Teriyaki Chicken Wrap: How to Make This Easy 15-Minute Meal

Teriyaki chicken wrap struggles are real overcooked chicken that’s dry as cardboard, sauce that tastes like pure sugar, and wraps that fall apart before they reach your mouth. If you’ve been there, I feel you.

But here’s the thing: a teriyaki chicken wrap can be a total game-changer when you get it right. Picture this: tender, juicy chicken glazed in a perfectly balanced sweet-and-savory teriyaki sauce, wrapped up with crisp veggies and creamy toppings in a soft tortilla. It’s satisfying, full of flavor, and ready in just 15 minutes.

Hi, I’m Sam from dishfoody.com, and I’ve spent years perfecting quick, flavorful meals that actually work for busy weeknights. This teriyaki chicken wrap recipe came together one hectic Tuesday when I needed dinner fast but refused to sacrifice taste. After testing different chicken cuts, cooking methods, and sauce ratios, I landed on this version that my family requests constantly.

In this guide, I’ll walk you through choosing the best chicken for your wrap, making a simple homemade teriyaki sauce, and assembling everything so it stays together. Plus, I’ll share storage tips, flavor variations, and answers to common questions.

Why This Teriyaki Chicken Wrap Recipe Works

This teriyaki chicken wrap hits all the right notes for a reason. It combines bold Asian-inspired flavors with the convenience of handheld eating, making it perfect for lunch, dinner, or meal prep.

Uses affordable, everyday chicken cuts – No need for expensive ingredients. Boneless, skinless chicken breasts or thighs work beautifully, and you can find them at any grocery store.

Ready in 15 minutes or less – From start to finish, this recipe respects your time. The chicken cooks quickly, and the sauce comes together while it’s in the pan.

Endlessly customizable – Whether you’re feeding picky eaters or adventurous foodies, you can adjust the vegetables, toppings, and spice level to suit anyone’s taste.

Perfect for meal prep – Cook a batch of teriyaki chicken at the beginning of the week, and you’ll have lunch ready to assemble in minutes. The components store well separately and come together quickly.

Choosing the Right Chicken for Your Teriyaki Chicken Wrap

The chicken you choose makes all the difference in texture and flavor. Let’s break down your options so you can pick what works best for your schedule and preferences.

Best Cuts for This Teriyaki Chicken Wrap Recipe

Chicken thighs are my top choice for teriyaki chicken wraps. They stay juicy even if you accidentally overcook them, and they absorb the teriyaki sauce beautifully. The slightly higher fat content means more flavor in every bite.

Chicken breasts work well if you prefer leaner meat. The key is not to overcook them they dry out quickly. Slice them thin or pound them to an even thickness before cooking so they finish at the same time.

For this recipe, boneless and skinless cuts save you time and make eating easier. You want pieces that cook quickly and are easy to slice or dice.

Buying Tips for Teriyaki Chicken Wrap Chicken

When you’re at the store, look for chicken with a fresh, pink color. Avoid any packages with excessive liquid or a strong smell.

If you have a butcher counter, ask them to butterfly thick chicken breasts for you. This cuts your cooking time in half and ensures even doneness.

Check the sell-by date and plan to use your chicken within a day or two of purchase. If you’re meal prepping, freeze portions immediately in airtight bags with the date written on them.

Substitutions for Your Teriyaki Chicken Wrap

Don’t have chicken? Ground turkey cooked with teriyaki sauce makes an excellent wrap filling. Firm tofu, pressed and cubed, creates a vegetarian version that soaks up the sauce wonderfully.

Leftover rotisserie chicken is a huge time-saver. Just shred it, warm it with teriyaki sauce, and you’re halfway done with dinner.

Ingredients & Prep for Teriyaki Chicken Wrap

Getting your ingredients ready before you start cooking makes this recipe even faster. Here’s everything you need and how to prep it.

