Teriyaki Chicken Wrap

My sister once showed up at my door with a bag of tortillas and a craving she couldn't quite name. We rummaged through my fridge and found chicken, a forgotten bottle of soy sauce, and some sad-looking cabbage that needed using. What started as fridge cleanup turned into these teriyaki chicken wraps, and now they're my go-to whenever I want something fast, flavorful, and just a little bit fancy without any fuss.

I made these for a picnic last spring, wrapped each one in parchment paper, and tucked them into a cooler. My friend unwrapped hers and immediately asked if I'd ordered takeout and was pretending I cooked. The cabbage stayed crisp, the chicken stayed tender, and the tortillas didn't get soggy even after an hour. That's when I realized these wraps aren't just easy, they're actually smart food that travels well and tastes even better outside.

Ingredients

• Boneless, skinless chicken breasts: Slicing them thin helps them cook fast and soak up the teriyaki sauce without drying out.
• Vegetable oil: Just enough to get a good sear on the chicken, which adds flavor before the sauce goes in.
• Soy sauce: The backbone of the teriyaki, bringing that deep umami saltiness that makes everything taste richer.
• Mirin: This sweet rice wine balances the soy and adds a subtle complexity, but honey and water work in a pinch.
• Brown sugar: It caramelizes as the sauce reduces, giving you that glossy, sticky coating on the chicken.
• Rice vinegar: A little acidity cuts through the sweetness and keeps the sauce from feeling heavy.
• Fresh ginger: Grating it releases oils that brighten the whole sauce, and fresh really does make a difference here.
• Garlic: Minced fine so it melts into the sauce and doesn't burn in the hot pan.
• Green cabbage: Shredded thin, it adds crunch and freshness that contrasts beautifully with the tender chicken.
• Carrots: Shredded carrots bring sweetness and color, plus they hold up well without wilting.
• Spring onions: Sliced thin, they add a sharp, fresh bite that wakes up every mouthful.
• Flour tortillas: Soft and pliable, they wrap everything up neatly without tearing or overpowering the filling.
• Toasted sesame seeds: Optional, but they add a nutty crunch and make the wraps look like they came from a real kitchen.
• Fresh cilantro: A handful of leaves brings herbal brightness, though you can skip it if cilantro isn't your thing.

Instructions

Make the Teriyaki Sauce:

In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic until the sugar dissolves. The sauce will smell sweet and sharp, and it should be thin now but will thicken beautifully later.

Sear the Chicken:

Heat vegetable oil in a large skillet over medium-high heat until it shimmers. Add the chicken strips in a single layer and let them sizzle undisturbed for a minute before stirring, cooking for 3 to 4 minutes until golden and nearly cooked through.

Glaze with Teriyaki:

Pour the teriyaki sauce over the chicken and stir to coat every piece. Keep cooking and stirring for another 3 to 4 minutes until the sauce thickens, clings to the chicken, and turns glossy.

Warm the Tortillas:

Heat each tortilla briefly in a dry pan or microwave for about 15 seconds until soft and pliable. This keeps them from cracking when you roll them up.

Assemble the Wraps:

Lay each tortilla flat and layer a quarter of the shredded cabbage, carrots, and spring onions down the center. Top with a generous portion of the glazed chicken strips.

Add Garnishes:

Sprinkle with toasted sesame seeds and a few fresh cilantro leaves if you're using them. These little touches make the wraps taste more intentional and complete.

Roll It Up:

Fold the sides of the tortilla in toward the center, then roll tightly from the bottom up, tucking as you go. If it feels loose, you can wrap it in parchment to hold its shape.

Serve:

Serve immediately while the chicken is warm and the vegetables are crisp. If you're taking them to go, wrap each one snugly in parchment paper and pack them upright.

Save

The first time I served these at a casual dinner, my friend who claims she doesn't like wraps ate two and asked for the recipe. She said it was the contrast, the way the cool crunch of cabbage played against the warm, sticky chicken. I realized then that texture matters just as much as flavor, and this wrap nails both without any fuss.

Making It Your Own

If you like heat, a drizzle of sriracha or a few slices of fresh chili will wake up the whole wrap without drowning out the teriyaki. I've also added thinly sliced cucumber when I had some lying around, and it brought a watery crunch that felt refreshing on a hot day. You can swap in rotisserie chicken to cut your time in half, or use leftover grilled chicken if you meal-prepped earlier in the week. Whole wheat or gluten-free tortillas work just as well, and I've even used large lettuce leaves for a low-carb version that was surprisingly satisfying.

Storing and Reheating

These wraps are best eaten fresh, but if you have leftovers, wrap them tightly in parchment or foil and store in the fridge for up to a day. The vegetables will soften a bit, but the flavor stays strong. If you want to reheat, skip the microwave and use a dry skillet over medium heat, flipping once, so the tortilla crisps up slightly and the chicken warms through. You can also pack the components separately and assemble wraps fresh, which keeps everything crisp and bright if you're meal-prepping for lunch.

What to Serve Alongside

I usually serve these with a simple cucumber salad dressed in rice vinegar and sesame oil, which echoes the teriyaki flavors without competing. A bowl of miso soup on the side makes it feel like a complete meal, especially in cooler weather. Sometimes I'll put out a small dish of pickled ginger or a handful of edamame, and it turns into a fun, interactive dinner where everyone can customize their plate.

• A crisp green salad with a ginger dressing ties the whole meal together.
• Steamed edamame sprinkled with sea salt makes a great snack while you're assembling wraps.
• If you want something heartier, a side of fried rice or rice noodles rounds things out nicely.

Save

These wraps have become my answer to the question of what to make when I want something satisfying but don't want to spend an hour in the kitchen. They're quick, they're flexible, and they always deliver that sweet-savory comfort I'm craving.

Recipe FAQ

→ Can I prepare the teriyaki sauce in advance?

Yes, mix the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic up to 2 days ahead. Store in an airtight container in the refrigerator and use as needed.

→ What's the best substitute for mirin?

Mix equal parts honey and water (1 tbsp each) as a direct substitute for 2 tbsp mirin. This maintains the sweet balance while providing similar depth to the glaze.

→ How do I prevent the wraps from falling apart?

Ensure tortillas are warm and pliable before filling. Don't overstuff—use about a quarter of the filling per wrap. Fold sides in first, then roll tightly from the bottom up.

→ Can I make this dairy-free?

Yes, the filling is naturally dairy-free. Simply use dairy-free or corn tortillas instead of flour tortillas if needed. Check wrap ingredients as some brands contain milk products.

→ How should I store leftovers?

Store components separately in airtight containers—chicken with sauce up to 3 days, raw vegetables up to 4 days. Assemble fresh wraps as needed to prevent sogginess.

→ What vegetables work well as substitutes?

Bell peppers, cucumber, lettuce, and shredded beets all complement teriyaki chicken. Stick to crisp vegetables that won't wilt to maintain texture contrast with the glazed chicken.