Teriyaki Chicken Wrap (Printable Version)

Glazed chicken strips with crisp cabbage and carrots in a soft tortilla. A satisfying Japanese fusion meal ready in 30 minutes.

# 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 mixed with 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 Steps:

01 - In a small mixing 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, stirring occasionally, until golden and nearly cooked through.
03 - Pour teriyaki sauce over the cooked chicken. Continue cooking and stirring for 3 to 4 minutes until sauce thickens and coats the chicken evenly. Remove from heat.
04 - Warm flour tortillas briefly 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 work surface. Layer with one quarter of the shredded cabbage, shredded carrots, and sliced spring onions. Top with glazed chicken strips.
06 - Sprinkle 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. Serve immediately or wrap in parchment paper for portable consumption.

# Tips for Success:

01 -
  • It delivers that restaurant-style teriyaki glaze without any bottled shortcuts or mystery ingredients.
  • The crunch of fresh cabbage against tender glazed chicken creates a texture contrast that keeps every bite interesting.
  • You can have dinner on the table in half an hour, even on your most chaotic weeknights.
  • It wraps up beautifully for lunch the next day, holding its shape and flavor without getting soggy.
02 -
  • Don't skip warming the tortillas, cold ones will tear the moment you try to fold them and you'll lose half your filling.
  • Let the sauce fully thicken on the chicken before removing it from heat, otherwise it'll make your wrap soggy within minutes.
  • Slice the chicken thin and uniform so every strip cooks at the same rate and you don't end up with some pieces dry and others undercooked.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on, it wakes up their flavor and adds a deeper nuttiness.
  • If your sauce is too thick, add a teaspoon of water at a time while it's still in the pan until it reaches a pourable glaze consistency.
  • Use a sharp knife to slice your wraps cleanly in half, a dull one will squish everything out the sides and ruin your beautiful roll.
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