Go Back
In today’s fast-paced world, finding delicious and nutritious meal options can be a challenge. Enter the Mini Chicken Teriyaki Wrap Pockets—an easy-to-make dish that combines succulent chicken thighs marinated in a savory teriyaki sauce with fresh vegetables, all wrapped in a wholesome tortilla. Perfect for busy weeknights or meal prep, these wraps are not only satisfying but also packed with flavor. This article will provide you with a comprehensive guide to making Mini Chicken Teriyaki Wrap Pockets, along with insights into the ingredients and their benefits.

Mini Chicken Teriyaki Wrap Pockets

Explore the delightful world of Mini Chicken Teriyaki Wrap Pockets, a fun and nutritious meal perfect for busy days. Learn how to combine juicy, marinated chicken thighs with fresh vegetables, all wrapped in whole-wheat tortillas. This guide covers everything from marinating techniques to presentation tips, ensuring every bite is packed with flavor and nutrition. Whether for family dinners or meal prep, these wraps are a delicious way to enjoy a balanced meal that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs, diced into bite-sized pieces

2 tablespoons olive oil

1 tablespoon minced garlic (about 3 cloves)

1 tablespoon minced ginger (fresh is preferred)

1/2 cup teriyaki sauce (store-bought or homemade)

1 cup shredded carrots

1 cup chopped green onions (green tops only)

1 small cucumber, thinly sliced into rounds

4 small whole-wheat tortillas or wraps

1/2 cup fresh cilantro, roughly chopped

Salt and pepper to taste

Sesame seeds for garnish (optional)

Instructions
 

Marinate the Chicken: In a medium mixing bowl, thoroughly combine the diced chicken thighs with 1/4 cup of teriyaki sauce, minced garlic, minced ginger, and a pinch of salt and pepper. Ensure the chicken is well-coated in the marinade. Let the mixture marinate for at least 15 minutes at room temperature or refrigerate for up to 2 hours to enhance the flavor profile.

    Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken to the skillet. Sauté for about 6-8 minutes, stirring occasionally, until the chicken is thoroughly cooked and has developed a beautiful golden-brown color. Pour in the remaining teriyaki sauce, tossing to evenly coat the chicken. Remove the skillet from heat.

      Assemble the Wraps: Place a tortilla flat on a clean work surface. In the center of the tortilla, layer a few tablespoons of the teriyaki chicken mixture, followed by a handful of shredded carrots, several cucumber slices, and a generous sprinkle of chopped green onions and cilantro for freshness.

        Wrap It Up: Fold the sides of the tortilla inward over the filling, then roll from the bottom up to enclose the filling, creating a secure pocket. Make sure the contents are tightly sealed inside. Repeat this process with the remaining tortillas and filling ingredients.

          Serve: For an elegant presentation, consider cutting each wrap in half on a diagonal. If desired, sprinkle sesame seeds on top for an added crunch and a pop of flavor. Serve immediately for best taste, or prepare in advance, storing them in the refrigerator for a convenient grab-and-go meal.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4