Best 11 Teriyaki Steak Wraps Recipes

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If you're in search of a delectable and flavorful meal that's sure to tantalize your taste buds, look no further than teriyaki steak wraps. This culinary delight combines the savory flavors of marinated steak, tender vegetables, and a sweet and tangy teriyaki sauce, all wrapped in a soft and pliable tortilla. Whether you're hosting a casual get-together or simply looking for a satisfying weeknight dinner, these teriyaki steak wraps are guaranteed to be a hit with everyone.

Let's cook with our recipes!

TERIYAKI STEAK ROLL-UPS RECIPE BY TASTY



Teriyaki Steak Roll-ups Recipe by Tasty image

Here's what you need: flank steak, soy sauce, garlic, ginger, honey, lime, sriracha sauce, bell pepper, carrot, zucchini, asparagus, red onion, sesame seed, toothpick

Provided by Vaughn Vreeland

Categories     Dinner

Yield 8 roll-ups

Number Of Ingredients 14

1 lb flank steak, or skirt steak
½ cup soy sauce
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons honey
1 lime, juiced
1 teaspoon sriracha sauce, optional
1 bell pepper, cut into matchsticks
1 carrot, cut into matchsticks
½ zucchini, cut into matchsticks
16 stalks asparagus, halved
1 red onion, sliced
sesame seed, for serving, to taste
toothpick, to skewer

Steps:

  • In a baking dish with the steak, mix the soy sauce, garlic, ginger, honey, lime juice, and Sriracha sauce (optional).
  • Lightly massage the marinade into the steak and cover. Refrigerate 1-4 hours.
  • Place toothpicks in a bowl and pour water over toothpicks until completely submerged. Water will prevent toothpicks from burning.
  • Once marinated, cut the steak into 8 equal rectangles. You may need to pound the steak thinner if using a thicker cut.
  • Place a few slices of each of the vegetables on a slice of steak, making sure they are all about the same length.
  • Roll the steak up over the vegetables and secure it with a toothpick.
  • In a small saucepan over medium heat, pour in the leftover marinade and bring to a boil.
  • Boil for about one minute, take off the heat, and set aside to use as a glaze.
  • In a grill pan or on the grill over medium high heat, place your steak roll-ups and cook for 2-3 minutes.
  • Flip the roll over and use a heat-safe brush to brush the glaze on each roll.
  • Cook for about one minute longer and remove from heat. Top with sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 166 calories, Carbohydrate 13 grams, Fat 4 grams, Fiber 1 gram, Protein 18 grams, Sugar 8 grams

TERIYAKI STEAK WRAPS



Teriyaki Steak Wraps image

Teriyaki marinade adds great flavor to this hearty steak wrap.

Provided by Land O'Lakes

Categories     Lunch     Wrap     Steak     Teriyaki     Beef     Meat, poultry, and seafood     Sandwich and Wrap     Main Course

Yield 4 servings

Number Of Ingredients 5

1 tablespoon Land O Lakes® Butter
1 pound beef sirloin steak, cut into thin (1/8-inch) strips
1/4 cup teriyaki marinade or glaze (not sauce)
4 (8-inch) flour tortillas, warmed
1 cup coleslaw mix *

Steps:

  • Melt butter in 10-inch skillet over high heat until sizzling. Add beef strips. Cook, stirring constantly, 2-3 minutes or until meat is browned. Remove from heat; drain. Stir in teriyaki marinade.
  • Place 1/4 meat mixture into each warmed tortilla. Top with about 1/4 cup coleslaw mix.
  • Fold 2 opposite sides of tortilla over filling. Starting at 1 open end, roll up tightly to enclose filling. Cut in half to serve.

Nutrition Facts : Calories 460 calories, Fat 24 grams, SaturatedFat grams, Transfat grams, Cholesterol 115 milligrams, Sodium 870 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Sugar grams, Protein 34 grams

TERIYAKI STEAK



Teriyaki Steak image

Skirt steak comes from the short plate. It comes in a long, thin strip or 'skirt'. Sometimes it's hard to find, so if you don't see it out with the other meats, ask your butcher.

