Teriyaki Chicken Wrap (Printer-Friendly)

Tender chicken glazed in savory teriyaki sauce, wrapped with crisp cabbage and carrots in a soft tortilla.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (14 ounces), 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

# How To Make It:

01 - In a small 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 chicken. Continue cooking while stirring for 3 to 4 minutes until the sauce thickens and evenly coats the chicken. Remove from heat.
04 - Heat flour tortillas briefly in a dry skillet over medium heat or microwave until pliable and warm.
05 - Lay each tortilla flat. Layer with one-quarter of the shredded cabbage, 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 each tortilla inward, then roll tightly from the bottom to form a secure wrap. Serve immediately or wrap in parchment paper for transport.

# Expert Advice:

01 -
  • It comes together faster than most takeout delivery times and tastes better too.
  • The homemade teriyaki sauce clings to the chicken in a way that bottled versions never quite manage.
  • You can prep everything in advance and assemble wraps throughout the week without them getting soggy.
  • It satisfies that craving for something sweet and savory without feeling heavy afterward.
02 -
  • Don't skip warming the tortillas or they'll crack when you try to roll them, and you'll end up with a sad open-faced situation.
  • Let the teriyaki sauce reduce properly or it'll be too thin and make your wrap soggy within minutes.
  • Slice your chicken strips evenly so they all cook at the same rate and none end up dry or undercooked.
03 -
  • Use a box grater to shred your cabbage and carrots quickly, and they'll be the perfect texture for wrapping.
  • If your teriyaki sauce gets too thick, add a splash of water or chicken broth to loosen it back up.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on, it wakes up their flavor and makes them taste fresher.
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