Save to Pins My neighbor once brought me lunch wrapped in foil, still warm from her kitchen. Inside was a teriyaki chicken wrap that tasted like someone had bottled up a weeknight dinner and made it portable. The chicken was glossy and sweet, the cabbage stayed crisp, and I ate it standing over the sink because I couldn't wait. I asked her for the recipe that same afternoon.
I started making these on Sunday nights and packing them for the week. My kids would steal bites before I could roll them up, licking teriyaki off their fingers and asking if dinner could just be wraps forever. It became our quick-fix meal, the one I'd reach for when the fridge looked bare but I still wanted something that felt intentional.
Ingredients
- Boneless, skinless chicken breasts (400 g): Slice them thin so they cook fast and soak up the glaze evenly, no dry spots or rubbery edges.
- Vegetable oil (1 tbsp): Just enough to get a golden sear on the chicken without making it greasy.
- Soy sauce (4 tbsp): The salty backbone of the teriyaki, use low sodium if you're watching salt or it can overwhelm.
- Mirin (2 tbsp): Adds a subtle sweetness and shine, but honey and water work in a pinch if your pantry is bare.
- Brown sugar (2 tbsp): Caramelizes into that sticky glaze you want clinging to every piece of chicken.
- Rice vinegar (1 tbsp): Cuts through the sweetness with a little tang, keeps the sauce from feeling one note.
- Fresh ginger (1 tsp, grated): The warm bite that makes the sauce taste alive, not flat or bottled.
- Garlic (1 clove, minced): A whisper of sharpness that rounds out the ginger beautifully.
- Shredded green cabbage (1 cup): Stays crunchy even after sitting, adds texture that makes each bite interesting.
- Shredded carrots (1 cup): Sweet crunch and a pop of color, plus they never wilt on you.
- Spring onions (2, thinly sliced): Fresh and slightly sharp, they brighten the whole wrap without overpowering.
- Large flour tortillas (4): Soft and pliable, they hold everything together without tearing when you fold.
- Toasted sesame seeds (1 tsp, optional): A nutty finish that makes the wrap feel restaurant fancy.
- Fresh cilantro leaves (optional): Herby and bright, love it or leave it depending on your taste.
Instructions
- Mix the teriyaki sauce:
- Whisk together 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.
- Sear the chicken:
- Heat oil in a large skillet over medium high heat and add the chicken strips, letting them sizzle and turn golden for 3 to 4 minutes. Don't crowd the pan or they'll steam instead of sear.
- Glaze the chicken:
- Pour the teriyaki sauce over the chicken and stir constantly for 3 to 4 minutes until it thickens and coats every piece with a glossy sheen. Remove from heat before it gets too sticky.
- Warm the tortillas:
- Heat tortillas briefly in a dry pan or microwave for about 10 seconds until they're soft and bendable. Cold tortillas crack, warm ones fold like a dream.
- Layer the filling:
- Lay each tortilla flat and pile on a quarter of the cabbage, carrots, and spring onions, then top with glazed chicken. Keep the filling centered so it rolls neatly.
- Garnish and finish:
- Sprinkle sesame seeds and cilantro over the top if you're using them. These little touches make it feel special.
- Roll it up:
- Fold in the sides of the tortilla, then roll tightly from the bottom to seal everything inside. A tight roll keeps the filling from spilling out mid bite.
- Serve or pack:
- Slice in half and serve right away, or wrap in parchment paper for a lunch that holds up beautifully. These travel better than most wraps I've tried.
Save to Pins One afternoon I packed these for a picnic and forgot napkins. We ate them sitting on a blanket, teriyaki dripping onto our hands, laughing because it tasted too good to care about the mess. That's when I realized food doesn't have to be tidy to be perfect.
Making It Your Own
If you like heat, drizzle sriracha into the wrap before rolling or toss sliced fresh chili in with the veggies. I've also swapped the cabbage for shredded lettuce when that's what I had, and it worked just fine. Rotisserie chicken is a lifesaver on busy nights, just toss it with warmed teriyaki sauce and skip the skillet altogether.
Storage and Reheating
These hold up in the fridge for a day if wrapped tightly in parchment, though the tortilla softens a bit. I don't recommend reheating the whole wrap, instead warm the chicken separately and assemble fresh if you can. The veggies stay crunchier that way and the wrap doesn't get soggy or limp.
What to Serve Alongside
I usually keep it simple with a handful of rice crackers or a small bowl of miso soup. Sometimes I'll slice up cucumber and toss it with rice vinegar and a pinch of sugar for a quick pickle. These wraps are filling enough on their own, so sides can be light and refreshing.
- Edamame sprinkled with sea salt makes a great quick side.
- A cold sesame noodle salad pairs nicely if you're feeding a crowd.
- Pickled ginger on the side adds a bright, tangy contrast.
Save to Pins This wrap taught me that convenience and flavor don't have to be enemies. It's become my answer to tired weeknights and hungry afternoons, proof that something simple can still feel like you tried.
Questions & Answers
- → 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 in advance and store in an airtight container.
- → What's the best way to store leftover wraps?
Wrap each finished wrap individually in parchment paper or foil and refrigerate for up to 2 days. For best texture, store the glazed chicken and vegetables separately from the tortillas, then assemble when ready to eat.
- → How can I make this spicier?
Add a drizzle of sriracha or sambal oelek to the teriyaki sauce, or layer sliced fresh chili peppers into the wrap before rolling. You can also increase the ginger amount for more heat and depth.
- → Is mirin essential or can I substitute it?
Mirin adds authentic sweetness and depth, but you can replace it with 1 tablespoon honey mixed with 1 tablespoon water. Alternatively, use maple syrup or agave nectar in equal amounts for a similar effect.
- → What vegetables work as alternatives to cabbage and carrots?
Try shredded bell peppers, cucumber slices, thinly sliced red onion, or fresh spinach for variety. Snap peas and radishes add a nice crunch, while avocado brings creaminess to the wrap.
- → Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and stay moist during cooking. They may take slightly longer to cook through—about 5-6 minutes instead of 3-4 minutes—so adjust timing accordingly.