Provided by Boysmom

Categories     Meat and Poultry Recipes     Beef     Steaks     Skirt Steak Recipes

Time 8h30m

Yield 4

Number Of Ingredients 3

2 pounds beef skirt steak
4 cloves garlic, minced
2 cups teriyaki sauce

Steps:

  • Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
  • Preheat oven to broil OR preheat a barbecue grill.
  • When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 23.4 g, Cholesterol 54.6 mg, Fat 8.3 g, Fiber 0.2 g, Protein 36.3 g, SaturatedFat 3.4 g, Sodium 5575.6 mg, Sugar 20.3 g

TERIYAKI VEGGIE WRAPS



Teriyaki Veggie Wraps image

Asian flavors and Mexican cheese come together for a delicious mix of ethnic tastes in these saucy wraps. They'd be perfect as a snack or a light meal for two. -Joan Mazzeo, Pittsfield, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1 medium green pepper, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, minced
1 teaspoon olive oil
1 cup sliced fresh mushrooms
3 tablespoons reduced-sodium teriyaki sauce
2 flour tortillas (8 inches), warmed
1/4 cup shredded reduced-fat Mexican cheese blend

Steps:

  • In a small nonstick skillet coated with cooking spray, saute the green pepper, onion and garlic in oil for 2 minutes. Add mushrooms; cook 3 minutes longer. Stir in teriyaki sauce; cook and stir for 1-2 minutes or until vegetables are tender., Spoon vegetable mixture down the center of each tortilla. Sprinkle with cheese; roll up tightly.

Nutrition Facts : Calories 271 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 833mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

TERIYAKI BEEF AND PINEAPPLE LETTUCE WRAPS



Teriyaki Beef and Pineapple Lettuce Wraps image

Achieve restaurant-quality results in 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 5

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (8 oz) pineapple tidbits in juice, drained, reserving liquid
1/4 cup teriyaki baste and glaze sauce
1 tablespoon cornstarch
2 green onions, sliced (2 tablespoons)
1/4 cup diced red bell pepper, if desired
5 large Bibb lettuce leaves

Steps:

  • In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salt and pepper.
  • In small bowl, mix reserved pineapple liquid, baste and glaze sauce and cornstarch. Stir mixture into ground beef. Cook and stir until thick and bubbly, stirring frequently. Stir in pineapple, green onions and bell pepper. Cook 1 to 2 minutes, stirring occasionally, until thoroughly heated. Spoon about 1/2 cup mixture into each lettuce leaf; roll up to serve.

Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 55 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Wrap, Sodium 490 mg, Sugar 10 g, TransFat 1/2 g

TERIYAKI STEAK



Teriyaki Steak image

My brother-in-law, Stanley, gave me this recipe more than 30 years ago. He was an officer in the Army, and his fellow officers considered this flavorful steak a high-demand dish. -Dan Mayer, Olney, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 beef flank steak (1-1/2 to 2 pounds)
1/2 cup plus 1/3 cup reduced-sodium soy sauce, divided
1/4 cup balsamic vinegar
1/4 cup honey
1 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons butter, divided
3 large eggs, beaten
2 cups cold cooked rice
1 package (9 ounces) frozen peas and pearl onions

Steps:

  • Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.

Nutrition Facts : Calories 408 calories, Fat 15g fat (7g saturated fat), Cholesterol 170mg cholesterol, Sodium 1572mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.

TERIYAKI STEAK WRAPS



Teriyaki Steak Wraps image

Tender, juicy marinated steak and crisp-tender grilled veggies make these spicy Asian-style sandwich a spicy new family favorite.

Provided by My Food and Family

Categories     Home

Time 1h2m

Yield Makes 8 servings.

Number Of Ingredients 8

1/2 cup A.1. STEAKHOUSE Marinade Teriyaki
1/2 cup finely chopped red onion
2 cloves garlic, minced
1 tsp. hot pepper sauce
1 boneless beef top round steak (1-1/2 lb.), 3/4 inch thick
1 large red onion, halved
5 medium green and red peppers, quartered
8 flour tortillas (6 inch)

Steps:

  • Combine marinade, chopped onion, garlic and hot pepper sauce. Reserve 1/2 cup of the marinade mixture; pour remaining marinade mixture over steak in resealable bag. Seal bag; turn bag over to evenly coat steak. Refrigerate 30 minutes to marinate.
  • Meanwhile, preheat grill to medium heat. Remove steak from bag; discard marinade. Grill steak 7 minutes; turn over. Add vegetables to grill. Cook 7 to 10 minutes or until steak is cooked through and vegetables are crisp-tender, turning vegetables occasionally. Remove steak and vegetables from grill; cut into thin strips.
  • Mix steak and vegetables with the 1/2 cup reserved marinade mixture. Spoon steak mixture evenly onto tortillas, using about 1/2 cup of the steak mixture for each tortilla; roll up.

