresh wraps.
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Teriyaki Chicken Wraps
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free
Description
Quick and easy teriyaki chicken wraps that are perfect for weeknight dinners and packed lunches.
Ingredients
- 2 boneless, skinless chicken breasts (about 10–12 oz total)
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 4 large tortillas or wraps (flour or whole wheat)
- 1 cup shredded lettuce (iceberg or romaine)
- 1/2 cup shredded carrots
- 1/2 cucumber, thinly sliced
- Sesame seeds (optional)
- Green onions, thinly sliced for garnish (optional)
Instructions
- Marinate the chicken in teriyaki sauce and refrigerate for at least 30 minutes.
- Preheat the grill to medium heat (375–400°F).
- Grill the chicken for 6–7 minutes per side until cooked through.
- Let the chicken rest for 5 minutes, then slice thinly.
- Assemble the wraps by layering lettuce, carrots, cucumber, and chicken on the tortilla.
- Drizzle with extra teriyaki sauce, sprinkle with sesame seeds and green onion, then roll tightly.
Notes
For gluten-free, use tamari and gluten-free wraps. For vegetarian, substitute chicken with firm tofu.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian