Island Chicken Wrap Recipe

Make the teriyaki marinade

In a medium bowl combine soy sauce, brown sugar, rice vinegar, grated ginger and minced garlic. Stir until sugar mostly dissolves.

Reserve 2 tablespoons of the marinade in a small bowl. Combine the cornstarch with 2 tablespoons of water to make a slurry and set aside (this will thicken the sauce).

Slice the chicken into 1/2-inch strips (or bite-sized pieces). Season lightly with 1/4 tsp salt and 1/8 tsp black pepper, then place chicken in the marinade and toss to coat. Let sit 10–15 minutes at room temperature (or up to 1 hour refrigerated).

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add marinated chicken pieces (reserve excess marinade). Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes depending on thickness.

Pour the reserved marinade into the skillet and bring to a simmer. Stir the cornstarch slurry once more and add to the skillet, stirring until sauce thickens and coats the chicken, 1–2 minutes. Taste and adjust seasoning with remaining salt and pepper if needed. Remove from heat.

Warm the tortillas for easier rolling: heat each tortilla in a dry skillet over medium heat for about 20–30 seconds per side, or cover and microwave 20 seconds for 4 tortillas wrapped in a damp paper towel.

Spread about 1 tablespoon mayonnaise or Greek yogurt over the center of each warm tortilla (optional).

Divide the shredded lettuce evenly among the tortillas, placing it in a line down the center of each tortilla (about 1/2 cup per tortilla).

Top the lettuce with the teriyaki chicken, dividing the chicken evenly (about 4 oz cooked chicken per wrap). Spoon a few pieces of pineapple onto each wrap (about 1/4 cup each).

Add tomato slices or diced tomato evenly, then sprinkle about 1/4 cup shredded cheese on each wrap and scatter sliced green onions if using. Squeeze a little lime juice over fillings if desired.

Fold the sides of each tortilla inward slightly, then tightly roll from the bottom up to enclose the filling. If needed, secure with a toothpick. Slice each wrap in half on the diagonal.

Serve immediately while the chicken is warm, or wrap in foil for portability. Optional: serve with extra teriyaki sauce or a side of sweet chili for dipping.