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