Teriyaki Chicken Wrap (Printable)

Glazed chicken strips wrapped with crisp cabbage and carrots in soft tortillas. A satisfying Japanese fusion meal ready in 30 minutes.

# What You'll Need:

→ Chicken

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

→ Teriyaki Sauce

03 - 4 tablespoons soy sauce
04 - 2 tablespoons mirin, or 1 tablespoon honey plus 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 Make It:

01 - Combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic in a small bowl. 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 until golden and nearly cooked through.
03 - Pour teriyaki sauce over chicken and continue cooking while stirring for 3 to 4 minutes until sauce thickens and coats the chicken evenly. Remove from heat.
04 - Warm flour tortillas briefly in a dry skillet or microwave until soft and pliable.
05 - Lay each tortilla flat and layer with one-quarter of the shredded cabbage, carrots, and sliced spring onions. Top with glazed chicken strips.
06 - Sprinkle toasted sesame seeds and fresh cilantro leaves over each wrap if desired.
07 - Fold the sides of each tortilla inward, then roll tightly from the bottom to form a secure wrap.
08 - Serve immediately or wrap in parchment paper for portable consumption.

# Expert Tips:

01 -
  • Everything comes together in under thirty minutes, which feels like a small miracle on a Tuesday.
  • The teriyaki glaze clings to the chicken in a way that makes even picky eaters come back for seconds.
  • You can prep the vegetables the night before and just cook the chicken when hunger strikes.
  • It tastes like takeout but costs a fraction of the price and you control every ingredient.
02 -
  • Don't skip warming the tortillas or they'll crack when you roll them, and cold tortillas just don't taste right.
  • Let the sauce reduce properly so it coats the chicken instead of pooling at the bottom of the wrap.
  • Pat the chicken dry before cooking so it browns instead of steaming in its own moisture.
03 -
  • Toast the sesame seeds in a dry pan for just a minute until they smell nutty, it makes a bigger difference than you'd think.
  • If your sauce is too thick, add a tablespoon of water at a time until it loosens up and coats the chicken evenly.
  • Use kitchen scissors to cut the chicken into strips instead of a knife, it's faster and safer when you're in a hurry.
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