This is my go-to teriyaki chicken wrap recipe, and it never lets me down.

Teriyaki chicken has that rare quality of appealing to basically everyone at the table, sweet, savory, a little sticky, and turning it into a wrap makes it even easier to love. This is the sandwich equivalent of a greatest-hits playlist: juicy glazed chicken, crunchy fresh vegetables, all rolled up in a soft tortilla you can eat with one hand.

It’s become a regular request in my house, mostly because it’s just as good for a quick lunch as it is packed into a lunchbox the next morning, and it’s flexible enough that everyone can build their wrap exactly how they like it.

Why You’ll Love This

It strikes a genuine balance between healthy and hearty — juicy chicken, crunchy vegetables, and that satisfying wrap-around bite. It comes together in about thirty minutes, and it’s easy to prep the chicken ahead of time so assembly on a busy day takes just a couple of minutes.

Why This Works

Letting the chicken rest for five minutes after cooking, before slicing and tossing it in the teriyaki sauce, is what keeps the juices from running out onto the cutting board — cut into chicken too soon and you lose a lot of that moisture. And warming the tortillas slightly before assembling makes them noticeably more pliable, which means you can roll the wrap tightly without tearing or cracking the tortilla.

How to Make Teriyaki Chicken Wraps

Step 1: Cook the Chicken

Heat olive oil in a nonstick skillet over medium heat. Season the chicken breasts lightly with salt and pepper, then cook for 5 to 7 minutes per side, until fully cooked through. Remove and let rest for 5 minutes.

Step 2: Slice and Toss with Sauce

Thinly slice the cooked chicken and place it in a bowl. Pour the teriyaki sauce over the top and toss until evenly coated.

Sliced chicken tossed in teriyaki sauce — Toss the sliced chicken in teriyaki sauce until evenly coated.

Step 3: Prep the Wrap Ingredients

While the chicken rests, shred the carrots and cabbage, chop the romaine, and warm the tortillas slightly to make them easier to fold.

Step 4: Assemble the Wraps

Lay a tortilla flat and spread a little mayonnaise, if using. Add a portion of teriyaki chicken, carrots, cabbage, and lettuce. Fold in the sides and roll tightly.

Step 5: Serve

Slice each wrap in half for easier serving and enjoy immediately.

Teriyaki chicken wraps sliced in half — Slice in half and serve immediately.

Tips for the Best Results

Cook and slice the chicken up to 3 days in advance, tossing it with teriyaki sauce right before assembling.
Leftover grilled or rotisserie chicken works great here and cuts down prep time significantly.
Warm the tortillas before assembling to make rolling easier and prevent tearing.
Set up a wrap bar so everyone can add their own favorite fillings.
Double the batch — these wraps hold up great for packed lunches the next day.

Variations to Try

Add sriracha or spicy mayo for some heat. A bagged coleslaw mix can stand in for the individually shredded carrots and cabbage to speed up prep. Add cooked rice for a heartier version, or skip the tortilla entirely and wrap everything in a large romaine leaf for a lower-carb option. Swap in tofu or tempeh with a vegan teriyaki sauce for a plant-based version.

What to Serve With It

Sweet potato fries, edamame with sea salt, or fresh fruit skewers all make great sides. A cucumber salad or a bowl of miso soup rounds this out nicely for a cozier dinner.

Storage and Reheating

Store assembled wraps in an airtight container for up to 2 days, uncut for the best texture. To reheat, warm the chicken separately and reassemble, or simply enjoy the wrap cold for a fresh, quick lunch.

FAQ

Can I make the chicken ahead of time?

Yes, cook and slice it up to 3 days in advance, then toss with teriyaki sauce right before assembling the wraps.

Can I use rotisserie chicken instead?

Yes, leftover grilled or rotisserie chicken works great and saves a good bit of prep time.

How do I keep the tortilla from tearing?

Warm the tortillas slightly before assembling — this makes them more pliable and easier to roll tightly.

Can I make this a low-carb meal?

Yes, skip the tortilla and wrap the filling in a large romaine leaf instead.

Are these good for meal prep?

Yes, they hold up well for packed lunches — just keep them uncut and store in an airtight container for up to 2 days.