Chicken Prep Essentials for Teriyaki Chicken Wrap

Start by patting your chicken completely dry with paper towels. Moisture prevents good browning, and you want that caramelized exterior.

If you’re using chicken breasts, slice them horizontally into two thinner cutlets, or pound them to about ½-inch thickness using a meat mallet. This ensures they cook through in just 4-5 minutes per side.

For chicken thighs, trim away any large pieces of excess fat, but leave some for flavor. Cut them into bite-sized pieces if you want smaller chunks in your wrap, or cook them whole and slice after.

Season both sides with a pinch of salt and pepper before cooking. This base seasoning enhances the teriyaki flavor rather than competing with it.

Teriyaki Sauce Ingredients for Your Chicken Wrap

For the homemade teriyaki sauce:

• ¼ cup soy sauce (low-sodium works great)
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon fresh grated ginger
• 2 cloves garlic, minced
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Mix everything except the cornstarch slurry in a small bowl and set aside. You’ll add this to the pan after the chicken cooks.

The marinating time for this recipe is optional. If you have 15-30 minutes, letting the chicken sit in half the sauce adds extra flavor. But if you’re in a rush, you can skip this step and just glaze the chicken while it cooks.

Pantry Staples for Teriyaki Chicken Wrap

Beyond the sauce, you’ll need:

• 1 tablespoon neutral cooking oil (vegetable, canola, or avocado oil)
• 4 large flour tortillas or wraps
• 2 cups shredded cabbage or lettuce
• 1 cup julienned carrots
• ½ cup sliced cucumber
• ¼ cup sliced green onions
• Optional: sesame seeds and sriracha mayo

Having these ingredients prepped and ready means you can assemble wraps in under 2 minutes once the chicken is done.

Step-by-Step Cooking Instructions for Teriyaki Chicken Wrap

Let’s walk through the cooking process step by step so your chicken turns out perfect every time.

Pre-Cooking Prep for Teriyaki Chicken Wrap

Before you turn on the stove, set out all your ingredients. Pat the chicken dry one more time if needed.

Bring the chicken to room temperature by letting it sit out for 10 minutes while you prep vegetables. Cold chicken takes longer to cook and can result in an overcooked exterior with a raw center.

Season both sides with a light sprinkle of salt and pepper. Have your teriyaki sauce mixed and ready beside the stove.

Heat a large skillet over medium-high heat for 2 minutes before adding oil. A properly heated pan gives you better browning and prevents sticking.

Cooking Method for Teriyaki Chicken Wrap

Add 1 tablespoon of oil to your hot skillet and swirl to coat. Place chicken pieces in the pan without crowding—leave at least an inch between pieces.

Cook chicken breasts for 4-5 minutes on the first side without moving them. You want a golden-brown crust. Flip and cook another 4-5 minutes until the internal temperature reaches 165°F.

For chicken thighs, cook 5-6 minutes per side. They can handle a bit more heat and time due to their higher fat content.

Once the chicken is cooked through, reduce heat to medium and pour your teriyaki sauce into the pan. Let it bubble and thicken for about 1-2 minutes, turning the chicken to coat all sides.

Add the cornstarch slurry to the sauce if it’s not thickening quickly enough. Stir constantly for 30 seconds until the sauce becomes glossy and clings to the chicken.

Doneness Check for Teriyaki Chicken Wrap

The most reliable way to check chicken is with an instant-read thermometer. Insert it into the thickest part of the chicken it should read 165°F.

If you don’t have a thermometer, cut into the thickest piece. The meat should be opaque throughout with no pink remaining, and the juices should run clear.

Overcooked chicken turns dry and stringy, so it’s better to check a minute early than a minute late.

Resting Your Teriyaki Chicken Wrap Chicken

Transfer the cooked chicken to a clean cutting board and let it rest for 3-5 minutes. This step is crucial it allows the juices to redistribute throughout the meat instead of running out when you slice it.

While the chicken rests, you can prepare your wrap toppings and warm your tortillas.

