Teriyaki Chicken Wrap (Printable)

Glazed chicken strips with teriyaki sauce, fresh vegetables, and soft tortillas for a satisfying meal.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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

# Directions:

01 - In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic until well combined. 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, stirring frequently, for 3 to 4 minutes until sauce thickens and coats chicken evenly. Remove from heat.
04 - Warm flour tortillas briefly in a dry pan or microwave until pliable and warm.
05 - Lay each tortilla flat on a clean surface. Layer with one-quarter of the shredded cabbage, shredded carrots, and sliced spring onions. Top with glazed chicken strips.
06 - Sprinkle each wrap with toasted sesame seeds and fresh cilantro leaves if desired.
07 - Fold the sides of the tortilla inward, then roll up tightly from the bottom to form a secure wrap.
08 - Serve immediately, or wrap in parchment paper for convenient transport.

# Expert Advice:

01 -
  • Everything comes together in one skillet, which means less cleanup and more time to actually enjoy dinner.
  • The cabbage stays crisp even after wrapping, giving you that satisfying crunch in every bite.
  • You can make the teriyaki sauce in bulk and keep it in the fridge for whenever the craving hits.
  • It tastes like takeout but costs a fraction of the price and you know exactly what went into it.
02 -
  • If your sauce isn't thickening, turn up the heat slightly and let it bubble for an extra minute, it should coat the back of a spoon when ready.
  • Don't skip warming the tortillas, I learned this the hard way when mine split down the middle during a picnic.
  • Let the chicken rest in the glaze for a minute off the heat so the flavors really sink in before assembling.
03 -
  • Grate the ginger with a microplane instead of chopping it, you'll get more flavor and no fibrous bits.
  • Make extra teriyaki sauce and toss it with stir-fried vegetables, noodles, or even roasted salmon later in the week.
  • If your tortillas keep tearing, try steaming them for a few seconds instead of dry heating, they'll be more pliable.
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