Nutrition Facts : Calories 240, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g

TERIYAKI BEEF WRAPS



Teriyaki Beef Wraps image

These are wonderful! The asian flavors of sesame oil, rice vinegar, ginger and teriyaki all rolled up together are just heaven!

Provided by Wildflour

Categories     Lunch/Snacks

Time 17m

Yield 3-6 serving(s)

Number Of Ingredients 9

4 cups coleslaw mix
3 tablespoons chopped fresh parsley
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 tablespoons light sesame oil
3/4 teaspoon ginger
1 1/2 lbs lean boneless top round steaks, cut into THIN small strips
1/4 cup teriyaki sauce
4 -6 flour tortillas, 7-8-inch round

Steps:

  • In bowl, toss thinly cut steak with teriyaki sauce, cover and marinate 6-8 hours or overnight.
  • The next day, in medium bowl, combine first 6 ingredients.
  • Mix well, set aside.
  • In hot non-stick skillet with 1 Tbl. oil, cook and stir beef teriyaki mixture over medium-high heat for 2 minutes for rare to medium-rare, 2-3 minutes for medium-rare to medium, 4-5 minutes for medium to more well-done. Cook to your own preference.
  • *Use sirloin or more tender cuts of meat (such as beef tenderloin) if preferrred! Times depend on how hot pan is and how thinly sliced meat is, so watch carefully.
  • Place a fourth or less of the meat down center of each tortilla.
  • Top each with a fourth or less of cole slaw mixture.
  • Roll up and enjoy with *more teriyaki sauce!
  • *Definately serve with more teriyaki sauce for dipping, it does kinda need it. Or should I say it was REALLY good that way! :).
  • ENJOY!

Nutrition Facts : Calories 741.1, Fat 43.9, SaturatedFat 12, Cholesterol 138.3, Sodium 1306.8, Carbohydrate 30.1, Fiber 3.6, Sugar 7.3, Protein 55

TERIYAKI STEAK LETTUCE WRAPS



Teriyaki Steak Lettuce Wraps image

I have been tring to lose a few pounds in my old age and this recipe is a pretty good one to do it with. It is great made with chicken too.

Provided by southern chef in lo

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup A.1. Original Sauce, teriyaki
1/2 cup orange juice
2 teaspoons sesame oil
1 (1 lb) beef flank steak or 1 (1 lb) beef top sirloin steak
1 head boston lettuce, leaves separated
1 cup shredded carrot
1 cup shredded red cabbage
1 large red pepper, thinly sliced
1 (14 ounce) can bean sprouts, drained

Steps:

  • MIX steak sauce, orange juice and sesame oil until well blended. Remove 1/4 cup of the steak sauce mixture for later use. Pour remaining steak sauce mixture over steak in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 minute to marinate.
  • PREHEAT grill to medium heat. Remove steak from bag; discard bag and marinade. Grill steak 13 to 16 minute for medium-rare to medium doneness, turning occasionally. Remove from grill; cover with foil to keep warm. Let stand 10 minute.
  • CUT steak across the grain into thin strips. Place evenly in centers of lettuce leaves; top with vegetables and bean sprouts. Roll up. Serve with the reserved 1/4 cup steak sauce mixture.