After resting, slice the chicken against the grain into thin strips. This makes it more tender and easier to eat in a wrap.

Pro Tips for Perfect Teriyaki Chicken Wrap

These little tricks make the difference between good and amazing teriyaki chicken wraps.

Avoiding Tough, Dry Chicken in Your Teriyaki Chicken Wrap

Don’t overcrowd your pan. If you’re making multiple servings, cook the chicken in batches. Crowding lowers the pan temperature, causing the chicken to steam instead of sear.

Use medium-high heat, not high. Too much heat cooks the outside before the inside is done.

If your chicken breasts are thick, pound them to even thickness or butterfly them. Uneven pieces cook unevenly, leaving you with some parts overcooked and others undercooked.

Consider this quick breakfast twist: if you love easy wraps for any meal, you’ll want to see how we transform breakfast classics into portable morning goodness with our baked cottage cheese eggs recipe that’s just as convenient.

Tool Recommendations for Teriyaki Chicken Wrap

A good instant-read thermometer is worth every penny. It takes the guesswork out of chicken doneness and prevents overcooking.

A non-stick or well-seasoned cast-iron skillet makes cooking and cleanup easier. Cast iron holds heat beautifully and gives you better browning.

Sharp knives make slicing chicken and vegetables faster and safer. A dull knife requires more pressure and is more likely to slip.

Storage & Reheating Your Teriyaki Chicken Wrap

Store cooked teriyaki chicken separately from wrap components. Place it in an airtight container with any extra sauce and refrigerate for up to 4 days.

Keep vegetables fresh by storing them in separate containers with a paper towel to absorb excess moisture.

To reheat chicken, use a skillet over medium heat with a splash of water or extra teriyaki sauce. Microwave works in a pinch just use 50% power to prevent drying out.

Assembled wraps don’t store well, but you can pack components separately for lunch and assemble when ready to eat.

You can freeze cooked teriyaki chicken for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Want more creative inspiration for your meal planning? Head over to my Pinterest boards at https://www.pinterest.com/DishfoodyMagic/ where I share tons of quick meal ideas, prep tips, and flavor combinations that’ll keep your weekly menu exciting!

Flavor Variations for Teriyaki Chicken Wrap

The basic teriyaki chicken wrap is delicious, but these variations add new dimensions of flavor and accommodate different dietary needs.

Spicy Teriyaki Chicken Wrap

Add heat by mixing 1-2 teaspoons of sriracha or chili garlic sauce into your teriyaki glaze. For a smoky kick, add a pinch of chipotle powder.

Top your wrap with sliced jalapeños or a drizzle of spicy mayo (mix mayo with sriracha to taste).

Red pepper flakes sprinkled over the finished chicken add a nice kick without changing the sauce flavor.

Keto-Friendly Teriyaki Chicken Wrap

Swap honey or brown sugar for a sugar-free sweetener like erythritol or monk fruit. Use the same amount called for in the original recipe.

Replace flour tortillas with large lettuce leaves, collard greens, or low-carb wraps. Butter lettuce creates a light, crispy vessel that holds up well.

Add extra healthy fats with sliced avocado or a drizzle of sesame oil.

Global Flavors for Teriyaki Chicken Wrap

Transform your wrap by changing the sauce profile. Here are three variations that work beautifully with the same cooking method:

Each of these variations follows the same basic cooking method—just swap the sauce and toppings to create completely different flavor experiences.

Serving Suggestions for Teriyaki Chicken Wrap

The beauty of teriyaki chicken wraps is their versatility. Here are my favorite ways to round out the meal.

Side Dishes for Teriyaki Chicken Wrap

Asian cucumber salad – Thinly slice cucumbers and toss with rice vinegar, a pinch of sugar, and sesame seeds. It’s cool, crunchy, and ready in 5 minutes.

Edamame – Steam or microwave frozen edamame, then toss with sea salt. It adds protein and a fun texture.

