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In today's fast-paced world, finding the right balance between health and convenience can be challenging. As we juggle work, family, and personal commitments, the need for quick yet nutritious meals has become more important than ever. Enter the Savory Teriyaki Chicken & Veggie Wrap—a delightful option that is not only delicious but also packed with nutrients, making it an ideal meal for busy individuals and families alike.

Better-Than-Takeout School Lunch

Discover the perfect balance of flavor and nutrition with this Savory Teriyaki Chicken & Veggie Wrap recipe. Made with juicy marinated chicken thighs, vibrant vegetables, and whole wheat tortillas, this wrap is ideal for busy days. Easy to prepare, this meal is packed with protein and fiber, making it a satisfying choice for lunch or dinner. Get ready to elevate your meal prep game with a delightful dish that everyone will love!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-size pieces

1 cup teriyaki sauce (store-bought or homemade)

2 tbsp olive oil

1 large red bell pepper, sliced

1 medium zucchini, sliced into half-moons

1 cup broccoli florets

4 whole wheat tortillas (10-inch)

1 cup brown rice, cooked

1 cup shredded carrots

1/2 cup green onions, thinly sliced

Sesame seeds for garnish (optional)

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with half of the teriyaki sauce, mixing well. Let it marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).

    Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the marinated chicken, cooking until golden brown and fully cooked, about 7-10 minutes. Use a spatula to push the chicken to one side, then pour remaining teriyaki sauce over the chicken and stir to coat. Let it simmer for an additional 2-3 minutes until the sauce thickens slightly.

      Sauté the Vegetables: Add sliced bell pepper, zucchini, and broccoli florets to the skillet with the chicken. Season with salt and pepper, and sauté for about 5 minutes, until the veggies are tender but still crunchy.

        Prepare the Wraps: Lay out the whole wheat tortillas on a clean surface. Spread a generous scoop of cooked brown rice in the center of each tortilla. Top with the teriyaki chicken and veggie mixture, adding shredded carrots and a sprinkle of green onions.

          Wrap It Up: Fold in the sides of the tortilla, then roll it up tightly from the bottom. Repeat with the remaining tortillas.

            Slice and Serve: Cut the wraps in half, if desired, and serve warm. Garnish with sesame seeds and extra green onions if you like.

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