Teriyaki Chicken Wrap (Printable Version)

Tender chicken glazed in savory teriyaki, wrapped with crisp cabbage, carrots, and spring onions in a soft tortilla.

# 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 and Garnish

12 - 4 large flour tortillas
13 - 1 teaspoon toasted sesame seeds, optional
14 - Fresh cilantro leaves, optional

# How to Make It:

01 - In a small mixing bowl, combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. Whisk together 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 the prepared teriyaki sauce over the chicken. Continue cooking and stirring for 3 to 4 minutes until the sauce thickens and coats the chicken evenly. Remove from heat.
04 - Warm the flour tortillas in a dry skillet over medium heat or microwave for 30 seconds until pliable and warm.
05 - Lay each tortilla flat on a clean surface. Layer each with one quarter of the shredded cabbage, shredded carrots, and sliced spring onions. Top with glazed chicken strips divided equally among wraps.
06 - Sprinkle with toasted sesame seeds and fresh cilantro if desired. Fold the sides of the tortilla inward, then roll up tightly from the bottom to form a secure wrap.
07 - Serve immediately while warm, or wrap in parchment paper for transport and consume within 2 hours.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually enjoy eating.
  • The homemade teriyaki sauce tastes leagues better than bottled versions and takes under two minutes to whisk together.
  • You can prep the vegetables ahead and have dinner ready faster than ordering takeout.
  • It reheats beautifully, so leftovers never feel like a compromise.
02 -
  • Don't skip warming the tortillas or they'll crack when you fold them, and half your filling will end up on the counter.
  • Let the sauce reduce fully so it coats the chicken instead of pooling at the bottom of your wrap and making everything soggy.
  • Slice the chicken evenly so every piece cooks at the same rate and you don't end up with some bits overdone and others undercooked.
03 -
  • Grate the ginger on a fine grater so it melts into the sauce instead of leaving fibrous bits behind.
  • If your sauce isn't thickening, mix half a teaspoon of cornstarch with a tablespoon of water and stir it in during the last minute of cooking.
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on; it wakes up their flavor and makes them taste freshly cracked.
Go Back