Sweet potato fries – Bake until crispy for a slightly sweet contrast to the savory teriyaki. The combination is surprisingly addictive.

Miso soup – A light, warm soup balances the handheld wrap and makes the meal feel more complete.

Looking for another satisfying breakfast-for-dinner option? Our country gravy breakfast enchiladas recipe brings that same comfort food magic with a completely different flavor profile that your family will request on repeat.

Fresh Additions to Your Teriyaki Chicken Wrap

Don’t skip the vegetables—they add crucial texture and freshness. Here are my must-haves:

Shredded cabbage or lettuce provides crunch and helps the wrap stay sturdy. Red cabbage adds beautiful color.

Julienned carrots add sweetness and another layer of crunch. Use a julienne peeler to make prep faster.

Sliced cucumber brings cool, fresh flavor that balances the rich teriyaki sauce.

Green onions add a mild onion flavor and bright green color. Slice them thin on the diagonal for the best presentation.

Avocado slices make the wrap creamy and more filling. They also add healthy fats that help you feel satisfied.

Sesame seeds (white or black) sprinkled on top add a subtle nutty flavor and restaurant-quality appearance.

Sauce and Topping Options for Teriyaki Chicken Wrap

Beyond teriyaki sauce, these additions take your wrap to the next level:

Sriracha mayo – Mix mayo with sriracha to taste. It adds creaminess and heat.

Sesame ginger dressing – Drizzle a little inside the wrap for extra Asian-inspired flavor.

Peanut sauce – Thin peanut butter with soy sauce, lime juice, and a touch of honey. It creates a Thai-inspired twist.

Pickled ginger – The kind you get with sushi adds a tangy punch that cuts through the richness.

Frequently Asked Questions About Teriyaki Chicken Wrap

Can I use frozen chicken for my teriyaki chicken wrap?

Yes, but thaw it completely first. Never cook chicken from frozen in a skillet—the outside will overcook before the inside reaches a safe temperature. Thaw chicken overnight in the refrigerator or use the defrost setting on your microwave. Pat it very dry before cooking since thawed chicken releases extra moisture.

How do I fix overcooked chicken in my teriyaki chicken wrap?

If your chicken turned out dry, slice it thin and toss it with extra teriyaki sauce. The sauce helps restore some moisture. You can also add creamy toppings like avocado or extra mayo to your wrap to help compensate. For next time, remember to use a meat thermometer and pull the chicken at exactly 165°F.

Can I make teriyaki chicken wrap ahead of time?

Cook the chicken up to 4 days ahead and store it in the refrigerator with extra sauce. Keep vegetables and tortillas separate. Assemble wraps just before eating for the best texture. If you need to pack them for lunch, wrap tightly in foil or parchment paper and keep them cold until you’re ready to eat.

Is teriyaki chicken wrap safe during pregnancy?

Yes, as long as the chicken reaches an internal temperature of 165°F. Pregnant women should avoid undercooked chicken completely. Use a meat thermometer to verify doneness. All other ingredients in this recipe are pregnancy-safe. If you’re adding sprouts, wash them thoroughly, as they can harbor bacteria.

What can I use instead of flour tortillas for my teriyaki chicken wrap?

Large lettuce leaves create a low-carb option. Collard greens work similarly after a quick blanch to make them pliable. Nori sheets (used for sushi) create an interesting Asian-fusion wrap. Whole wheat or spinach tortillas add different nutritional benefits. Rice paper wrappers, softened in warm water, create fresh spring roll-style wraps.

How do I keep my teriyaki chicken wrap from getting soggy?

Pat your vegetables dry before adding them to the wrap. Don’t add sauce directly to the tortilla—keep it on the chicken only. If packing for later, wrap components separately and assemble when ready to eat. A thin layer of cream cheese or mayo on the tortilla creates a moisture barrier that helps prevent sogginess.

Can I grill the chicken instead of using a skillet for my teriyaki chicken wrap?

