Teriyaki Chicken Wrap (Print Version)

Glazed chicken strips with savory teriyaki sauce, crisp vegetables, and soft tortillas. A quick, satisfying Japanese fusion meal.

# Ingredient List:

→ Chicken

01 - 2 boneless, skinless chicken breasts (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 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

# Steps:

01 - In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic until combined. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken strips and sauté for 3 to 4 minutes until golden and nearly cooked through.
03 - Pour teriyaki sauce over the chicken. Continue cooking and stirring for 3 to 4 minutes until the sauce thickens and glazes the chicken. Remove from heat.
04 - Warm flour tortillas briefly in a dry pan or microwave until pliable and warm.
05 - Lay each tortilla flat. Layer with one quarter of the shredded cabbage, carrots, and spring onions. Top with glazed chicken strips.
06 - Sprinkle each wrap with toasted sesame seeds and fresh cilantro if desired.
07 - Fold the sides of each tortilla inward, then roll up tightly from the bottom to form a secure wrap.
08 - Serve immediately, or wrap in parchment paper for portability.

# Expert Tips:

01 -
  • It takes less than half an hour and uses ingredients you probably already have tucked in your pantry.
  • The teriyaki glaze is sweet, salty, and just sticky enough to make every bite feel indulgent without any fuss.
  • You can eat it with your hands, which somehow makes it taste even better on a busy night.
02 -
  • Don't crowd the pan when cooking the chicken or it will steam instead of brown, and you'll lose that caramelized edge.
  • Let the sauce reduce fully so it clings to the chicken instead of pooling at the bottom of the wrap and making the tortilla soggy.
03 -
  • Slice the chicken against the grain so every piece is tender and easy to bite through, especially when it's wrapped up tight.
  • Taste the teriyaki sauce before you pour it on the chicken and adjust the sweetness or saltiness to your liking, it's easier to fix it in the bowl than in the pan.
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