Pin It I was standing at my kitchen counter on a Tuesday night, staring at leftover cabbage and a package of chicken, when the idea struck. I had been craving something with that sweet-savory punch of teriyaki but didn't want to commit to a full rice bowl situation. A tortilla was sitting right there in the drawer, and suddenly everything clicked. That first wrap I rolled was messy and overstuffed, sauce dripping everywhere, but the flavor was so good I made three more the next day.
My coworker asked me what I was eating one afternoon when I brought these to the office, and the smell of ginger and soy had drifted across three desks. I ended up writing the recipe on a sticky note because she wouldn't stop talking about it. The next week, she told me her kids devoured them, and now I get texts whenever she's making a batch. It's become our little Wednesday lunch tradition, even from different kitchens.
Ingredients
- Boneless, skinless chicken breasts: I slice them thin so they cook fast and soak up the sauce better, about half an inch thick works perfectly.
- Vegetable oil: Any neutral oil will do, I've used canola and sunflower with no difference in taste.
- Soy sauce: This is the salty backbone of your teriyaki, I prefer low-sodium so I can control the saltiness myself.
- Mirin: It adds a gentle sweetness and glossy finish, but honey and water work in a pinch when my pantry is bare.
- Brown sugar: Helps the sauce caramelize and cling to the chicken, creating that sticky glaze we're after.
- Rice vinegar: A splash of acidity cuts through the sweetness and keeps everything balanced.
- Fresh ginger: Grating it releases all those aromatic oils, way more vibrant than the powdered stuff.
- Garlic clove: Minced fine so it melts into the sauce and doesn't burn in the hot pan.
- Green cabbage: Shredded thin for crunch, it stays crisp even after sitting in the wrap for a bit.
- Carrots: I use pre-shredded when I'm lazy, they add color and a hint of natural sweetness.
- Spring onions: Sliced thin, they bring a mild sharpness that wakes up the whole wrap.
- Flour tortillas: Large ones are key so you can actually fold them without everything spilling out.
- Toasted sesame seeds: Optional but they add a nutty finish and make it look like you tried harder than you did.
- Fresh cilantro leaves: I know cilantro is divisive, but if you love it, it's a bright herbaceous bonus.
Instructions
- Mix the Teriyaki Sauce:
- In a small bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic until the sugar dissolves. The smell alone will make you hungry, trust me.
- Cook the Chicken:
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add the chicken strips and sauté for 3 to 4 minutes, flipping once, until they're golden and almost cooked through.
- Glaze the Chicken:
- Pour the teriyaki sauce over the chicken and stir constantly for another 3 to 4 minutes. Watch it bubble and thicken into a glossy coating that clings to every piece.
- Warm the Tortillas:
- Heat each tortilla briefly in a dry pan or microwave for about 15 seconds until they're soft and pliable. Cold tortillas crack when you roll them, learned that the hard way.
- Assemble the Wraps:
- Lay each tortilla flat and pile on a quarter of the cabbage, carrots, and spring onions down the center. Top with a generous portion of the glazed chicken.
- Add the Finishing Touches:
- Sprinkle toasted sesame seeds and a few cilantro leaves on top if you're using them. These little extras make it feel special.
- Roll It Up:
- Fold in the left and right sides of the tortilla, then roll tightly from the bottom up, tucking as you go. A tight roll keeps everything inside where it belongs.
- Serve:
- Slice in half on the diagonal if you want to show off the layers, or wrap in parchment and take it with you. Either way, eat it while it's warm.
Pin It One Saturday afternoon, my neighbor knocked on my door asking if I had any lunch ideas for her picky eater. I handed her one of these wraps I had just made, and ten minutes later she texted me a photo of her daughter actually smiling while eating vegetables. That's when I realized this recipe had some kind of magic beyond just tasting good. It sneaks nutrition past even the toughest critics.
Storing and Reheating
I've kept these wraps in the fridge for up to two days, wrapped tightly in parchment or foil. The cabbage stays surprisingly crunchy if you don't overload the sauce. When reheating, I unwrap them and warm in a dry skillet over medium heat for a couple minutes on each side, which crisps up the tortilla again. Microwaving works too, but you lose that nice toasted exterior.
Customizing Your Wraps
Once you nail the basic version, you can play around with what goes inside. I've added thinly sliced bell peppers, swapped in purple cabbage for color, and even thrown in some quick-pickled cucumbers for extra tang. A friend of mine uses leftover rotisserie chicken and cuts the cook time in half. If you want heat, a drizzle of sriracha or a few slices of fresh jalapeño will do the trick without overpowering the teriyaki.
Serving Suggestions
These wraps are filling enough to stand alone, but I sometimes serve them with a side of miso soup or a small cucumber salad dressed in rice vinegar. If I'm feeding a crowd, I'll set up a little wrap bar with all the components separated so people can build their own. It turns dinner into an interactive thing, and everyone gets exactly what they want.
- Pair with edamame tossed in sea salt for a simple, protein-packed side.
- Serve alongside crispy sweet potato fries if you want something more indulgent.
- A cold glass of iced green tea or a light lager complements the savory-sweet flavors beautifully.
Pin It Every time I make these, I'm reminded that the best recipes aren't always the most complicated ones. They're the ones you'll actually make again on a random weeknight, the ones that taste like you care without demanding an hour of your life.
Recipe Questions & Answers
- → Can I prepare the teriyaki sauce in advance?
Yes, the teriyaki sauce can be mixed and stored in the refrigerator for up to 5 days. This makes meal prep convenient—simply reheat before cooking the chicken.
- → What's the best way to keep wraps warm if serving multiple people?
Wrap assembled wraps in parchment paper and keep them stacked in a warm container. Alternatively, warm tortillas just before assembling to maintain pliability and heat retention.
- → How do I prevent the wrap from falling apart?
Fold the sides in first before rolling tightly from the bottom. Don't overfill—use about a quarter of filling per wrap. Wrapping in parchment provides structural support.
- → Can I make this dairy-free?
Yes, this wrap is naturally dairy-free. Simply use dairy-free tortillas if needed. All other ingredients, including the teriyaki sauce, contain no dairy products.
- → What vegetables work well as substitutes?
Bell peppers, cucumber, shredded beets, or thinly sliced mushrooms work beautifully. Add leafy greens like spinach or lettuce for extra nutrition and crunch.
- → How should I store leftover teriyaki chicken?
Store cooked chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before reassembling wraps to maintain tortilla texture.