Absolutely! Preheat your grill to medium-high heat. Oil the grates well. Grill chicken breasts for 5-6 minutes per side, or until they reach 165°F. Brush with teriyaki sauce during the last 2 minutes of cooking. Let rest before slicing. Grilled chicken adds a wonderful smoky flavor to your wraps.

How many calories are in a teriyaki chicken wrap?

A basic teriyaki chicken wrap with chicken breast, vegetables, and a flour tortilla contains approximately 350-400 calories. Using chicken thighs or adding avocado increases calories to around 450-500. Low-carb wraps or lettuce wraps reduce calories to about 250-300. The sauce contributes roughly 60-80 calories depending on how much you use.

Bring Your Teriyaki Chicken Wrap to Life Tonight

Now you have everything you need to make teriyaki chicken wraps that actually taste like something you’d order at your favorite restaurant except you’ll be enjoying them in 15 minutes, right in your own kitchen.

The combination of perfectly cooked, juicy chicken with that glossy, sweet-savory teriyaki glaze, all wrapped up with fresh, crunchy vegetables, creates a meal that satisfies on every level. No more sad desk lunches or boring weeknight dinners.

Whether you’re meal prepping for the week ahead, feeding hungry kids after school, or looking for a quick date-night-in meal, these wraps deliver every time. They’re endlessly adaptable to whatever you have in your fridge and whatever flavors you’re craving.

Fire up your skillet and give this recipe a try tonight. I promise you’ll be adding it to your regular rotation after just one bite.

Join the thousands of home cooks at dishfoody.com who’ve discovered that delicious, homemade meals don’t have to take hours. When you make these wraps, snap a photo and share it I love seeing your kitchen creations and hearing which variation became your favorite!

Looking for more quick, flavorful recipes that bring people together around your table? Browse through our collection of weeknight winners and weekend showstoppers. Each recipe is tested, tasted, and designed to make your time in the kitchen joyful rather than stressful.

Happy cooking, and here’s to many delicious teriyaki chicken

Teriyaki Chicken Wrap: How to Make This Easy 15-Minute Meal

Print Recipe

These Teriyaki Chicken Wraps are fresh, flavorful, and perfect for an easy lunch or quick dinner filled with juicy teriyaki chicken, crisp veggies, and a creamy drizzle all wrapped in a soft tortilla.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 5 mins
• Total Time: 15 mins
• Yield: 4 wraps 1x
• Category: Lunch, Breakfast
• Method: No Cook / Quick Cook
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

• 2 cups cooked chicken (grilled or rotisserie), sliced
• 1/3 cup teriyaki sauce
• 1 cup shredded lettuce
• 1/2 cup shredded carrots
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup cucumber, julienned
• 2 tbsp green onions, sliced
• 4 large flour tortillas
• 2 tbsp mayonnaise or spicy mayo
• 1 tbsp sesame seeds (optional)
• Lime wedges (optional)

Instructions

• 1. In a skillet, warm chicken and pour teriyaki sauce over it. Toss until heated through and well coated.
• 2. Warm tortillas in a microwave or lightly on a pan.
• 3. Lay out each tortilla and spread a thin layer of mayo or spicy mayo.
• 4. Add a handful of lettuce, carrots, red cabbage, and cucumber.
• 5. Top with warm teriyaki chicken and sprinkle green onions and sesame seeds.
• 6. Fold in the sides and roll the tortilla tightly into a wrap.
• 7. Slice in half and serve immediately, or wrap in foil for on-the-go.

Notes

• Use store-bought teriyaki sauce for quick prep.
• For extra crunch, add crispy onions.
• Swap mayo for Greek yogurt to lighten it up.
• Great for meal-prep just pack veggies and chicken separately until serving.

Nutrition

• Serving Size: 1 wrap
• Calories: 360
• Sugar: 10g
• Sodium: 780mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 55mg

Keywords: teriyaki chicken wrap, easy lunch wrap, chicken tortilla wrap, healthy wrap