Tender teriyaki chicken, crisp veggies, and soft tortillas combine for a vibrant and satisfying meal option.
# What you'll need:
→ Chicken Marinade
01 - 1 pound boneless, skinless chicken breasts
02 - 1/4 cup teriyaki sauce
03 - 2 tablespoons soy sauce
04 - 1 tablespoon honey
05 - 1 tablespoon sesame oil
→ Wrap Components
06 - 4 large flour tortillas
07 - 1 cup shredded romaine lettuce
08 - 1/2 cup shredded carrots
09 - 1/2 cup sliced bell peppers
10 - 1/4 cup chopped green onions
→ Optional Add-ons
11 - 1 avocado, sliced
12 - 1/4 cup pickled ginger
13 - 1/3 cup shelled edamame
14 - 1 tablespoon sesame seeds
15 - Spicy mayo or sriracha, to taste
# Method:
01 - Combine teriyaki sauce, soy sauce, honey, and sesame oil in a mixing bowl. Add chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours to infuse flavors.
02 - Preheat a skillet over medium-high heat and lightly oil if needed. Remove chicken from marinade, allowing excess to drip off. Cook chicken 6 to 7 minutes per side until golden brown and internal temperature reaches 165°F (75°C).
03 - Transfer cooked chicken to a cutting board and let rest for 5 minutes to retain juices. Slice into thin strips.
04 - Wash and shred lettuce and carrots. Slice bell peppers and chop green onions. Prepare avocado, pickled ginger, edamame, sesame seeds, and spicy mayo if using.
05 - Heat tortillas in a dry skillet or microwave for 10 to 20 seconds until pliable for easy rolling.
06 - Lay a tortilla flat and layer with lettuce, carrots, bell peppers, green onions, and sliced chicken. Add optional ingredients as desired. Fold sides inward and roll tightly from the bottom.
07 - Slice wraps in half if preferred and serve immediately for optimal texture and flavor.
