Save My kitchen counter was covered in shredded cabbage when I realized I'd bought the wrong tortillas. They were tiny, meant for tacos, and I had a skillet full of glossy teriyaki chicken already done. I made it work anyway, folding those little wraps like origami, and my kids thought it was the funniest dinner we'd ever had. That messy evening turned into our most requested weeknight meal. Now I keep the right tortillas stocked, but I still smile every time I lay them flat.
I made these wraps for a potluck once, rolled tight in parchment paper and stacked in a basket. People kept asking if I'd ordered them from somewhere. The sesame seeds toasted in the pan while I was plating, filling the kitchen with that nutty warmth that makes everything feel intentional. One friend took the recipe home on a napkin. She still texts me photos every time she makes them.
Ingredients
- Boneless, skinless chicken breasts: Slicing them thin ensures they cook fast and soak up the sauce, and slightly uneven strips actually add nice texture.
- Vegetable oil: A neutral oil lets the teriyaki flavor shine without competing, and it gives the chicken those golden edges.
- Soy sauce: This is the salty backbone of the glaze, so use a brand you trust and taste as you go.
- Mirin: It adds a subtle sweetness and shine that honey alone can't quite match, but the substitute works in a pinch.
- Brown sugar: It caramelizes beautifully with the soy sauce and helps the glaze cling to every piece of chicken.
- Rice vinegar: A splash of acid balances the sweetness and keeps the sauce from feeling heavy.
- Fresh ginger: Grating it fine releases all the oils and warmth, and it makes the whole dish smell like comfort.
- Garlic clove: Minced small so it melts into the sauce and adds depth without overpowering the ginger.
- Green cabbage: Shredded thin for crunch, it stays crisp even after wrapping and adds a fresh contrast to the rich chicken.
- Carrots: Grated or julienned, they bring color and a hint of sweetness that plays well with the teriyaki.
- Spring onions: Sliced thin for a mild bite and a pop of green that looks as good as it tastes.
- Flour tortillas: Large and soft, they hold everything together without tearing, and warming them makes rolling so much easier.
- Toasted sesame seeds: Optional but worth it for the nutty finish and the way they catch in your teeth just enough to remind you they're there.
- Fresh cilantro: A few leaves add brightness, though I've skipped them plenty of times and no one complained.
Instructions
- Mix the teriyaki sauce:
- Whisk the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small bowl until the sugar dissolves and everything smells fragrant. Set it within arm's reach of the stove.
- Cook the chicken:
- Heat the oil in a large skillet over medium high heat, then add the chicken strips in a single layer. Let them sizzle undisturbed for a minute before stirring, so they get golden edges and don't steam.
- Glaze the chicken:
- Pour the teriyaki sauce over the chicken and stir to coat every piece. Keep cooking and stirring for three to four minutes until the sauce thickens and clings like syrup, then pull the pan off the heat.
- Warm the tortillas:
- Heat them one at a time in a dry pan for about twenty seconds per side, or wrap them in a damp towel and microwave for thirty seconds. They should be soft and pliable, not crispy.
- Assemble the wraps:
- Lay a tortilla flat and pile a quarter of the cabbage, carrots, and spring onions down the center, then top with a generous scoop of glazed chicken. Sprinkle with sesame seeds and cilantro if you're using them.
- Roll and serve:
- Fold in the sides of the tortilla, then roll from the bottom up tightly so nothing falls out. Serve right away, or wrap in parchment and take them with you.
Save The first time I packed these for lunch, I forgot the parchment paper and ended up with a soggy mess by noon. Now I always wrap them tight and keep the vegetables on the drier side. My coworker smelled mine heating up in the microwave and asked if I had extras. I didn't, but I brought her one the next day and she's been making them ever since.
Making It Your Own
I've added sriracha to the sauce when I wanted heat, and once I threw in some thinly sliced bell peppers because they were about to go bad. A friend of mine uses rotisserie chicken and skips the whole cooking step, which feels like cheating but tastes just as good. You can swap the tortillas for lettuce wraps if you want something lighter, or use whole wheat if that's what you keep around.
Storage and Leftovers
The chicken keeps well in the fridge for three days, and I actually prefer to store it separately from the vegetables so everything stays crisp. You can reheat the chicken in a pan with a splash of water to loosen the glaze, then assemble fresh wraps as you need them. I've never frozen these because they're always gone by the next day, but the chicken alone would probably freeze fine if you wanted to meal prep.
Serving Suggestions
These wraps don't need much on the side, but I've served them with a simple cucumber salad or some steamed edamame when I wanted to make it feel like more of a meal. A squeeze of lime over the top right before eating adds a brightness that cuts through the sweetness. Sometimes I'll set out extra sesame seeds and let people sprinkle their own, which makes it feel a little more special.
- Serve with a side of miso soup for a fuller Japanese inspired meal.
- Pair with sweet potato fries if you want something heartier and a little indulgent.
- Keep extra teriyaki sauce on the side for dipping, because there's never enough.
Save These wraps have become the thing I make when I don't know what else to make, and somehow they never get boring. I hope they show up in your kitchen on a night when you need something easy, delicious, and just a little bit special.
Recipe FAQ
- → Can I prepare the teriyaki sauce ahead of time?
Yes, the teriyaki sauce keeps well in an airtight container in the refrigerator for up to 5 days. This makes meal prep convenient—simply mix the sauce beforehand and cook the chicken when ready.
- → What's the best substitute for mirin?
Mix equal parts honey and water as a 1:1 replacement for mirin. Alternatively, use brown sugar dissolved in a bit of water. Both options provide similar sweetness and body to the sauce.
- → How do I keep the wraps from falling apart?
Warm the tortillas thoroughly so they become pliable, don't overfill each wrap, and fold the sides in before rolling from the bottom. Rolling tightly and letting them sit seam-side down for a minute helps seal them.
- → Can I use a rotisserie chicken instead?
Absolutely. Shred rotisserie chicken and simply coat it with the warm teriyaki sauce. This cuts cooking time significantly and works perfectly for quick weeknight meals.
- → Are there good gluten-free alternatives?
Yes, substitute with gluten-free tortillas or wraps. Use tamari instead of soy sauce to keep the dish completely gluten-free while maintaining authentic teriyaki flavor.
- → How can I make this spicier?
Add sriracha drizzle to the wrap or layer fresh sliced chili peppers with the vegetables. You can also infuse the sauce with a pinch of red pepper flakes or add minced jalapeño for heat.