Teriyaki Chicken Wrap (Print Version)

Savory teriyaki glazed chicken with crisp cabbage and carrots wrapped in soft tortillas. Quick, satisfying, and perfect for any day.

# What You'll 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
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

# Cooking Steps:

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 chicken. Continue cooking and stirring for 3 to 4 minutes until sauce thickens and coats chicken evenly. Remove from heat.
04 - Heat 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 with toasted sesame seeds and fresh cilantro leaves if desired.
07 - Fold the sides of the tortilla inward, then roll up tightly from the bottom to form a secure wrap.
08 - Serve immediately or wrap in parchment paper for convenient transport.

# Expert Advice:

01 -
  • The teriyaki glaze clings to every bite without making the wrap soggy or sad.
  • You can prep the chicken ahead and assemble wraps in under five minutes when hunger strikes.
  • It travels beautifully in parchment, which means lunch at your desk actually feels like a treat.
02 -
  • If you add the sauce too early the chicken steams instead of glazing, so wait until it's nearly cooked through.
  • Warm tortillas are non negotiable, cold ones will crack the second you try to fold them.
  • Don't overfill the wraps or they become impossible to roll and everything slides out the sides.
03 -
  • Grate the ginger on a microplane so it melts into the sauce instead of leaving fibrous bits.
  • Let the glaze cool for a minute before assembling, it thickens more as it sits and won't soak the tortilla.
  • Use whole wheat or gluten free wraps if you need to, they work just as well and nobody will miss the difference.
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