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A close-up shot of a homemade teriyaki chicken wrap, sliced and plated, showcasing the juicy chicken and fresh vegetable fillings.

Teriyaki Chicken Wrap Recipe (Better Than Takeout)

This Teriyaki Chicken Wrap Recipe is your answer to a quick, flavorful meal. It delivers that sweet and savory takeout taste you love, all wrapped up in a fresh, easy-to-make package perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: American, Japanese
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Teriyaki Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 1 tsp sesame oil
  • 1 tbsp olive oil
For Assembly
  • 4 large flour tortillas burrito size
  • 2 cups shredded lettuce
  • 1 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 1/4 cup mayonnaise or yum yum sauce

Equipment

  • 1 Large Skillet
  • 2 Mixing Bowls
  • 1 Whisk

Method
 

  1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden and cooked through, about 5-7 minutes.
  3. Pour the sauce mixture over the chicken. Bring to a simmer. Mix cornstarch with 1 tbsp of water to create a slurry, then whisk it into the sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.
  4. Remove from heat and stir in the sesame oil. Allow the chicken to cool slightly.
  5. Warm tortillas. Spread a thin layer of mayonnaise on each. Top with teriyaki chicken, lettuce, carrots, and red cabbage.
  6. Fold in the sides of the tortilla, then roll it up tightly from the bottom. Slice in half and serve.

Notes

Tip 1: For extra tender chicken, toss the raw pieces with a teaspoon of cornstarch before cooking.
Tip 2: Warm the tortillas briefly in a dry skillet to make them more pliable and prevent tearing.
Tip 3: Store leftover components separately in the refrigerator for up to 4 days for best results.