There’s something undeniably comforting about a meal that’s quick, flavorful, and leaves you feeling satisfied without the guilt. The Teriyaki Chicken Wrap checks every one of those boxes. It’s the kind of meal that tastes like your favorite takeout, yet it’s homemade and customizable to your exact preferences. Imagine tender chicken coated in glossy teriyaki sauce, crisp veggies for freshness, and a soft tortilla that ties it all together — every bite is a balance of sweet, savory, and satisfying.
Whether you’re looking for a healthy lunch, a grab-and-go dinner, or a meal-prep favorite that actually excites you, this wrap delivers every time. If you love quick, flavor-packed meals like this, you’ll also enjoy my Honey Garlic Chicken Bowls — a perfect balance of sweet, savory, and satisfying.
Why You’ll Love This Teriyaki Chicken Wrap
You’ve probably had a teriyaki bowl or stir-fry before, but wrapping all that flavor into a tortilla makes it even better. Here’s why this version might just become your next go-to meal:
A Perfect Balance of Sweet and Savory
The rich umami of soy sauce meets the gentle sweetness of honey, while garlic and ginger add warmth. The sauce clings to juicy chicken, creating a sticky, flavorful coating that feels indulgent but stays balanced.
Quick and Easy
From start to finish, this recipe takes less than 30 minutes — ideal for busy weeknights or packed lunch prep. You don’t need fancy tools or ingredients, just simple pantry staples that combine beautifully.
Healthy, Fresh, and Customizable
Want to make it lighter? Swap the tortilla for lettuce wraps. Craving more heat? Add sriracha or chili flakes. You can even use tofu or shrimp for a different twist — it’s your wrap, your flavor journey.
Ingredients You’ll Need
The magic of a Teriyaki Chicken Wrap comes from the combination of a flavorful sauce, tender meat, and crisp vegetables.
Chicken
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 garlic clove, minced
- 1 tsp cornstarch (for thickening)
The Wrap
- 4 large flour or whole-wheat tortillas
- 1 cup shredded lettuce
- 1 cup shredded carrots
- ½ cup sliced cucumber or bell peppers
- ¼ cup sliced green onions
- 1 tbsp sesame seeds (optional for garnish)
Garnish or Dipping
- Extra teriyaki sauce
- Spicy mayo or sriracha drizzle
- Fresh cilantro or lime wedges
Pro Tip: Make your own teriyaki sauce instead of using bottled versions — you’ll get fresher flavor and less sodium.
How to Make Teriyaki Chicken Wraps
Step 1: Prepare the Teriyaki Sauce
In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring it to a light simmer. Mix cornstarch with a splash of water, then stir it in. Let it cook for another minute until it turns thick and glossy.
Step 2: Cook the Chicken
Cut the chicken into thin strips for even cooking. Heat a skillet over medium-high heat, add a drizzle of oil, and sear the chicken until golden brown. Pour the sauce over the chicken and toss to coat. The sauce will caramelize slightly, wrapping every piece in rich flavor.
Want another way to enjoy that sticky-sweet chicken flavor? Try this Teriyaki Chicken Rice Bowl for a comforting, one-bowl version of your favorite wrap.
Step 3: Assemble the Wrap
Warm your tortillas for 10–15 seconds so they’re soft and flexible. Add lettuce, carrots, and cucumbers as your base. Spoon on the teriyaki chicken, drizzle with spicy mayo or extra sauce, and sprinkle with sesame seeds. Roll it tightly, fold in the sides, and cut in half for that perfect café-style look.
Tips for the Perfect Wrap
Getting your wrap just right comes down to small details that make a big difference.
- Keep veggies dry: Pat them with a paper towel before adding — moisture can make the tortilla soggy.
- Warm your wrap: Cold tortillas tend to tear, while warm ones roll up neatly.
- Balance the filling: Too much chicken and your wrap bursts; too many veggies and it loses flavor. Find that perfect middle ground.
- Use fresh ginger: It gives the sauce its signature kick and brightness.
Flavor Hack: Add a few pineapple chunks to your filling for a tropical sweetness that pairs perfectly with teriyaki.
Delicious Variations You Can Try
Once you master the classic version, you can mix it up and create your own twist.
Spicy Teriyaki Chicken Wrap
Add sriracha, crushed red pepper, or a touch of gochujang for heat that complements the sweetness of the sauce. If you’re into fusion flavors, this Thai Peanut Chicken Wrap is another must-try — creamy, nutty, and full of bold spice.
Lettuce Wrap Version
Use large romaine or butter lettuce leaves instead of tortillas for a low-carb, high-freshness meal.
Grilled Pineapple Teriyaki Wrap
Grill pineapple rings until caramelized and add them to your wrap for a sweet-and-smoky bite.
