Name: Teriyaki Chicken Wrap
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb grilled chicken breast (Can use leftover roasted or rotisserie chicken.); 1 cup crunchy slaw (cabbage and carrots) (Pre-shredded coleslaw mix works well; add sliced scallions for brightness.); 1/4 cup teriyaki sauce (Choose low-sugar if watching carbs, or make your own.); 4 pieces low-carb tortillas (Whole-wheat, gluten-free, or large lettuce leaves are also acceptable.); to taste Salt and pepper

I remember the first time I tossed grilled chicken with a sticky teriyaki glaze and crunchy slaw inside a warm low‑carb tortilla — it felt like every bite had the right balance of sweet, savory, and fresh. This Teriyaki Chicken Wrap is a quick, portable meal that works for busy weeknights, office lunches, or meal-prep Sundays when you want something satisfying but light. It’s an easy way to enjoy Asian-inspired flavors without a lot of fuss.

Why you’ll love this dish

This wrap hits a lot of everyday needs: it’s fast to assemble, easy to scale for families, and low in carbs thanks to the tortillas. The teriyaki sauce adds a bright, savory-sweet glaze to lean grilled chicken, while the crunchy slaw keeps each bite fresh and prevents the wrap from feeling heavy. Make it when you want a handheld meal that still tastes deliberate — perfect for packed lunches, quick dinners, or post-gym fuel.

“A perfect weekday wrap: bold teriyaki glaze, crisp slaw, and juicy chicken — ready in minutes and disappears fast at family lunches.”

The cooking process explained

Before you start, here’s the quick flow so you know what to expect: grill chicken, slice it, toss slaw with teriyaki, assemble on warm tortillas, and wrap. That’s it — no complicated steps, and the most time-consuming part is grilling (or using pre-cooked chicken). Expect about 20–30 minutes total if you grill fresh chicken; even quicker with leftovers.

Gather these items

Key ingredients

1 lb grilled chicken breast (see notes for cooking options)
1 cup crunchy slaw (cabbage and carrots)
1/4 cup teriyaki sauce
4 low‑carb tortillas
Salt and pepper to taste

Ingredient notes and swaps:

Grilled chicken: use leftover roasted or rotisserie chicken to save time. Thinly slice for easy rolling.
Crunchy slaw: pre-shredded coleslaw mix works great; add sliced scallions for brightness.
Teriyaki sauce: choose a low-sugar bottle if you’re watching carbs, or make your own with soy (or tamari), mirin, and a touch of sweetener.
Tortillas: whole-wheat, gluten-free, or large lettuce leaves (for a keto/Whole30 option) are all fine substitutes.

Directions to follow

Grill the chicken breast over medium-high heat until cooked through (internal temperature 165°F / 74°C). Let it rest 5 minutes, then slice into thin strips. Season lightly with salt and pepper.
In a bowl, toss the crunchy slaw with 1/4 cup teriyaki sauce until evenly coated. Taste and add a pinch of salt or a squeeze of lime if you want brightness.
Warm the low‑carb tortillas for 10–15 seconds per side in a dry skillet or microwave for 10 seconds; this makes them more pliable.
Lay a warmed tortilla flat. Add about 1/4 of the sliced chicken down the center, then top with a generous spoonful of the teriyaki-slaw mixture.
Fold the sides in, roll tightly from the bottom, and slice the wrap in half on the diagonal. Repeat with remaining tortillas and filling.
Serve immediately, or pack in meal-prep containers (see storage tips below) for later.

Best ways to enjoy it

Serve the wrap with a light side to keep the meal balanced. Good pairings:

Edamame or sea-salt snap peas for more crunch.
A small cucumber salad dressed with rice vinegar for extra brightness.
Sweet potato fries or oven-baked carrot fries for a heartier plate.
For plating, slice each wrap in half and stand the halves against each other so the filling is visible — it looks more inviting and makes it easier to hold.

Storage and reheating tips

Refrigeration: Store wrapped in airtight containers or individually wrapped in foil/plastic. Eat within 3–4 days.
Prevent sogginess: If meal-prepping, store the slaw separately from the chicken and assemble just before eating, or keep the slaw lightly dressed so it doesn’t release excess water.
Freezing: Avoid freezing fully assembled wraps — tortillas get soggy. Instead, freeze the cooked chicken (cool completely, then vacuum-seal or tightly wrap) for up to 2 months. Thaw in the fridge overnight.
Reheating: Reheat chicken gently in a skillet over medium-low heat until warmed through, or microwave covered for 60–90 seconds. If reheating a fully assembled wrap, briefly toast it in a skillet to regain some crispness.

Pro chef tips

Slice chicken thin against the grain for a tender bite and easier rolling.
Warm the tortillas just before assembling — they roll without cracking when pliable.
Don’t overdress the slaw; a light coating of teriyaki keeps it crisp. Add extra sauce on the side for dipping if you like more glaze.
If you like a charred flavor, finish the sliced chicken quickly on a hot grill or cast-iron pan to caramelize the teriyaki.
For meal prep, layer to avoid sogginess: tortilla, chicken, then slaw last if you’ll eat later.

Creative twists

Pineapple boost: Add grilled pineapple slices for smoky-sweet contrast (or see a pineapple variation linked in the conclusion).
Spicy teriyaki: Mix a teaspoon of sriracha or gochujang into the sauce for heat.
Vegetarian: Swap chicken for firm tofu, pressed, marinated in teriyaki, and pan-fried until crisp.
Mediterranean fusion: Replace teriyaki with a soy-honey‑garlic mix and top with pickled cucumbers for a tangy finish.
Gluten-free: Use tamari or gluten-free teriyaki and gluten-free tortillas or large lettuce leaves.

Helpful answers

Q: How long does this take to make from scratch?
A: Plan on 20–30 minutes if grilling fresh chicken. Using store-bought rotisserie or leftover chicken cuts prep time to about 10 minutes.

Q: Can I use rotisserie chicken instead of grilling?
A: Absolutely. Shredded rotisserie chicken is a great shortcut and keeps the prep under 10 minutes.

Q: Will the tortilla get soggy if I prepare these for lunch?
A: To avoid sogginess, keep the slaw separate and assemble right before eating, or dress the slaw very lightly. Refrigerate the components separately for best texture.

Q: Can I freeze the assembled wraps?
A: I don’t recommend freezing assembled wraps — the tortillas and slaw deteriorate. Freeze just the cooked chicken instead.

Q: Are these low-carb?
A: Using low-carb tortillas keeps the carbs down. The exact carb count varies by tortilla brand; check packaging for nutrition details.

Conclusion

If you love a fast, flavorful handheld meal, this Teriyaki Chicken Wrap is a reliable go-to for weekday lunches and easy dinners. For more ideas on similar wraps and how pineapple pairs with teriyaki in handhelds, check out this Chicken Teriyaki Wraps – Taste and Tell Blog and this grilled-pineapple take at Grilled Pineapple Teriyaki Chicken Wraps – Creme De La Crumb.