Ingredients

• Chicken Thighs (boneless, skinless): I always go for boneless, skinless thighs here, they stay so much juicier than breasts, even if I accidentally overcook them a tiny bit (oops!). They really hold onto that teriyaki flavor.
• Large Butter Lettuce Leaves: These are my absolute favorite for Teriyaki Chicken Wraps. They’re soft, pliable, and have that subtle buttery flavor that just feels right. Don’t use anything too crisp, or you’ll have a lettuce explosion!

• Cooked Rice (optional): Sometimes I add a spoonful of leftover jasmine rice for extra heartiness. It’s great if you need to stretch the meal a bit, or just love that rice-y goodness.

• Low Sodium Soy Sauce: This is the backbone of our teriyaki. I prefer low sodium because I can control the saltiness myself. I tried regular once, and wow, it was a salt bomb!

• Honey (or brown sugar): For that essential sweetness that balances the savory. Honestly, honey adds a lovely depth, but brown sugar works beautifully too if that’s what you have.

• Rice Vinegar: A little tang is key! It brightens everything up and cuts through the richness. Don’t skip this, it makes a huge difference.

• Fresh Ginger, grated: Oh, the smell of fresh ginger! It brings so much warmth and zing to the sauce. I swear by fresh, dried just doesn’t hit the same.

• Garlic, minced: Because, well, garlic. You can never have too much in my book. It adds that essential aromatic foundation.

• Shredded Carrots: A little crunch and a pop of color. I buy them pre-shredded sometimes, no shame in that game!

• Cucumber, thinly sliced: For a cool, refreshing bite against the warm chicken. It’s a must for me!

• Green Onions, sliced: Adds a mild oniony bite and a beautiful green garnish. I always add extra!

• Sesame Seeds: Toasted sesame seeds add a lovely nutty crunch and make the wraps look so pretty.

Instructions

Prep Your Chicken:

First things first, let’s get that chicken ready for our Teriyaki Chicken Wrap Recipe! I like to pat my chicken thighs really dry this helps them get a nice sear later. Then, I slice them into thin strips, about half an inch thick. I used to chop them into cubes, but the strips cook more evenly and are easier to eat in a wrap, honestly. This is where you can already smell that fresh chicken, ready to soak up all those flavors.

Whisk Up the Teriyaki Sauce:

Time for the star of the show! In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Give it a good whisk until everything is combined and the honey is dissolved. I once forgot the honey and the sauce was, well, very savory. You want that perfect balance, so taste it! It should smell tangy and sweet, just like a good teriyaki should.

Sauté the Chicken:

Heat a large skillet over medium-high heat with a little oil. Once it’s shimmering, add your chicken strips in a single layer. Don’t crowd the pan, or they’ll steam instead of sear I’ve made that mistake too many times! Let them cook for about 3-4 minutes per side, until they’re nicely browned and cooked through. You’ll hear that satisfying sizzle and the kitchen will start smelling amazing.

Introduce the Teriyaki Sauce:

Once the chicken is cooked, pour your whisked teriyaki sauce right into the skillet with the chicken. Turn the heat down to medium-low. Let it simmer gently, stirring occasionally, for about 5-7 minutes. The sauce will thicken and beautifully coat every piece of chicken. This is where the magic happens, the chicken gets so glossy and fragrant. The aroma is just incredible!

Prep Your Wraps:

While the chicken is simmering, get your lettuce leaves ready. Gently separate them and give them a quick rinse. Lay them out on a platter. This is also a good time to get your shredded carrots, cucumber slices, and green onions organized. I find having everything prepped makes assembly so much smoother no frantic chopping while the chicken is cooling!

Assemble Your Teriyaki Chicken Wraps:

Now for the fun part: assembly! Spoon a generous amount of that saucy teriyaki chicken into the center of each lettuce leaf. Then, pile on the shredded carrots and cucumber. Finish with a sprinkle of sliced green onions and sesame seeds. Fold ’em up however you like, or eat them open-faced. Honestly, they look so vibrant and smell so fresh. Enjoy your Quick Teriyaki Chicken Wrap Recipe!