Creamy Avocado Teriyaki Wrap
Spread mashed avocado on the tortilla before adding your chicken for extra creaminess and heart-healthy fats.
What to Serve with Teriyaki Chicken Wraps
Make your wrap part of a full, balanced meal with these pairing ideas:
Perfect Sides
- Asian slaw: Crunchy cabbage with sesame dressing complements the soft wrap.
- Steamed edamame: A protein-packed snack that adds color to your plate.
- Miso soup: Light and comforting, a perfect warm side on cooler days.
- For another flavorful meal with similar sweet-and-smoky notes, check out this Street Corn Chicken Rice Bowl — it pairs perfectly with any wrap.
Refreshing Drinks
Pair your wrap with something that cuts through the sweetness:
- Iced green tea with lemon
- Sparkling lime soda
- A chilled ginger-honey drink for a spicy-sweet balance
Storage and Meal Prep Tips
If you love planning meals ahead, this recipe is your friend.
- Store the teriyaki chicken and veggies separately to keep everything crisp.
- Keep in airtight containers in the fridge for up to 3 days.
- Reheat chicken on the stove or in the microwave until just warm.
- Assemble wraps fresh before eating — it keeps the texture perfect.
Freezer Option: You can freeze cooked teriyaki chicken (without veggies) for up to two months. Just thaw, reheat, and build your wrap when ready.
FAQs
Can I use store-bought teriyaki sauce?
Yes, but taste it first. Some bottled sauces are saltier or sweeter than homemade versions. Adjust with extra lime or honey if needed.
Can I make it vegetarian?
Definitely, substitute chicken with tofu or tempeh — they soak up teriyaki flavor beautifully.
What’s the best wrap to use?
Whole-wheat or spinach tortillas add a nutritional boost, but classic flour wraps give the softest texture.
Can I make it ahead of time for work lunches?
Yes. Pack the components separately and assemble right before eating to keep everything fresh.
How do I stop my wrap from falling apart?
Warm the tortilla first, don’t overfill, and tuck the sides tightly as you roll. Wrapping it in foil helps hold its shape on the go.
A Bite of Comfort and Flavor
The Teriyaki Chicken Wrap isn’t just another quick meal — it’s proof that simple ingredients can create something extraordinary. You get the best of both worlds: the deep, savory notes of Japanese-inspired teriyaki and the convenience of a wrap you can eat anywhere.
So the next time you want something easy but crave-worthy, skip the takeout and make this wrap instead. It’s fresh, satisfying, and guaranteed to impress — whether you’re cooking for yourself, meal-prepping for the week, or feeding a hungry crowd.
Try this Teriyaki Chicken Wrap tonight and share your version using #EasyDinneRecipe — because great flavor deserves to be shared.
Teriyaki Chicken Wrap
Ingredients
For the Chicken and Sauce:
- 1 lb boneless skinless chicken breasts or thighs
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp fresh ginger grated
- 1 clove garlic minced
- 1 tsp cornstarch mixed with 1 tbsp water to thicken
For the Wraps:
- 4 large flour tortillas or whole wheat tortillas
- 1 cup shredded lettuce
- 1 cup shredded carrots
- ½ cup sliced cucumber or bell peppers
- ¼ cup green onions sliced
- 1 tbsp sesame seeds optional, for garnish
Optional Toppings or Dips:
- Spicy mayo or sriracha drizzle
- Extra teriyaki sauce for dipping
- Fresh cilantro or lime wedges
Instructions
- Make the Teriyaki Sauce:
- In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a gentle simmer. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy. Set aside.
- Cook the Chicken:
- Cut chicken into thin strips. Heat a skillet over medium-high heat with a drizzle of oil. Add the chicken and cook for 6–8 minutes, or until golden brown. Pour the teriyaki sauce over the chicken and toss until fully coated.
- Prepare the Wrap Fillings:
- Warm tortillas slightly in a pan or microwave for easier folding. Lay out the lettuce, shredded carrots, and cucumber slices.
- Assemble the Wrap:
- Spoon the teriyaki chicken over the veggies. Add a drizzle of spicy mayo or extra sauce, sprinkle sesame seeds, and top with green onions. Fold the sides in, roll tightly, and slice in half.
- Serve and Enjoy:
- Serve immediately with a side of extra teriyaki sauce, or wrap tightly in foil for a meal on the go.
Notes
- Spicy Kick: Add sriracha or chili flakes to the teriyaki sauce for heat.
- Low-Carb Version: Use lettuce leaves instead of tortillas.
- Make Ahead: Cook the chicken and store it separately; assemble wraps just before serving.
- Extra Freshness: Add pineapple chunks or avocado for a tropical twist.
