Teriyaki Chicken Wrap (Printer-Friendly)

Glazed chicken strips with cabbage, carrots, and spring onions wrapped in soft tortillas with savory teriyaki sauce.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), cut into thin strips
02 - 1 tablespoon vegetable oil

→ Teriyaki Sauce

03 - 4 tablespoons soy sauce
04 - 2 tablespoons mirin, or 1 tablespoon honey mixed with 1 tablespoon water as substitute
05 - 2 tablespoons brown sugar
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon grated fresh ginger
08 - 1 garlic clove, minced

→ Vegetables

09 - 1 cup shredded green cabbage
10 - 1 cup shredded carrots
11 - 2 spring onions, thinly sliced

→ Wraps

12 - 4 large flour tortillas

→ Garnish

13 - 1 teaspoon toasted sesame seeds
14 - Fresh cilantro leaves

# How-To Steps:

01 - In a small bowl, combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. Whisk until sugar dissolves completely and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken strips and sauté for 3 to 4 minutes, stirring occasionally, until golden brown and nearly cooked through.
03 - Pour teriyaki sauce over chicken and continue cooking, stirring frequently, for 3 to 4 minutes until sauce thickens and evenly coats the chicken. Remove from heat.
04 - Place flour tortillas in a dry skillet over medium heat or microwave for 20 to 30 seconds until warm and pliable.
05 - Lay each tortilla flat on a work surface. Distribute one quarter of the shredded cabbage, carrots, and spring onions across the center of each tortilla. Top with glazed chicken strips.
06 - Sprinkle toasted sesame seeds and fresh cilantro over the filling if desired. Fold the sides of the tortilla inward, then roll tightly from the bottom upward to create a secure wrap.
07 - Transfer wraps to serving plates immediately, or wrap individually in parchment paper for portable consumption.

# Helpful Hints:

01 -
  • Everything comes together in under half an hour, making it perfect for those nights when you're starving but still want real food.
  • The sweet-salty teriyaki glaze clings to every bite, giving you restaurant flavor without leaving the house.
  • You can prep the chicken ahead and assemble wraps in minutes, which is a lifesaver during busy weeks.
  • It's endlessly adaptable, so you can swap vegetables or add heat without changing the soul of the dish.
02 -
  • Don't crowd the chicken in the pan or it will steam instead of sear, and you'll miss out on that golden caramelized flavor.
  • Let the teriyaki sauce simmer until it thickens visibly, otherwise it will make your wraps soggy and won't coat the chicken properly.
  • Warm the tortillas just before assembling, because cold tortillas crack and ruin the whole wrap experience.
03 -
  • Slice your chicken against the grain so the strips stay tender and don't turn chewy after cooking.
  • Double the teriyaki sauce and save half for drizzling over rice bowls or stir-fries later in the week.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling, it brings out a deeper, nuttier flavor that's worth the extra step.
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