Catching Up Over Teriyaki Chicken Wraps
Okay, real talk: I don’t know how many times you’ve found yourself staring at a package of chicken thighs and just… blanking. Happens to me more often than I’d probably admit. So one Tuesday, not so long ago, I was absolutely craving something that felt a little takeout-ish, but you know, healthier and less reliant on an actual takeaway menu. Enter: these Teriyaki Chicken Wraps! They’ve become one of those dishes I whip up when the fridge looks sad or everyone’s knackered after work or school (which, let’s be honest, is most weeknights). Fun fact, the first time I tried making these, I almost burned the teriyaki sauce because someone (not naming names, but it was me) got distracted by reruns on telly. Still turned out edible. Now it’s a small victory each time I nail it.
Why I Keep Coming Back To This (And Maybe You Will Too)
I make this when I want a meal that tastes like way more effort than it actually took (my family still hasn’t caught on—don’t tell them). My kids go bonkers for it, which is a miracle, because anything wrapped in bread or tortillas is basically kid gold, right? Honestly, I also love that it’s flexible: Half the time I run out of lettuce and just use spinach—or once, iceberg, which was fine, though it did crunch a bit too much (live and learn). If you’ve ever stood by the stove, poking at bland chicken and feeling sad about it, these wraps are a game changer. That perfect sweet-salty sauce, some bright veg, a soft wrap, all just singing together. It’s simple, but dang, there’s magic here.
Ingredients (Plus My Rambling on Substitutions)
- 500g chicken thighs (I sometimes swap in breast if I’m feeling too lazy to trim the thighs—both work.)
- 1/4 cup teriyaki sauce (My gran swore by Kikkoman, but honestly any half-decent one works fine. Or make your own if you’re a legend.)
- 2 tbsp soy sauce
- 1 tbsp honey (maple syrup kinda works in a pinch but it’s not exactly the same)
- 1 tsp grated ginger (sometimes I just wing it with ground ginger, not gonna lie)
- 3 biggish lettuce leaves, shredded (I use romaine, but baby spinach or those pre-mixed greens work, if that’s what’s on hand)
- 1 shredded carrot
- Handful of sliced cucumber
- 1 avocado, sliced (optional, but my sister claims it’s essential)
- 4-5 large flour tortillas (I’ve definitely used pita, or leftover naan, in a pinch)
- Sesame seeds, to serve (if you remember—it’s not the end of the world if you don’t)
How I Usually Make ‘Em (With a Trail of Chaos)
- Get the chicken sorted: Cut up the chicken into bite-size chunks—doesn’t have to be perfect! Toss into a bowl with the teriyaki, soy, honey, and ginger. Stir it up. I like to let this sit for about 10 mins (if you’re in a rush, just get it right into the pan).
- Sizzle time: Heat a pan with a splash of oil over medium heat. Chicken goes in (sauce and all). It might splatter a bit, but that’s half the fun? Cook, stirring now and then, until the chicken is cooked through and the sauce gets glossy—8-10 mins usually does the trick. This is definitely where I sneak a taste and, on second thought, maybe throw in another splash of soy if it needs it.
- Veggie duty: Slice up your carrot, cucumber, lettuce, and whatever else you like. No stress if you can’t be bothered to shred perfectly. I’ve even used those pre-cut bags from the grocery store when feeling lazy.
- Warm your wraps: I just chuck mine straight onto a gas flame for a sec or two (careful, there’s a skill to not setting them alight), or use the microwave if you want it fast and are less adventurous. Both work.
- Build your wraps: Lay a wrap out, pile some chicken down the middle, add veggies, top with avocado (if you can be fussed), and maybe sesame seeds for chef-y vibes. This is where I sometimes get overzealous and try to stuff too much in—makes it tricky to wrap, but I regret nothing.
- Roll ‘em up: Fold sides in, then roll. If some filling falls out, just call it a snack and move on.
A Few Notes (Learned the Hard Way Sometimes)
- Too much sauce = soggy wrap. I learned this after my first attempt turned into more of a teriyaki soup.
- If you have leftover chicken (rare—see this Bon Appétit chicken teriyaki guide if you want to make LOADS), it actually tastes amazing cold the next day in a lunchbox.
