Pin The smell of caramelizing teriyaki sauce used to fill my tiny apartment every Wednesday night when I was too tired to cook anything complicated but still craved something satisfying. I started making these wraps because they felt like a shortcut to happiness, sticky, savory, and colorful all at once. The first batch I ever made was laughably messy, sauce dripping everywhere, cabbage falling out the sides, but it tasted so good I didn't care. Now I can fold them with my eyes closed, and they've become my go-to for busy evenings when I want real food fast. There's something about the combination of warm glazed chicken and cool, crunchy vegetables that just works every single time.
I made these wraps for my coworkers during a potluck once, and they vanished before the main dishes even hit the table. Someone asked if I'd catered them, which made me laugh because I'd thrown them together that morning in a mild panic. The trick was wrapping each one tightly in parchment paper so they stayed intact, and I remember watching people peel back the paper and take that first bite with genuine surprise. One friend told me she'd never thought of putting teriyaki chicken in a tortilla before, and now she makes them every week. That's when I realized this recipe had legs, it was simple enough to share and delicious enough to stick.
Ingredients
- Boneless, skinless chicken breasts (400 g): The base of the whole wrap, sliced thin so it cooks fast and soaks up the teriyaki glaze without drying out.
- Vegetable oil (1 tbsp): Just enough to get a nice sear on the chicken and prevent sticking without making things greasy.
- Soy sauce (4 tbsp): The salty backbone of the teriyaki sauce, bringing umami and depth to every bite.
- Mirin (2 tbsp): Adds a subtle sweetness and glossy finish, you can swap it for honey and water if you don't have it on hand.
- Brown sugar (2 tbsp): Helps the sauce caramelize and cling to the chicken, creating that signature sticky glaze.
- Rice vinegar (1 tbsp): A tiny splash of acid that balances the sweetness and keeps the sauce from being one-note.
- Fresh ginger (1 tsp, grated): Brings warmth and a little zing, I always grate mine on the small holes of a box grater for the best flavor.
- Garlic (1 clove, minced): Essential for that savory punch, don't skip it or the sauce will taste flat.
- Green cabbage (1 cup, shredded): Provides crunch and a mild, slightly sweet flavor that contrasts beautifully with the rich chicken.
- Carrots (1 cup, shredded): Add color, sweetness, and extra texture, I use pre-shredded when I'm in a rush.
- Spring onions (2, sliced): A fresh, sharp bite that cuts through the richness and makes everything taste brighter.
- Flour tortillas (4 large): Soft and pliable, they hold everything together without overpowering the filling.
- Toasted sesame seeds (1 tsp, optional): A little nutty crunch and visual appeal, toast them yourself for the best flavor.
- Fresh cilantro (optional): Adds a burst of freshness at the end, though I know some people can't stand it so it's totally optional.
Instructions
- Mix the teriyaki sauce:
- Combine soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small bowl, whisking until the sugar dissolves. This takes less than a minute and fills your kitchen with the most incredible smell.
- Sear the chicken:
- Heat the vegetable oil in a large skillet over medium-high heat, then add the chicken strips in a single layer. Let them cook undisturbed for 3 to 4 minutes until golden on the edges and nearly cooked through, the color should deepen and you'll hear a nice sizzle.
- Glaze the chicken:
- Pour the teriyaki sauce over the chicken and stir gently, letting it bubble and thicken for another 3 to 4 minutes. The sauce will reduce and cling to the chicken, turning glossy and sticky, then remove the skillet from the heat.
- Warm the tortillas:
- Heat each tortilla briefly in a dry pan or wrap them in a damp towel and microwave for 20 seconds. This makes them soft and easy to fold without tearing.
- Assemble the wraps:
- Lay a tortilla flat and pile a quarter of the cabbage, carrots, and spring onions down the center, then top with a generous portion of the glazed chicken. Sprinkle with sesame seeds and cilantro if you're using them.
- Roll it up:
- Fold the sides of the tortilla in over the filling, then roll tightly from the bottom up, tucking as you go. The tighter you roll, the easier it is to eat without everything falling out.
- Serve:
- Slice each wrap in half on the diagonal if you like, or wrap them in parchment paper for a clean, portable meal. Serve immediately while the chicken is still warm and the vegetables are crisp.
Pin One rainy Saturday, I made a double batch of these wraps and took them to a park picnic that almost got cancelled. We ended up eating them under a covered pavilion while the rain drummed on the roof, and everyone agreed they tasted even better in that cozy, impromptu setting. There's something about food that travels well and still tastes amazing that makes it feel like a little victory. These wraps have been with me through lunch breaks, road trips, and late-night study sessions, and they never let me down.
Storing and Reheating
If you have leftovers, wrap each one tightly in foil or parchment and store them in the fridge for up to two days. The tortilla will soften a bit as it sits, but the flavors actually meld together nicely overnight. To reheat, unwrap and warm in a skillet over medium heat for a few minutes on each side, or microwave for 30 to 45 seconds if you're in a hurry. I prefer the skillet method because it crisps up the outside and brings back some of that just-made texture.
Ingredient Swaps and Variations
You can easily swap the chicken for thinly sliced beef, pork, or even firm tofu if you want a vegetarian version. I've tried it with shrimp, too, and it worked beautifully, just cook them for less time so they don't get rubbery. If you're out of mirin, the honey and water substitute is surprisingly close, and I've used maple syrup in a pinch with good results. For extra heat, stir a teaspoon of sriracha into the sauce or tuck some sliced jalapeños into the wrap before rolling. Whole wheat or spinach tortillas add a bit more nutrition and color, and I've even used large lettuce leaves for a low-carb option that's surprisingly satisfying.
Serving Suggestions
These wraps are hearty enough to stand alone, but I like serving them with a side of edamame, miso soup, or a simple cucumber salad dressed with rice vinegar and sesame oil. If you're feeding a crowd, set up a wrap bar with bowls of shredded veggies, sauces, and toppings so everyone can build their own. A cold glass of iced green tea or a light lager pairs perfectly and keeps the meal feeling fresh and balanced.
- Serve with a side of pickled ginger for a tangy contrast.
- Add a drizzle of spicy mayo or wasabi aioli for extra richness.
- Pack them in a bento box with fruit and crackers for a complete portable meal.
Pin Every time I make these wraps, I'm reminded that the best recipes are the ones that fit into real life without a fuss. They're quick, flexible, and always satisfying, whether you're eating alone at your kitchen counter or sharing them with friends on a busy afternoon.
Recipe FAQ
- → Can I prepare the teriyaki sauce ahead of time?
Yes, you can make the teriyaki sauce up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat gently before cooking the chicken.
- → What's a good substitute for mirin?
Mix equal parts honey and water, or use a combination of brown sugar dissolved in a little water. This maintains the sweet-savory balance of the teriyaki glaze.
- → How do I prevent the tortillas from tearing when rolling?
Warm the tortillas briefly in a dry skillet or microwave until they're pliable and soft. Cold tortillas crack easily, so this step is essential for successful wrapping.
- → Can I use pre-cooked rotisserie chicken?
Absolutely. Shred rotisserie chicken and warm it briefly with the teriyaki sauce. This cuts cooking time to just 10 minutes, making it ideal for busy weeknights.
- → How spicy will this dish be?
The base version is mild and savory. For heat, add sriracha drizzle, sliced fresh chili, or red pepper flakes to individual wraps. This lets everyone customize their spice level.
- → Are these wraps good for meal prep?
Yes, they travel well when wrapped in parchment paper. Keep the teriyaki sauce separate if preparing ahead, then assemble and dress just before eating to maintain crispness.