Teriyaki Chicken Wrap Storage Tips

Okay, so for storage, these Teriyaki Chicken Wraps are a bit of a mixed bag, honestly. The chicken and veggies hold up beautifully in separate airtight containers in the fridge for up to 3 days. I’ve definitely prepped the chicken and sliced all the veggies on a Sunday, then just assembled throughout the week for quick lunches. What doesn’t hold up so great? Assembled wraps. The lettuce gets a bit wilty and sad, and the sauce can make it soggy. I microwaved a fully assembled one once, and the lettuce turned into a weird, warm mush so don’t do that lol. Keep them separate for maximum freshness!

Teriyaki Chicken Wrap Ingredient Substitutions

I’ve played around with so many ingredient swaps for this Teriyaki Chicken Wrap Recipe. If you don’t have chicken thighs, chicken breast works fine, just be careful not to overcook it it dries out faster, I’ve found. For the honey, brown sugar is a perfect 1:1 swap. No rice vinegar? Apple cider vinegar could work in a pinch, but it has a stronger flavor, so use a little less. I once tried adding bell peppers instead of cucumber, it worked, kinda, but I really missed that cool crunch. You could also use shredded cabbage for extra crunch if you’re out of lettuce, or even throw in some edamame for more protein!

Serving Your Teriyaki Chicken Wraps

These Teriyaki Chicken Wraps are fantastic on their own, but sometimes I like to make a whole vibe out of it. For a light dinner, pair them with a simple side of steamed edamame or a crisp green salad with a ginger-sesame dressing. If I’m feeling extra, a small bowl of miso soup really rounds out the meal. Drink-wise, a chilled sparkling water with a squeeze of lime is perfect, or honestly, a crisp white wine if it’s a ‘treat yourself’ kind of night. This dish and a good podcast? Yes please! It’s just that kind of easy-going, satisfying meal.

The Story Behind This Teriyaki Chicken Wrap Recipe

The Teriyaki Chicken Wrap Recipe, at its heart, draws inspiration from Japanese teriyaki, a cooking method where food is broiled or grilled with a glaze of soy sauce, mirin, and sugar. This wrap version is definitely a modern, fusion take, a delicious blend of those classic Japanese flavors adapted for a quick, fresh meal. I first encountered a version of this at a little hole-in-the-wall spot that did incredible Asian-inspired street food, and I was hooked. It felt so fresh and vibrant, a far cry from the heavy teriyaki dishes I knew. It quickly became my personal go-to for a flavor adventure right in my kitchen.

Frequently Asked Questions About Teriyaki Chicken Wraps

→ Can I use a different type of lettuce for these Teriyaki Chicken Wraps?

You totally can! I love butter lettuce for its softness, but romaine or even iceberg can work for a crunchier wrap. Just know that crispier lettuces might be a bit harder to fold without breaking. I’ve used large kale leaves once, and it was… robust. Stick to softer leaves if you want easy wrapping!

→ What if I don’t have fresh ginger or garlic for the teriyaki sauce?

No worries! You can absolutely use ground ginger and garlic powder. For fresh ginger, use about 1/2 teaspoon of ground ginger. For fresh garlic, about 1/4 teaspoon of garlic powder per clove. The flavor won’t be quite as vibrant, but it’ll still be delicious, I promise! I’ve done it when I’m out of fresh.

→ My teriyaki sauce isn’t thickening. What did I do wrong?

Oh, I’ve been there! Usually, it means the heat isn’t quite high enough, or it hasn’t simmered long enough. Try increasing the heat slightly and let it bubble gently for a few more minutes, stirring. If it’s still too thin, a tiny bit of cornstarch slurry (1 tsp cornstarch + water) can help it thicken right up. Works like a charm!

→ How do I make these Teriyaki Chicken Wraps spicier?

If you love a little kick, I totally get it! I often add a pinch of red pepper flakes to the teriyaki sauce while it’s simmering. You could also drizzle a bit of sriracha over the chicken when you’re assembling the wraps. Or, for a fresh heat, add some thinly sliced jalapeños to your veggie fillings. Play around with it!

→ Can I make this a vegetarian Teriyaki Chicken Wrap Recipe?

Absolutely! This Teriyaki Chicken Wrap Recipe is super adaptable. Instead of chicken, you could use firm tofu, tempeh, or even mushrooms. Just press the tofu to remove excess water, then cut and cook it the same way you would the chicken, coating it in the teriyaki sauce. It’s a delicious swap that I’ve enjoyed many times!