Teriyaki Chicken Wrap

The skillet was hissing louder than I expected, and the smell of ginger hit me before the garlic even made it into the pan. I was rushing through dinner on a Wednesday night, trying to use up the last of the chicken before it went bad, when I realized I had accidentally made something really good. The teriyaki glaze bubbled up thick and glossy, clinging to every strip of meat, and I knew immediately this wasn't going to be just another leftover night. I grabbed tortillas instead of rice, piled everything in, and that first bite made me forget I was supposed to be in a hurry.

I made these wraps for my sister once when she stopped by unannounced, still in her scrubs from a long shift. She sat at the counter, exhausted, and devoured two of them without saying much. When she finally looked up, she just said, this is exactly what I needed. That stuck with me because sometimes food doesn't have to be fancy to matter.

Ingredients

• Boneless, skinless chicken breasts: Slice them thin so they cook fast and soak up the sauce, and don't worry if the pieces aren't perfect.
• Vegetable oil: Just enough to keep the chicken from sticking, any neutral oil works fine here.
• Soy sauce: This is the salty backbone of the teriyaki, and I always use low sodium so I can control the flavor better.
• Mirin: It adds a gentle sweetness and shine, but if you don't have it, honey and water do the job surprisingly well.
• Brown sugar: It caramelizes into the sauce and gives it that glossy, restaurant style finish.
• Rice vinegar: A little tang keeps the sweetness in check and brightens everything up.
• Fresh ginger: Grate it finely so it melts into the sauce, the sharpness is what makes the teriyaki taste alive.
• Garlic clove: Minced small, it disappears into the glaze but leaves behind all the warmth.
• Shredded green cabbage: It stays crisp even after the chicken goes on top, adding crunch and freshness.
• Shredded carrots: They bring a hint of sweetness and a pop of color that makes the wrap look as good as it tastes.
• Spring onions: Slice them thin for a mild, grassy bite that cuts through the richness.
• Flour tortillas: Warm them up first so they fold without tearing, and use the large ones so you have room to pack everything in.
• Toasted sesame seeds: Optional, but they add a nutty finish and make it feel a little more special.
• Fresh cilantro leaves: If you like cilantro, toss a few on top for brightness, if not, skip it entirely.

Instructions

Mix the teriyaki sauce:

Whisk together the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small bowl until the sugar dissolves. Set it aside while you cook the chicken so the flavors can mingle.

Cook the chicken strips:

Heat the oil in a large skillet over medium high heat, then add the chicken strips in a single layer. Let them sizzle for three to four minutes, stirring occasionally, until they turn golden and are almost cooked through.

Glaze the chicken:

Pour the teriyaki sauce over the chicken and keep stirring for another three to four minutes. The sauce will bubble, thicken, and coat every piece in a glossy, sticky glaze.

Warm the tortillas:

Heat each tortilla in a dry pan for a few seconds on each side, or wrap them in a damp towel and microwave for 20 seconds. This keeps them soft and easy to fold.

Assemble the wraps:

Lay a tortilla flat and pile a quarter of the cabbage, carrots, and spring onions down the center. Top with a generous scoop of the glazed chicken.

Add garnishes:

Sprinkle sesame seeds and cilantro over the filling if you're using them. These little touches make a big difference in flavor and presentation.

Roll it up:

Fold in the sides of the tortilla, then roll from the bottom up, tucking as you go to keep everything inside. Press gently so it holds together.

Serve:

Eat them right away while the chicken is still warm, or wrap each one in parchment paper if you're taking them to go.

Save

I packed these wraps for a picnic once, each one rolled tight in parchment and stacked in a basket. We ate them sitting on a blanket under a tree, and even cold they tasted good, the teriyaki still sweet and the vegetables still crunchy. It was one of those meals that didn't need reheating to be worth remembering.

Shortcuts and Swaps

If you're really pressed for time, grab a rotisserie chicken from the store, shred the meat, and toss it with the teriyaki sauce in a hot pan for a minute or two. You can also use pre shredded coleslaw mix instead of chopping cabbage and carrots separately. For a gluten free version, swap the flour tortillas for rice wraps or lettuce leaves, and use tamari instead of soy sauce.

Making It Your Own

This recipe is forgiving and takes well to changes. Add a drizzle of sriracha or a few slices of fresh chili if you want heat. Toss in some sliced bell peppers or cucumber for extra crunch. You can even swap the chicken for tofu or shrimp, just adjust the cooking time so everything gets properly glazed.

Storage and Reheating

These wraps are best eaten fresh, but if you have leftovers, store the chicken and vegetables separately from the tortillas so nothing gets soggy. Keep everything in airtight containers in the fridge for up to two days. When you're ready to eat, reheat the chicken in a skillet, warm a fresh tortilla, and assemble a new wrap.

• Don't microwave assembled wraps or the tortilla will turn rubbery and the vegetables will wilt.
• If you're meal prepping, portion out the chicken and veggies into containers and roll the wraps fresh each day.
• Teriyaki sauce can be made ahead and stored in the fridge for up to a week, just give it a stir before using.

Save

There's something satisfying about a meal that comes together this quickly and still feels complete. These wraps have earned a permanent spot in my weeknight rotation, and I hope they do the same for you.

Recipe Questions & Answers

→ Can I prepare the teriyaki sauce ahead of time?

Yes, the teriyaki sauce can be mixed and stored in an airtight container in the refrigerator for up to 5 days. Simply reheat gently before using.

→ What's a good substitute for mirin?

Mix equal parts honey and water (1 tbsp honey + 1 tbsp water) as a direct replacement. You can also use a combination of sugar and rice vinegar for a similar sweet-savory balance.

→ How do I prevent the wraps from falling apart?

Warm the tortillas just before filling to make them pliable. Don't overfill each wrap, and roll tightly from the bottom, folding in the sides as you go. Wrapping in parchment paper helps hold everything together.

→ Can I use a different protein instead of chicken?

Absolutely. Beef strips, pork tenderloin, or firm tofu work wonderfully with teriyaki sauce. Adjust cooking times based on the thickness and density of your chosen protein.

→ Is this dairy-free?

Yes, using standard flour tortillas and dairy-free wraps makes this completely dairy-free. Verify that your tortillas don't contain milk or butter, and all the other ingredients are naturally free of dairy products.

→ Can I make this spicier?

Definitely. Add sriracha sauce to the teriyaki glaze, drizzle it on the finished wrap, or layer fresh sliced chili peppers inside for additional heat.