Teriyaki Chicken Wrap (Printable)

Juicy teriyaki chicken with crisp vegetables nestled in a warm tortilla. A satisfying Japanese-fusion meal.

# What You Need:

→ 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

# Directions:

01 - In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. 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 and continue cooking, stirring frequently, for 3 to 4 minutes until the sauce thickens and coats the chicken evenly. Remove from heat.
04 - Warm flour tortillas briefly in a dry skillet or microwave until pliable and warm.
05 - Lay each tortilla flat and layer with a quarter portion of shredded cabbage, carrots, and sliced spring onions. Top with glazed chicken strips.
06 - Sprinkle toasted sesame seeds and fresh cilantro leaves over the filling if desired.
07 - Fold the sides of the tortilla inward, then roll tightly from the bottom to create a secure wrap. Serve immediately or wrap in parchment paper for transport.

# Expert Hints:

01 -
  • It comes together in under half an hour, so you can have a real meal even when time isnt on your side.
  • The teriyaki glaze clings to every piece of chicken and seeps into the vegetables, giving every bite that sticky sweet umami hit.
  • Its endlessly adaptable, you can toss in whatever vegetables are wilting in your crisper and itll still taste intentional.
02 -
  • Dont overcrowd the pan when cooking the chicken, or itll steam instead of sear and you wont get those caramelized edges.
  • The sauce will seem thin at first, but it thickens fast once the sugar starts to caramelize, so dont walk away or itll burn.
  • Let the tortillas cool for just a few seconds after warming them, or the heat will wilt the cabbage and make everything soggy.
03 -
  • Grate the ginger on the smallest holes of your grater so it almost turns into a paste, it distributes more evenly and you wont bite into any fibrous chunks.
  • Taste the sauce before you pour it over the chicken, if its too salty, add a tiny splash of water or an extra pinch of sugar to balance it out.
  • Use a hot pan and resist the urge to stir the chicken constantly, letting it sit for a moment gives you those golden caramelized bits that make the dish.
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