Teriyaki Chicken Wrap (Print)

Savory teriyaki-glazed chicken with crisp vegetables in a soft tortilla. Ready in 30 minutes.

# Ingredients:

→ 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 until the sugar dissolves completely. 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 the teriyaki sauce over the chicken and continue cooking while stirring frequently for 3 to 4 minutes until the sauce thickens and coats the chicken evenly. Remove from heat.
04 - Warm the flour tortillas briefly in a dry skillet over medium heat or in the microwave until pliable and warm.
05 - Lay each tortilla flat on a clean work surface. Layer with one quarter of the shredded cabbage, carrots, and sliced spring onions. Top with the glazed chicken strips.
06 - Sprinkle the toasted sesame seeds and fresh cilantro leaves over the chicken and vegetables if desired.
07 - Fold the sides of the tortilla toward the center, then roll up tightly from the bottom to form a secure wrap.
08 - Serve immediately or wrap in parchment paper for convenient transport.

# Expert Tips:

01 -
  • It comes together in half an hour but tastes like you spent way longer on it.
  • The sweet and savory glaze clings to every bite, making plain chicken completely irresistible.
  • You get crunch, chew, and flavor all in one handheld package that's perfect for lunch or dinner.
  • It's endlessly adaptable, you can toss in whatever veggies are lurking in your fridge and it still turns out great.
02 -
  • Don't crowd the pan when searing the chicken or it will steam instead of browning, which means no caramelization and less flavor.
  • Let the teriyaki sauce bubble and reduce for the full time, rushing it means a thin, runny glaze instead of that sticky coating you want.
  • Warm your tortillas or they'll crack when you try to roll them, this is the most common mistake and it's so easy to avoid.
03 -
  • Slice your chicken against the grain so it stays tender and easier to bite through in the wrap.
  • Grate the ginger with the skin on using a fine grater, it saves time and the skin adds a tiny bit of extra flavor.
  • Toast your sesame seeds in a dry pan for 60 seconds before sprinkling them on, the nutty aroma is worth the extra step.
  • If your wraps keep falling apart, try using two tortillas layered together for extra strength and structure.
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