Teriyaki Chicken Wrap Recipe
A high-protein teriyaki chicken wrap loaded with grilled chicken, crunchy cabbage slaw, and a sweet-savory glaze for an easy meal prep lunch or post-workout dinner.
Equipment
- Grill pan or skillet
- Mixing bowl
- cutting board
- Knife
Ingredients
- 1 high-protein or whole wheat tortilla 8–10 inches
- 4 oz grilled chicken breast sliced
- 1 tbsp teriyaki sauce low sodium recommended
- 1/2 cup shredded cabbage or coleslaw mix
- 1 tbsp light sesame ginger dressing
- 1 tsp chopped green onions
- 1/2 tsp sesame seeds optional
- Cooking spray or a few drops of olive oil for grilling
Instructions
- Coat the chicken breast with teriyaki sauce and let it marinate for at least 15 minutes for better flavor.
- Heat a grill pan or skillet over medium-high heat. Lightly coat with cooking spray or olive oil. Grill chicken for 3–4 minutes per side until fully cooked and lightly charred. Rest for 2 minutes, then slice into strips.
- In a bowl, toss shredded cabbage or coleslaw mix with sesame ginger dressing until evenly coated.
- Warm the tortilla for 10–15 seconds. Add the cabbage slaw to the center, top with sliced chicken, then sprinkle with green onions and sesame seeds.
- Fold in the sides and roll tightly like a burrito.
- Place the assembled wrap on a hot skillet for 1–2 minutes per side until lightly crisp and sealed.
Notes
- Macros may vary depending on the wrap and dressing brands used.
- For meal prep, store grilled chicken separately and assemble fresh for the best texture.