Description
Quick Teriyaki Chicken Wrap Recipe – a family favorite for busy nights. Sweet, savory chicken, crisp veggies, and a tangy sauce in minutes!
Ingredients
Scale
- Main Wrap Components:
- 1.5 lbs boneless, skinless chicken thighs, sliced into thin strips
- 8–12 large butter lettuce leaves
- 1 cup cooked rice (optional, for extra heartiness)
- Teriyaki Sauce Essentials:
- 1/2 cup low sodium soy sauce
- 1/4 cup honey (or brown sugar)
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon neutral oil (like avocado or canola)
- Fresh Veggie Fillings:
- 1 cup shredded carrots
- 1/2 English cucumber, thinly sliced
- Finishing Touches:
- 2 green onions, sliced
- 1 tablespoon sesame seeds
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!