Teriyaki Chicken Wrap

My coworker used to bring these wraps to our Friday potlucks, and I'd watch them disappear before anything else hit the table. The smell of ginger and soy sauce would fill the break room, and everyone would hover near her container like seagulls. One day I asked for the recipe, and she laughed and said it was just whatever she had left in her fridge on Thursday nights. That's when I realized the best meals don't need to be complicated, they just need to taste like something you'd actually crave on a regular Tuesday.

I started making these on Sunday nights when my weeknight energy was at its lowest. There's something deeply satisfying about watching that sauce bubble and thicken in the pan, turning plain chicken strips into something glossy and restaurant-worthy. My kid, who usually picks at vegetables, will actually eat the cabbage and carrots when they're tucked inside these wraps. I think it's the sweetness of the teriyaki that tricks him into thinking it's all part of the same thing.

Ingredients

• Boneless, skinless chicken breasts: Cutting them into thin strips helps them cook fast and soak up more of that sticky teriyaki glaze.
• Vegetable oil: Any neutral oil works here, I've used canola, sunflower, even a little sesame oil when I'm feeling fancy.
• Soy sauce: This is the backbone of your teriyaki, go for low-sodium if you're sensitive to salt since it reduces down and concentrates.
• Mirin: It adds a subtle sweetness and shine, but if you don't have it, the honey and water swap works surprisingly well.
• Brown sugar: White sugar works too, but brown gives a deeper, almost caramel-like sweetness that I prefer.
• Rice vinegar: Just a tablespoon cuts through all that sweetness and keeps the sauce from being one-note.
• Fresh ginger: Grating it releases so much more flavor than the jarred stuff, and it makes your kitchen smell incredible.
• Garlic clove: One clove is enough to add depth without overpowering the ginger.
• Green cabbage: Shred it thin so it stays crisp but doesn't make the wrap bulky or hard to bite through.
• Carrots: I use a box grater for speed, and they add a slight sweetness and crunch that balances the savory chicken.
• Spring onions: These bring a mild sharpness and a pop of green that makes everything look more alive.
• Flour tortillas: Go for the soft, pliable kind, not the thick burrito-style ones, or they'll overpower the filling.
• Toasted sesame seeds: Optional, but they add a nutty crunch and make the wraps look like you tried harder than you did.
• Fresh cilantro: I know it's divisive, but if you like it, it brings a brightness that ties everything together.

Instructions

Make the teriyaki sauce:

Whisk together the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small bowl until the sugar dissolves. The smell alone will make you hungry.

Cook the chicken:

Heat the oil in a large skillet over medium-high heat, add the chicken strips, and cook them for about 3 to 4 minutes until they're golden on the edges and just cooked through. Don't crowd the pan or they'll steam instead of sear.

Glaze with teriyaki:

Pour the sauce over the chicken and keep stirring for another 3 to 4 minutes until it thickens and clings to every piece. You'll know it's ready when the chicken looks shiny and the sauce coats the back of your spoon.

Warm the tortillas:

Heat them in a dry skillet for a few seconds on each side or wrap them in a damp towel and microwave for 20 seconds. This makes them flexible and prevents tearing when you roll.

Build the wraps:

Lay a tortilla flat and pile on a quarter of the cabbage, carrots, and spring onions in the center, then top with the glazed chicken. Don't overfill or you'll struggle to close it.

Add garnishes:

Sprinkle sesame seeds and cilantro on top if you're using them. These little touches make it feel less like leftovers and more like lunch you'd pay for.

Roll it up:

Fold in the left and right sides of the tortilla, then roll from the bottom up, tucking tightly as you go. If you're packing it to go, wrap it in parchment paper to hold everything together.

Serve:

Slice it in half on the diagonal if you want to look fancy, or just eat it whole standing over the counter. Both are valid.

Save

The first time I packed these for a picnic, I wrapped them in parchment and tied them with kitchen twine like I'd seen in some magazine photo. My friend laughed and said I was being extra, but then she took a bite and went quiet for a second before asking if I had more. That's the thing about food that actually tastes good, it stops the conversation just long enough for people to realize they're enjoying themselves.

What to Do with Leftovers

If you have extra chicken and veggies, store them separately from the tortillas so nothing gets soggy overnight. The glazed chicken tastes even better the next day after the flavors have had time to settle, and you can reheat it gently in a skillet or microwave. I've also tossed leftover chicken and veggies over rice or greens when I didn't feel like wrapping anything, and it worked just as well.

How to Make It Your Own

You can swap the chicken for thinly sliced pork, tofu, or even shrimp if that's what you have on hand. I've added thinly sliced bell peppers, cucumber sticks, or even a handful of fresh spinach when I wanted more crunch or color. A drizzle of sriracha or a smear of mayo mixed with a little lime juice can change the whole vibe if you want something creamier or spicier.

Storing and Reheating

Wraps are best eaten fresh, but if you need to make them ahead, wrap each one tightly in plastic wrap or parchment and store them in the fridge for up to a day. The tortilla will soften a bit, but it won't fall apart. If you're reheating, unwrap it and warm it in a dry skillet over medium heat for a minute on each side to crisp it back up slightly.

• Store the filling and tortillas separately if you're meal prepping for more than a day.
• You can freeze the cooked glazed chicken for up to a month and thaw it when you need a quick lunch.
• Always taste your teriyaki sauce before adding it to the chicken so you can adjust the sweetness or saltiness to your liking.

Save

These wraps have become my go-to whenever I need something that feels like I put in effort but didn't actually drain my evening. They're proof that you don't need a long ingredient list or fancy techniques to make something people remember.

Recipe FAQs

→ Can I prepare the teriyaki sauce ahead of time?

Yes, the teriyaki sauce keeps well in the refrigerator for up to 5 days. Mix the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic together and store in an airtight container. Simply reheat gently before cooking the chicken.

→ What's a good substitute for mirin?

Mirin adds sweetness and depth to the glaze. If unavailable, mix 1 tablespoon honey with 1 tablespoon water as a substitute. Alternatively, use 1.5 tablespoons of honey or maple syrup for a similar effect.

→ How can I make this dairy-free?

Most flour tortillas are already dairy-free, but always check the label. The teriyaki sauce and filling are naturally dairy-free. Opt for certified dairy-free wraps if you have a dairy allergy or sensitivity.

→ Can I use a different protein instead of chicken?

Absolutely. Thinly sliced beef, pork, turkey, or tofu work beautifully with teriyaki sauce. Adjust cooking times based on thickness and the protein you choose. Seafood like shrimp also pairs well with teriyaki.

→ How do I prevent the tortillas from falling apart?

Warm the tortillas thoroughly to make them pliable, but not hot enough to become brittle. A brief warming in a dry skillet or microwave works best. Don't overfill the wraps, and ensure to fold the sides in before rolling tightly from the bottom.

→ What's the best way to store leftovers?

Wrap cooled wraps individually in parchment paper and store in an airtight container in the refrigerator for up to 3 days. You can also store the glazed chicken and vegetables separately and assemble fresh wraps as needed.