Best 5 Teriyaki Chicken Wraps Recipes

Teriyaki chicken is a popular dish that is made with chicken marinated in teriyaki sauce and then grilled or pan-fried. The resulting chicken is juicy, flavorful, and slightly caramelized. When wrapped in a tortilla, it makes a delicious and healthy meal that can be enjoyed by people of all ages. Whether you are looking for a quick and easy weeknight dinner or a fun and festive party appetizer, teriyaki chicken wraps are a great option. With so many variations to choose from, you are sure to find a recipe that suits your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER TERIYAKI-SESAME-CHICKEN WRAPS

Slow-Cooker Teriyaki-Sesame-Chicken Wraps image

Wrap up dinner preparation in the morning, then enjoy a satisfying sandwich filling at the end of the day.

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h45m

Yield 12

Number Of Ingredients 12

Ingredients

3 lb boneless skinless chicken thighs
1/2 cup teriyaki sauce
1 tablespoon finely chopped gingerroot
4 cloves garlic, finely chopped
1 tablespoon sesame seed
1 teaspoon toasted sesame oil
1/2 cup hoisin sauce
12 flour tortillas (10 inch)
3/4 cup shredded carrots
1 medium bell pepper, cut into bite-size strips
1/2 cup sliced green onions (8 medium)
3/4 cup chow mein noodles

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. In small bowl, mix teriyaki sauce, gingerroot and garlic; pour over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Stir chicken mixture to break apart large pieces of chicken. Stir in sesame seed and sesame oil. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
Spread 2 teaspoons hoisin sauce on each tortilla. Using slotted spoon, spread about 1/3 cup chicken mixture down center of each tortilla. Top chicken mixture with 1 tablespoon shredded carrot, a few bell pepper strips, 2 teaspoons green onions and 1 tablespoon noodles. Roll up tortilla; cut diagonally in half.

Nutrition Facts : Calories 480, Carbohydrate 47 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Wrap, Sodium 1170 mg, Sugar 4 g, TransFat 1 g

TERIYAKI CHICKEN LETTUCE WRAPS RECIPE BY TASTY

Teriyaki Chicken Lettuce Wraps Recipe by Tasty image

Here's what you need: shredded chicken, teriyaki sauce, romaine lettuce, scallion

Provided by Alix Traeger

Categories Lunch

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 cup shredded chicken, leftover
½ cup teriyaki sauce
romaine lettuce
scallion, to serve

Steps:

In a bow,l mix the chicken and teriyaki sauce.
Place the mixture over the romaine leaves.
Top with scallions.
Enjoy!

Nutrition Facts : Calories 204 calories, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 25 grams, Sugar 8 grams

TERIYAKI CHICKEN WRAPS

Teriyaki Chicken Wraps image

Fast and yummy Chicken Wraps using Teriyaki Sauté Express ® Sauté Starter.

Provided by Anonymous

Categories Trusted Brands: Recipes and Tips Land O'Lakes, Inc.

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup shredded purple cabbage*
½ cup shredded carrots*
2 squares Land O'Lakes® Teriyaki Saute Express®
1 pound boneless, skinless chicken breasts, cut into strips
½ cup cashews
3 green onions, diagonally cut into 1-inch pieces
4 (8 inch) flour tortillas, warmed

Steps:

Combine cabbage and carrots in bowl; set aside.
Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Add chicken. Cook, stirring occasionally, 5 to 7 minutes or until chicken is no longer pink in center. Add cashews and green onions; stir. Continue cooking 1 to 2 minutes or until heated through.
Place 1/4 chicken mixture onto each tortilla; top with 1/4 cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 40.7 g, Cholesterol 84.3 mg, Fat 22.2 g, Fiber 3.2 g, Protein 32.9 g, SaturatedFat 7.5 g, Sodium 774.2 mg, Sugar 2.4 g

TERIYAKI CHICKEN AND PEANUT LETTUCE WRAPS

Teriyaki Chicken and Peanut Lettuce Wraps image

A delightfully easy recipe for refreshing Korean-influenced chicken lettuce wraps. Can be cooked in a wok or in a frying pan.

