Teriyaki Chicken Wrap (Print Version)

Glazed chicken strips with fresh vegetables wrapped in soft tortillas. A satisfying Japanese fusion meal in 30 minutes.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 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 - In a small bowl, combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. Whisk until sugar dissolves completely. 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, stirring occasionally.
03 - Pour teriyaki sauce over chicken. Continue cooking and stirring for 3 to 4 minutes until sauce thickens and creates a glossy glaze coating the chicken. Remove from heat.
04 - Warm flour tortillas briefly in a dry skillet over medium heat or microwave until pliable and warm, about 30 seconds per side.
05 - Lay each tortilla flat on a clean surface. Layer with one-quarter of the shredded cabbage, carrots, and spring onions. Top with glazed chicken strips.
06 - Sprinkle toasted sesame seeds and fresh cilantro over filling if desired. Fold sides of tortilla inward, then roll tightly from bottom toward top to form a compact wrap.
07 - Serve immediately while warm, or wrap in parchment paper for portable consumption.

# Expert Tips:

01 -
  • Everything comes together in under half an hour, making it perfect for those nights when you want real flavor without the fuss.
  • The sweet and savory glaze clings to every bite, turning simple chicken into something you'll crave on repeat.
  • It travels beautifully, so you can wrap it up and take it anywhere without worrying about a mess.
02 -
  • Don't skip warming the tortillas, I learned this the hard way when mine split down the middle right as I was trying to impress someone.
  • Let the sauce reduce properly or it'll drip everywhere and turn your wrap into a soggy mess instead of a glossy masterpiece.
03 -
  • Slice the chicken against the grain so it stays tender and doesn't turn chewy after cooking.
  • Taste the teriyaki sauce before you add it to the pan and adjust the sweetness or saltiness to your liking, it's much easier to tweak now than later.
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