Teriyaki Chicken Wrap Recipe
When life hands you boring lunches, you don’t cry—you whip up a teriyaki chicken wrap that tastes better than takeout.
This wrap layers sweet, sticky teriyaki glaze over juicy plant-based chicken, proving weeknight meals can still feel gourmet without reservations.
Crunchy veggies join the party, balancing that rich sauce with a fresh bite sharper than your favorite eyeliner wing.
Wrapped in a tortilla tighter than your high ponytail, it’s easy, sassy, and portable enough to eat while scrolling Instagram.
Basically, this recipe screams flavor, convenience, and “yes girl, you did that” energy in every single bite.
Teriyaki Chicken Wrap Recipe
A saucy, flavorful wrap combining teriyaki-glazed vegan chicken, crisp vegetables, and creamy accents, all rolled into a soft tortilla.
Ingredients
- Vegan chicken strips – 10 oz
- Teriyaki sauce – ½ cup
- Tortilla wraps – 4 large
- Cabbage – 1 cup shredded
- Carrots – ½ cup julienned
- Red bell pepper – 1 thinly sliced
- Cucumber – ½ cup matchsticks
- Green onion – 2 tbsp chopped
- Sesame seeds – 1 tsp
- Olive oil – 1 tsp
- Lime juice – 1 tbsp
- Salt – ½ tsp
- Black pepper – ½ tsp
Instructions
- Heat skillet with olive oil.
- Add vegan chicken strips and cook until golden.
- Stir in teriyaki sauce; coat evenly.
- Warm tortillas lightly.
- Spread cabbage, carrots, pepper, and cucumber evenly.
- Layer teriyaki strips on top.
- Sprinkle sesame seeds and green onion.
- Add lime juice, salt, and pepper.
- Roll wraps tightly.
- Slice diagonally and serve.
Notes
Nutritional Values (per serving)
- Calories: 385
- Total Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 46 g
- Fiber: 8 g
- Protein: 25 g
Vitamins & Minerals (per serving)
- Vitamin A: 28%
- Vitamin C: 25%
- Calcium: 11%
- Iron: 16%
- Folate: 12%
Additional Tips
- Add sriracha for a sweet-heat combo.
- Swap cabbage with lettuce if you prefer milder crunch.
- Toast tortillas for extra crisp edges.
