Teriyaki Chicken Wrap (Printable)

Glazed chicken strips with teriyaki sauce, fresh vegetables, and aromatic seasonings wrapped in soft tortillas.

# What You 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
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:

01 - Combine soy sauce, mirin, brown sugar, rice vinegar, ginger, and 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 chicken evenly. Remove from heat.
04 - Heat flour tortillas in a dry skillet over medium heat or microwave for 20 to 30 seconds until pliable and warm.
05 - Lay each tortilla flat on a clean surface. Layer with one-quarter of the cabbage, carrots, and spring onions. Top with glazed chicken strips.
06 - Sprinkle sesame seeds and cilantro over chicken. Fold sides of tortilla inward, then roll tightly from bottom to create a secure wrap.
07 - Serve wraps immediately while warm, or wrap in parchment paper for portability.

# Expert Advice:

01 -
  • It comes together in less time than it takes to order takeout and tastes just as bold.
  • The crunch from the cabbage against the tender glazed chicken is ridiculously satisfying.
  • You can make the sauce in one bowl and cook everything in one pan.
  • It works hot off the stove or wrapped tight for lunch the next day.
02 -
  • Don't skip warming the tortillas or they'll tear when you try to roll them, and you'll lose half your filling.
  • Let the sauce reduce fully so it clings to the chicken instead of pooling at the bottom of the wrap.
  • Slice the chicken thin and even so every piece cooks at the same rate and stays tender.
03 -
  • Grate the ginger on the smallest holes of your grater so it melts into the sauce instead of leaving fibrous bits.
  • Use a hot skillet and don't crowd the chicken so it browns instead of steaming.
  • Taste the sauce before adding it to the pan and adjust sweetness or salt to your liking.
  • Let the chicken rest for a minute after cooking so the glaze sets and doesn't run everywhere when you bite in.
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