- Totally okay to swap in rotisserie chicken if you’re short on time (been there, done that, the world didn’t end).
- If the wraps start tearing—don’t panic. Warm them a bit more next time or just double-wrap. Solved!
Variations I’ve Tried (Some Good, One Bad)
Once, I added pineapple chunks—okay, that was actually pretty great. I also tried using BBQ sauce instead of teriyaki (don’t recommend it; just felt wrong). You can easily throw in bell peppers, shredded cabbage, maybe a drizzle of sriracha if you like a bit of heat. And if you’re gluten-free, you can grab those GF wraps, or just pile it all into a bowl. Talk about a kitchen hack, eh?
What You’ll Need (And Some Improv)
- Decent nonstick pan (though, that old cast iron you “borrowed” from your mom? It’ll work, just hit it with a bit more oil and maybe a prayer)
- Mixing bowl for chicken marinade
- Chopping board and a sharp(ish) knife
- Microwave or stovetop/grill for wraps (if you don’t have either, top tip: wrap them in foil and leave near a hot kettle. Not ideal, but works in a pinch)
Storing (Well, If You Somehow Have Leftovers…)
Honestly, these wraps vanish fast at my house, but on the off chance you do have leftovers, the chicken keeps fine in the fridge for a couple of days (in a container with a tight lid—no one likes chicken that’s gone all weird). Sometimes I think it tastes even better the next day, straight from the fridge. Pro tip: Assemble wraps fresh each time, or else they get that sad, soggy edge nobody enjoys.
How I Like To Serve ‘Em
We do a bit of a DIY wrap bar at home—everyone plonks what they want inside their own. My personal fave is loading up with extra avocado and a squirt of sriracha, but when we have mates over, I put out a bowl of crunchy Asian slaw (try this recipe – seriously good). Sometimes I chuck a handful of chopped nuts on top just for some crunch (blame my dad, who puts nuts on everything, really).
‘Pro’ Tips (Read: Oops, Things I Did Wrong First)
- If you rush the chicken and whack up the heat, you’ll probably burn the sauce before the chicken cooks. (I’ve done this. The smoke alarm let everyone know.)
- Let the chicken rest a couple of minutes before stuffing into wraps or the juices drip out everywhere. I skipped this step once and I’m still apologizing to my kitchen floor.
- If you double the sauce, be ready to double the napkins too—just trust me on this.
FAQ – Real Questions From Friends and Family (Mostly My Sister)
- Can I make these wraps ahead? Actually, I tend to roll ‘em just before eating. If you do make them early, keep the chicken/meat and veg separate—the wraps get droopy otherwise, which is… meh.
- Any way to make ‘em veggie? Heck yes! Swap in tofu or tempeh (press it dry first, trust me). I once used jackfruit—a bit odd, but not bad.
- Do I need fancy teriyaki sauce? Nope. Store brand’s totally fine. Or go wild and make your own, like in this recipe.
- Help, my wraps always split! Warm them up first, or double-layer. If it still happens, just serve as open ‘boats.’
- How spicy can I make it? Go nuts! I keep a bottle of hot sauce around. But don’t force-feed it to spice-averse mates (learned that after a bit of a mishap at my last game night…)
Anyway, if you give these a go, let me know what tweaks you try—I’m all ears (might even shamelessly steal your ideas). Cheers!
Ingredients
- 2 medium boneless skinless chicken breasts
- 1/2 cup teriyaki sauce
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/4 cup thinly sliced red bell pepper
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds (optional)
Instructions
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1Slice the chicken breasts into thin strips.
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2Heat vegetable oil in a large skillet over medium heat. Add the chicken strips and cook for 5-7 minutes, stirring occasionally, until cooked through.
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3Pour the teriyaki sauce over the cooked chicken, stir well to coat, and cook for an additional 2-3 minutes until heated through.
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4Warm the flour tortillas in a microwave or on a skillet for a few seconds.
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5Assemble the wraps by placing lettuce, carrots, cucumber, and red bell pepper on each tortilla. Top with teriyaki chicken and sprinkle with sesame seeds if desired.
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6Wrap up tightly, slice in half, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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