Teriyaki Chicken Wrap

The smell of caramelizing teriyaki sauce hit me before I even stepped into the kitchen that afternoon. My sister was standing at the stove, spatula in hand, grinning like she'd just cracked some kind of code. She'd been experimenting all week with wraps, trying to make something that didn't fall apart by the third bite. This one stuck, and I mean that literally and figuratively.

I made these for a picnic once, rolled them tight in parchment paper and stacked them in a basket. By the time we spread out the blanket, the wraps had soaked up just enough of that sticky teriyaki goodness to taste even better than when they were fresh. Everyone kept asking what restaurant they came from. I didn't have the heart to tell them it took me less time than ordering takeout.

Ingredients

• Boneless, skinless chicken breasts: Slicing them thin means they cook fast and soak up the sauce like little flavor sponges.
• Vegetable oil: Just enough to get a golden sear on the chicken without making things greasy.
• Soy sauce: The salty backbone of the teriyaki glaze, it brings out every other flavor in the mix.
• Mirin: This sweet rice wine adds a subtle depth, but honey and water work in a pinch if your pantry's running low.
• Brown sugar: It melts into the sauce and gives that glossy, slightly sticky finish you see in good teriyaki.
• Rice vinegar: A splash of brightness that keeps the sweetness from taking over completely.
• Fresh ginger: Grating it releases oils that make the whole kitchen smell like something special is happening.
• Garlic clove: Minced fine so it melts into the sauce and doesn't overpower the ginger.
• Shredded green cabbage: Adds crunch and a mild bitterness that balances the sweet glaze perfectly.
• Shredded carrots: They bring color and a touch of natural sweetness that plays nicely with the teriyaki.
• Spring onions: Sliced thin, they add a fresh sharpness that cuts through the richness.
• Flour tortillas: Soft and pliable, they hold everything together without stealing the spotlight.
• Toasted sesame seeds: Optional, but they add a nutty crunch that makes each bite feel more complete.
• Fresh cilantro leaves: A few sprigs bring a burst of green freshness right at the end.

Instructions

Mix the teriyaki sauce:

In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic until the sugar starts to dissolve. Set it aside so the flavors can get acquainted while you cook.

Sear the chicken:

Heat vegetable 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 or two until they turn golden, then stir and cook for another 3 to 4 minutes until nearly cooked through.

Glaze the chicken:

Pour the teriyaki sauce over the chicken and keep stirring as it bubbles and thickens into a glossy coating. This takes about 3 to 4 minutes, and you'll know it's ready when the sauce clings to every piece.

Warm the tortillas:

Heat each tortilla briefly in a dry pan or microwave for a few seconds until they're soft and easy to fold. Cold tortillas crack, warm ones cooperate.

Assemble the wraps:

Lay each tortilla flat and pile a quarter of the cabbage, carrots, and spring onions down the center, then top with a generous helping of glazed chicken. If you're using sesame seeds or cilantro, sprinkle them on now.

Roll them up:

Fold the sides of the tortilla in toward the center, then roll tightly from the bottom up like you're tucking in a blanket. Press gently so everything stays put.

Serve:

Slice in half on the diagonal if you want to show off the colorful layers, or wrap in parchment paper for easy eating on the go.

Save

There was this one evening when I had nothing but leftover rotisserie chicken and a few sad vegetables in the crisper. I threw this together out of desperation, and it turned into one of those meals that reminds you cooking doesn't have to be complicated to feel like a win. My roommate still asks for it by name.

Making It Your Own

If you like heat, a drizzle of sriracha or a few slices of fresh chili will wake up the sweetness without drowning it out. I've also swapped in whole wheat tortillas when I'm pretending to be healthy, and honestly, they hold up just as well. Sometimes I'll toss in extra spring onions or a handful of fresh spinach if I'm feeling virtuous.

Storage and Reheating

These wraps are best eaten fresh, but if you need to prep ahead, keep the components separate and assemble right before eating. The chicken reheats beautifully in a skillet for a minute or two, and the veggies stay crisp in the fridge for a couple of days. I've even packed them cold for lunch and they still taste great, just a little less saucy.

Tools and Timing

A large skillet gives the chicken room to sear instead of steam, which makes all the difference in texture. Keep a mixing bowl handy for the sauce so you're not scrambling mid-cook, and use a sharp knife to slice the chicken thin so it cooks evenly.

• If you're feeding a crowd, double the recipe and line up an assembly station so everyone can build their own.
• Parchment paper is your best friend for wrapping these up without the filling sliding out the back.
• A quick toast of the sesame seeds in a dry pan before sprinkling adds a deeper, nuttier flavor that's worth the extra minute.

Save

This wrap has gotten me through rushed weeknights, lazy Sundays, and more than a few lunches where I needed something that felt like effort but didn't require any. I hope it does the same for you.

Recipe Q&A

→ Can I prepare the teriyaki sauce ahead of time?

Yes, the teriyaki sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Simply reheat it gently before using with the chicken.

→ What can I substitute for mirin?

Mix equal parts honey and water (1 tbsp each), or use 1 tbsp honey alone. For a closer flavor match, try 1 tbsp sake mixed with 1/2 tsp sugar, though regular honey works well for most palates.

→ How do I prevent the wraps from falling apart?

Warm the tortillas thoroughly before filling so they're pliable and less likely to crack. Don't overfill each wrap, and fold the sides in before rolling from the bottom. Let them sit seam-side down for a minute before serving.

→ Can I make this dairy-free?

Yes, this dish is naturally dairy-free if you use dairy-free tortillas or standard flour tortillas. Check labels carefully, as some wraps may contain milk products. All other ingredients are dairy-free.

→ What's the best way to store leftovers?

Store the glazed chicken and vegetables separately from the tortillas in airtight containers for up to 3 days. Assemble fresh wraps when ready to eat to maintain texture. The chicken can also be refrigerated for quick meal prep throughout the week.

→ How can I make this spicier?

Add sriracha or fresh chili slices directly into the wraps, or stir sriracha into the teriyaki sauce while cooking the chicken. Start with a small amount and adjust to your heat preference.