Chicken Teriyaki Wrap Recipe

Prep and marinate chicken

Pat the chicken dry and, if thick, butterfly or pound to an even thickness (~1/2 inch). In a bowl combine 3 tbs teriyaki sauce, 1 tbs soy sauce, 1 tsp rice vinegar, grated ginger, minced garlic, 1 tsp oil, 1/2 tsp salt and 1/4 tsp pepper. Add the chicken and coat well. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Cook chicken

Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan. Grill the chicken 4–6 minutes per side (depending on thickness) until cooked through and internal temperature reaches 165°F (74°C), basting once with reserved marinade or additional teriyaki sauce during the last 1–2 minutes. Alternatively, cook in a hot skillet over medium-high heat 5–7 minutes per side. Transfer chicken to a cutting board and let rest 5 minutes, then slice thinly across the grain into strips.

While the chicken marinates/cooks, prepare vegetables: wash and dry lettuce leaves, peel and julienne the carrot, seed and thinly slice the cucumber lengthwise, thinly slice the bell pepper and red onion. Roughly chop or leave cilantro leaves whole. Keep vegetables cold and crisp until assembly.

Warm the tortillas briefly in a dry skillet (20–30 seconds per side) or in the microwave for 15–20 seconds to make them pliable.

Assemble each wrap: lay a warmed tortilla on a flat surface. Place 1/2 cup of lettuce (about 2–3 leaves) in the center, then arrange 2–3 oz sliced teriyaki chicken (about 1/4 of the cooked chicken), 2 tbs julienned carrots, 2 tbs cucumber slices, 2 tbs bell pepper, 1 tbs red onion, and a tablespoon of fresh cilantro. Drizzle about 1/2 tbs (or to taste) extra teriyaki sauce over the fillings and sprinkle a pinch of sesame seeds if using.

Fold and roll: fold the bottom up over the filling, then fold in the sides and roll tightly to enclose. If desired, secure with a toothpick and cut in half on the diagonal. Serve immediately with lime wedges for squeezing and extra teriyaki sauce on the side.

Storage: Refrigerate any leftover chicken in an airtight container for up to 3 days. Keep tortillas and vegetables separate until ready to assemble to preserve texture.