Teriyaki Chicken Wrap
If you need a fast lunch that feels fresh, satisfying, and a little bit special, this teriyaki chicken wrap is a great place to start. It comes together quickly with simple ingredients, and it packs well for busy days too.
Instructions
- Warm the cooked chicken in a skillet over medium heat with enough teriyaki sauce to coat it well. Stir until the chicken is heated through and glossy.
- Briefly warm the tortillas in a dry skillet or microwave so they are soft and easy to fold.
- Lay each tortilla flat, then add lettuce, carrots, cucumber, rice if using, and the warm teriyaki chicken. Top with avocado or sesame seeds if you like.
- Fold in the sides, roll tightly from the bottom, and slice in half for serving. Serve right away while everything is fresh.
Notes
Do not overfill the wrap, or it will be harder to roll neatly. Let the chicken cool slightly before assembling if the tortilla is tearing. If you are packing this for later, keep the sauce separate until just before eating.
Store the filling and tortillas separately in airtight containers for the best texture. The chicken mixture keeps well in the refrigerator for up to 3 days. Reheat the chicken in a skillet or microwave, then assemble the wrap fresh before eating.