Nutrition Facts : Calories 219.5, Fat 8.9, SaturatedFat 3.2, Cholesterol 61.2, Sodium 64.6, Carbohydrate 11.2, Fiber 3, Sugar 7.3, Protein 24

TERIYAKI STEAK WRAPS



Teriyaki Steak Wraps image

These are wonderful! The asian flavors of sesame oil, rice vinegar, ginger and teriyaki all rolled up together are just heaven! (Old photo by me)

Provided by Kelly Williams @WildfloursCottageKitchen

Categories     Beef

Number Of Ingredients 9

4 cups - shredded coleslaw mix
3 Tbl. - chopped fesh parsley
2 Tbl. - rice vinegar
2 Tbl. - vegetable oil
2 Tbl. - sesame oil
3/4 tsp. - ground ginger
1 1/2 lbs. - lean boneless top round steak, cut into thin small strips across/against the grain
1/4 cup - teriyaki sauce
4-6 - flour tortillas, 7-8" round size

Steps:

  • In bowl, toss thinly cut steak with teriyaki sauce, cover and marinate 6-8 hours or overnight. The next day, in medium bowl, combine first 6 ingredients. Mix well, set aside. In hot non-stick skillet with 1 Tbl. oil, cook and stir beef teriyaki mixture over medium-high heat for 2 minutes for rare to medium-rare, 2-3 minutes for medium-rare to medium, 4-5 minutes for medium to more well-done. Cook to your own preference. *Use sirloin or more tender cuts of meat (such as beef tenderloin) if preferrred! Times depend on how hot pan is and how thinly sliced meat is, so watch carefully. Place a fourth or less of the meat down center of each tortilla. Top each with a fourth or less of cole slaw mixture. Roll up and enjoy with *more teriyaki sauce for dipping!

TERIYAKI STEAK LETTUCE WRAPS



Teriyaki Steak Lettuce Wraps image

Teriyaki and citrus marinated beef flank steak is grilled, sliced, and served on butter lettuce leaves with colorful and crisp carrot, red cabbage, red bell pepper, and bean sprouts.

Provided by Allrecipes Member

Time 56m

Yield 4

Number Of Ingredients 9

½ cup A.1. Teriyaki Steak Sauce
½ cup orange juice
2 teaspoons sesame oil
1 pound beef flank steak or beef top sirloin steak
1 head Boston lettuce, leaves separated
1 cup shredded carrots
1 cup shredded red cabbage
1 large red pepper, thinly sliced
1 (14 ounce) can bean sprouts, drained

Steps:

  • Mix steak sauce, orange juice and sesame oil until well blended. Remove 1/4 cup of the steak sauce mixture for later use. Pour remaining steak sauce mixture over steak in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 minutes to marinate.
  • Preheat grill to medium heat. Remove steak from bag; discard bag and marinade. Grill steak 13 to 16 minutes for medium-rare to medium doneness, turning occasionally. Remove from grill; cover with foil to keep warm. Let stand 10 minutes.
  • Cut steak across the grain into thin strips. Place evenly in centers of lettuce leaves; top with vegetables and bean sprouts. Roll up. Serve with the reserved 1/4 cup steak sauce mixture.

Nutrition Facts : Calories 187.2 calories, Carbohydrate 13.7 g, Cholesterol 25.2 mg, Fat 7.5 g, Fiber 3.9 g, Protein 16.7 g, SaturatedFat 2.3 g, Sodium 82.1 mg, Sugar 6.9 g

Tips:

  • Choose the right cut of steak: Flank steak, skirt steak, or sirloin steak are good options for teriyaki steak wraps. These cuts are relatively thin and cook quickly, making them ideal for wraps.
  • Marinate the steak: Marinating the steak in a teriyaki marinade for at least 30 minutes helps to tenderize the meat and infuse it with flavor.
  • Cook the steak over high heat: This will help to create a nice sear on the outside of the steak while keeping the inside juicy and tender.
  • Slice the steak against the grain: This will make the steak more tender and easier to chew.
  • Use fresh vegetables: Fresh vegetables, such as lettuce, tomatoes, and cucumbers, add crunch, flavor, and nutrients to the wraps.
  • Choose a flavorful wrap: There are many different types of wraps available, such as flour tortillas, whole wheat tortillas, and spinach tortillas. Choose a wrap that you like the taste and texture of.
  • Add your favorite toppings: Once you have assembled the wraps, you can add your favorite toppings, such as sour cream, salsa, or guacamole.

Conclusion:

Teriyaki steak wraps are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. With a few simple ingredients and a little bit of time, you can create a wrap that is both flavorful and satisfying. So next time you're looking for a quick and easy meal, give teriyaki steak wraps a try.

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