Teriyaki Chicken Wrap

Just a Bloke and a Wrap: My Quest for the Perfect Teriyaki Chicken

So picture this: it’s a random Thursday, my fridge is teetering between “barely survivor” and “student days flashbacks” and I can’t face another tuna sandwich (sorry tuna lovers). I root around and find some leftover teriyaki chicken I made for dinner—honestly, mostly so I could avoid talking to the kitchen sink for a day. On a whim I stuffed it in a wrap with whatever veg I had and suddenly, lightning in a tortilla! Now my friends ask for “that wrap” every game night and, well… it kind of made me the accidental wrap czar of our group. Also, ever try eating these while standing at the sink to minimize cleanup? That right there is multitasking.

Why You’ll Love This (Assuming You’re Not a Chicken)

I make this whenever I’m craving something between “takeout cheat day” and “actual effort.” My family goes a bit nuts for this (especially my younger sister, who claims she can’t handle spice but always asks for hot sauce?!). If I’m running late—let’s be honest, that’s most days—I can throw these together in 15 minutes, and no one’s the wiser (unless I’m out of wraps, then it’s basically teriyaki chicken lettuce boats, which… okay, not my best work). There’s just something about the sweet, sticky glaze with fresh crunchy veggies. Plus, I’ve never once had to trick anyone into eating these.

Stuff You Need (Substitutions Welcome, Cajole Your Fridge)

• 2 cooked chicken breasts, shredded or sliced (I’ve definitely used rotisserie for pure laziness, and nobody complained)
• 1/3 cup teriyaki sauce (my gran swore by Kikkoman, but honestly even store-brand works)
• 4 large flour tortillas (or, you know, naan, pita, or honestly even white bread once when my pantry staged a revolt… not my finest hour)
• 1 cup shredded lettuce (iceberg if you like crunch, or baby spinach if you want to feel fancy)
• 1/2 red bell pepper, thinly sliced (or any crunchy veg—cucumber, carrots, snap peas…)
• 1/4 cup sliced green onions (sometimes I skip these if I’ve run out, which is often)
• 1/2 avocado, sliced (optional—I go without if I’m feeling cheap)
• 1 tsp sesame seeds, for garnish (if I remember, which is maybe 50% of the time)

How I (Mostly) Make It: Steps With Side Comments

1. Mix chicken and sauce. Toss the chicken with teriyaki sauce in a bowl—don’t skimp on that sticky glaze. Actually, if you let it sit for 5 mins the flavor really soaks in. But who has 5 minutes? Sometimes I just go for it and it’s still great.
2. Warm your tortillas. I usually throw ’em straight on a skillet for 15 seconds or so (both sides), but a microwave under a paper towel for 30 seconds works just fine in a pinch. Crispy edges? Not a disaster. They still taste ace.
3. Layer the goodies. Pile lettuce, bell pepper, and avocado slices (if using) down the center of each wrap. You want to leave the ends free, unless you’re keen on wearing your lunch.
4. Add chicken. Top veggies with your saucy chicken. If you’re like me, this is when you’ll be tempted to overfill. Resist! Or don’t, and just eat it over the sink again.
5. Sprinkle with green onion and sesame seeds. This is where I usually sneak a bite pretending I’m just “checking the seasoning.” Not sorry.
6. Wrap it up. Fold the bottom up, then sides over and roll tight. If the whole thing looks wonky at this point—same. That’s home cooking for ya.
7. Cut and eat (optional, but makes you look posh). If you want cafe vibes, slice the wrap on a bias and pop a cocktail stick through it. Or just dive in like a bear who found honey.

The Notes (aka How I Learned the Hard Way)

• Wraps will split if you overload ’em; turns out gravity works.
• If your teriyaki sauce is super thick, thin it with a splash of water first—learned this after accidentally creating a chicken glue one time.
• Pre-shredded chicken from the deli saves loads of time, but it’s a bit less juicy. I just up the sauce a bit to cover for it.

Tried and (Mostly) True Variations

• Once swapped chicken for tofu for my veggie mate—marinated for extra flavor. Tasted surprisingly brilliant.
• I tried adding pickled ginger once… it fought with the teriyaki. Not my proudest moment.
• Taco wraps, rice paper wraps—done and both are fun for mixing it up. Wraps are forgiving like that.

Essential Equipment… Or Not?

• Frying pan or skillet for warming wraps (no pan? I’ve just waved ’em over the toaster. Slightly risky, but hey, desperate times)
• Sharp knife for slicing—unless you like rustic, then by all means tear it by hand
• Large-ish bowl for stirring chicken and sauce. Salad bowl works, mixing bowl, or—on a truly lazy day—the actual food storage tub from the fridge (no shame)

How to Store (But Honestly, Mine Are Gone Instantly)

If you’ve got leftovers—the wraps keep in cling film or a lunchbox in the fridge for up to a day (maybe two if you’re feeling bold, but the veggies go limp). That said, they never actually survive the night at my place, so who knows?

Serving: My Favourite Ways

I love slicing these on the diagonal and serving with a bit of extra teriyaki for dipping. Or, for a picnic twist, sometimes I wrap ’em in foil and stick them in the cooler with some iced tea (Really good with a sweet treat like this cake for afters.) My mate insists on wasabi peas on the side, not my cup of tea, but to each their own!

Pro Tips (Learned by Failing So You Don’t Have To)

• I once tried to skip warming the wrap to save time—big mistake, tasted like chewing a jumper
• Letting the chicken cool a bit before wrapping prevents soggy lettuce. (I know, says the person who’s always in a hurry… but it does help)
• If you’re rushing, just pile everything in and go. But for best flavor, marinate the chicken a little longer. I tend to forget, though, so don’t fret if you do too

Wrap FAQs (Because My Friends Actually Text Me These!)

• Can I use store-bought cooked chicken? Absolutely—for all my last-minute lunchers, it’s an easy shortcut. Just make sure you add a tad more teriyaki so it’s not dry.
• What veggies work if I hate bell pepper? Use carrots, cucumber, baby corn, whatever you’ve got. I once used radishes and… not bad, actually.
• Is homemade teriyaki hard? Nah—it’s soy sauce, sugar, ginger, garlic. My favorite recipe is from Just One Cookbook (I usually skip the mirin, but don’t tell anyone.)
• Can I freeze these? I mean… you technically could, but the veg goes sad and the wrap gets weirdly damp. Wouldn’t recommend, mate.
• Are these spicy? Not as written—but throw in sriracha if you wanna kick it; I sometimes do when nobody’s watching.

On a completely unrelated note, does anyone else end up with spare sesame seeds everywhere? I swear they multiply like rabbits in the cupboards. Anyway—enjoy this wrap however you muddle through, because honestly even a slightly messy one tastes sort of like victory in edible form.