Description
This Savory Teriyaki Chicken Wrap offers a quick and delicious meal that can be wrapped up and taken anywhere. It’s perfect for busy weeknights and is customizable to suit your taste.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (cut into strips)
- 2 tablespoons soy sauce (or tamari for a gluten-free option)
- 1 tablespoon honey (or maple syrup for a vegan version)
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 4 large flour tortillas (or whole grain for a healthier option)
- 1 cup shredded lettuce
- 1 cup shredded carrots
- 1 cup sliced bell peppers (any color you love!)
- Sesame seeds (for garnish, optional)
Instructions
- In a mixing bowl, combine the soy sauce, honey, rice vinegar, garlic, and ginger to create your teriyaki marinade.
- Add the chicken strips to the marinade and toss to coat evenly. Let it marinate for at least 10 minutes.
- Heat a large skillet over medium-high heat. Once hot, add the marinated chicken strips and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through.
- If you want to intensify the flavor, pour the reserved marinade into the pan and let it cook for an additional 2-3 minutes until it thickens slightly.
- While the chicken is cooking, prepare your wraps. Lay out the tortillas and fill each with a generous handful of shredded lettuce, carrots, and bell peppers.
- Once the chicken is done, place a portion of the teriyaki chicken on top of the veggies in each tortilla. Sprinkle with sesame seeds if desired.
- Wrap it up tightly, slice in half if you like, and serve immediately, or pack it for later!
Notes
Make sure not to overcrowd the pan when cooking the chicken for better browning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
Keywords: teriyaki, chicken, wrap, quick meal, easy recipe