Teriyaki Chicken Wraps Recipe

Chicken breast: Cut into strips, this lean protein is the main component of the wraps.

Tortillas: Soft flatbreads that serve as the wrap for the ingredients.

Teriyaki sauce: A sweet and savory sauce that coats the chicken, providing a rich flavor.

Lettuce: Shredded for a fresh, crunchy texture.

Carrot: Julienned to add a slight sweetness and crunch.

Cucumber: Sliced for a refreshing, crisp element.

When cooking the chicken strips, make sure to cut them into uniform sizes to ensure even cooking. This will help the chicken cook more consistently and absorb the teriyaki sauce more effectively. Additionally, when warming the tortillas, use a slightly damp paper towel in the microwave to keep them from drying out, ensuring they remain pliable for easy wrapping.

• chicken breast - Substitute with turkey breast: Turkey breast is lean and has a similar texture and flavor profile to chicken breast.

• chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well, making it a good substitute in a teriyaki dish.

• tortillas - Substitute with lettuce wraps: Lettuce wraps provide a low-carb option and add a fresh, crisp texture to the wrap.

• tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer a healthier alternative with more fiber and nutrients.

• teriyaki sauce - Substitute with soy sauce and honey mixture: A mix of soy sauce and honey can mimic the sweet and savory flavor of teriyaki sauce.

• teriyaki sauce - Substitute with hoisin sauce: Hoisin sauce has a similar sweet and savory profile, making it a good alternative.

• shredded lettuce - Substitute with spinach: Spinach provides more nutrients and a slightly different texture while still adding a fresh element.

• shredded lettuce - Substitute with kale: Kale is a nutrient-dense leafy green that adds a bit more texture and a different flavor profile.

• julienned carrot - Substitute with bell pepper strips: Bell peppers add a sweet crunch and vibrant color to the wrap.

• julienned carrot - Substitute with zucchini strips: Zucchini offers a mild flavor and similar texture, making it a good alternative.

• sliced cucumber - Substitute with sliced radishes: Radishes provide a peppery crunch that complements the other ingredients well.

• sliced cucumber - Substitute with sliced celery: Celery adds a refreshing crunch and a slightly different flavor profile.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.
• Store the teriyaki chicken and vegetables separately from the tortillas. This keeps the wraps fresh and prevents the lettuce, carrot, and cucumber from becoming limp.
• Place the cooled chicken in an airtight container. You can also use a resealable plastic bag, ensuring you squeeze out as much air as possible.
• Store the vegetables in a separate airtight container or resealable plastic bag. Keep them in the refrigerator to maintain their crispness.
• Wrap the tortillas in aluminum foil or place them in a resealable plastic bag. Store them at room temperature if you plan to use them within a day or two, or refrigerate for longer storage.
• For freezing, place the cooled chicken in a freezer-safe container or resealable freezer bag. Label with the date and freeze for up to 3 months.
• To freeze the tortillas, stack them with a piece of parchment paper between each one to prevent sticking. Wrap the stack in aluminum foil or place in a freezer-safe bag. Label with the date and freeze for up to 3 months.
• When ready to use, thaw the chicken and tortillas in the refrigerator overnight. Reheat the chicken in a skillet over medium heat until warmed through.
• Assemble the wraps with the thawed and reheated chicken, fresh vegetables, and warmed tortillas. Enjoy your teriyaki chicken wraps as if they were freshly made!

• Preheat your oven to 350°F (175°C). Wrap each teriyaki chicken wrap in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 15-20 minutes, or until warmed through.

• Use a microwave for a quick reheat. Place the wraps on a microwave-safe plate and cover them with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• For a crispy texture, reheat the wraps in a skillet. Heat a non-stick skillet over medium heat and place the wraps in the skillet. Cover with a lid and heat for 3-4 minutes on each side, or until the chicken is hot and the tortilla is slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the wraps in the air fryer basket and heat for 5-7 minutes, or until thoroughly warmed and slightly crispy.

• For a steamy reheat, use a steamer basket. Place the wraps in the steamer basket over boiling water, cover, and steam for about 5-7 minutes. This method keeps the tortilla soft and the chicken juicy.

• Skillet: A large, flat-bottomed pan used for cooking the chicken strips over medium heat.

• Spatula: A tool used to flip and stir the chicken strips in the skillet to ensure even cooking.

• Measuring cup: Used to measure the teriyaki sauce accurately.

• Knife: Essential for cutting the chicken breast into strips and julienning the carrot.

• Cutting board: A surface to safely cut the chicken, carrot, and cucumber.

• Microwave: An appliance to warm the tortillas quickly.

• Pan: An alternative to the microwave for warming the tortillas.

• Tongs: Useful for handling the chicken strips and assembling the wraps.

• Mixing bowl: Optional, for mixing the chicken with the teriyaki sauce before adding it to the skillet.

• Serving plate: To place the assembled wraps before serving.

Pre-cook the chicken: Cook the chicken strips in advance and store them in the fridge. This way, you only need to reheat and add teriyaki sauce when ready to assemble.

Use pre-shredded vegetables: Buy shredded lettuce and pre-cut carrot and cucumber from the store to save chopping time.

Warm tortillas together: Stack and wrap the tortillas in foil, then warm them all at once in the oven or microwave.

Batch cook: Make extra teriyaki chicken and store it for future meals, cutting down on prep time for the next wrap.