Ingredients
Scale
- Chicken breasts (boneless, skinless) 1 pound
- Teriyaki sauce 1/2 cup
- Soy sauce 1 tablespoon
- Brown sugar 1 tablespoon
- Garlic (minced) 1 clove
- Ginger (grated) 1 teaspoon
- Flour tortillas (large) 4
- Shredded lettuce 2 cups
Instructions
- Step 1: Cut the chicken breasts into bite-sized pieces. In a bowl, combine teriyaki sauce, soy sauce, brown sugar, minced garlic, and grated ginger. Marinate the chicken in this mixture for at least 15 minutes, or up to an hour in the refrigerator.
- Step 2: Heat a skillet or wok over medium-high heat. Add the marinated chicken and cook until it's cooked through and lightly browned, about 6-8 minutes.
- Step 3: Warm the flour tortillas in a dry skillet or microwave, so they are pliable and easier to fold.
- Step 4: Place a generous portion of shredded lettuce in the center of each tortilla.
- Step 5: Top the lettuce with the cooked teriyaki chicken.
- Step 6: Fold in the sides of the tortilla and roll it up tightly to create a wrap. Serve immediately.
Notes
- Store leftover chicken filling separately from the tortillas to prevent soggy wraps.
- For best reheating, warm the chicken filling in a skillet and assemble fresh wraps.
- Serve your teriyaki chicken wraps with a side of sesame-ginger slaw for extra crunch and flavor.
- Don't overcrowd the skillet when cooking the chicken; cook in batches for even browning and better caramelization.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American