Provided by maddragoon

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon dried minced onion
1 teaspoon ground allspice
1 teaspoon chili powder
1 teaspoon ground black pepper
½ teaspoon salt
3 (5 ounce) skinless, boneless chicken breast halves
1 cup roasted peanuts
2 cups sugar snap peas
1 large red bell pepper, julienned
1 large carrot, julienned
2 tablespoons vegetable oil, divided
⅔ cup teriyaki sauce, or to taste
1 head iceberg lettuce, leaves separated

Steps:

Combine minced onion, allspice, chili powder, pepper, and salt in a small bowl. Clean chicken breasts and trim and discard any fat. Cut chicken into strips, then dice into small pieces. Sprinkle with spice mixture and set aside.
Place roasted peanuts between 2 paper towels and crush with a hammer until finely chopped; you are looking for a crumb topping consistency.
Combine snap peas, bell pepper, and carrot in a bowl.
Set a burner on your stove to high heat. Add 1 tablespoon oil to your wok and place over the hot burner. When oil is heated, add vegetable mixture. Cook and stir until carrots are tender but snap peas are still crisp, about 3 minutes. Transfer vegetables back to the bowl.
Add remaining oil to the wok and allow to reheat. Add spiced chicken; stir-fry until no longer pink, 5 to 8 minutes. Drain chicken and return to the stovetop.
Add crushed peanuts and teriyaki sauce. Cook and stir until peanuts and sauce have formed a thick paste on the chicken, about 3 minutes. Pour the vegetables back into the wok and toss until well coated. Remove from the heat.
Transfer stir-fry mixture into a bowl. Serve immediately with lettuce leaves for wrapping.

Nutrition Facts : Calories 349.1 calories, Carbohydrate 21.9 g, Cholesterol 40.2 mg, Fat 18.7 g, Fiber 5.7 g, Protein 25.1 g, SaturatedFat 2.9 g, Sodium 1480.2 mg, Sugar 9.1 g

TERIYAKI CHICKEN WRAPS

Teriyaki Chicken Wraps image

Make and share this Teriyaki Chicken Wraps recipe from Food.com.

Provided by V.A.718

Categories Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 chicken strips
1/2 cup teriyaki sauce
1 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon vegetable oil
4 tortillas
1/4 cup Catalina dressing
1/2 cucumber (julienne)
1 carrot (julienne)
2 green onions (chopped)
2 cups lettuce (Chopped)

Steps:

Marinade chicken in teriyaki sauce, sugar, cornstarch, water, and vegetable oil for 30 minutes.
Cook chicken in a skillet over medium high heat until done.
Chop lettuce, carrot, cucumber, and scallions. Toss with enough catalina dressing to lightly coat vegetables.
Warm tortillas in the microwave.
Roll chicken and vegetables in tortillas, and serve.

Nutrition Facts : Calories 373.7, Fat 15.9, SaturatedFat 2.7, Sodium 1973.3, Carbohydrate 49.7, Fiber 3.3, Sugar 11.2, Protein 8.8

Tips:

To save time, use pre-cooked chicken or leftover chicken from a previous meal.
If you don't have teriyaki sauce, you can make your own by combining soy sauce, brown sugar, ginger, garlic, and sesame oil.
Feel free to add other vegetables to the wraps, such as shredded carrots, bell peppers, or cucumber.
For a vegetarian version of the wraps, use tofu or tempeh instead of chicken.
Serve the wraps with your favorite dipping sauce, such as sweet and sour sauce, soy sauce, or hoisin sauce.

Conclusion:

Teriyaki chicken wraps are a quick, easy, and delicious meal that can be enjoyed for lunch or dinner. They're also a great way to use up leftover chicken. With a few simple ingredients, you can create a flavorful and satisfying wrap that's perfect for a busy weeknight meal. So next time you're looking for a quick and easy meal, give teriyaki chicken wraps a try. You won't be disappointed!