Teriyaki Chicken Wrap (Printable)

Savory teriyaki-glazed chicken with crisp vegetables in a soft tortilla. Quick, easy, and absolutely delicious.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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

# How to Make It:

01 - In a small bowl, combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. Whisk until 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, stirring occasionally.
03 - Pour prepared teriyaki sauce over the chicken. Continue cooking and stirring for 3 to 4 minutes until sauce thickens and coats the chicken evenly. Remove from heat.
04 - Heat flour tortillas briefly in a dry skillet over medium heat or microwave until pliable and warm.
05 - Lay each tortilla flat. Layer with one quarter of the shredded cabbage, shredded carrots, and sliced spring onions. Top with glazed chicken strips.
06 - Sprinkle with toasted sesame seeds and fresh cilantro if desired. Fold the sides of the tortilla inward, then roll up tightly from the bottom to form a compact wrap.
07 - Serve immediately, or wrap in parchment paper for convenient transport and consumption.

# Expert Suggestions:

01 -
  • It comes together in thirty minutes flat, perfect for those nights when takeout feels too slow.
  • The sweet and savory glaze clings to every bite without being heavy or overly complicated.
  • You can prep the sauce and chop the vegetables ahead, making dinner feel like a victory instead of a scramble.
  • Each wrap is satisfying enough to feel like a treat but light enough that you won't regret it an hour later.
02 -
  • Don't skip warming the tortillas or they'll crack when you try to roll them, and you'll lose half the filling.
  • Let the sauce reduce until it clings to the chicken instead of pooling in the pan, otherwise your wrap will be soggy.
  • Slice the chicken thin and even so every piece cooks at the same rate and stays tender.
03 -
  • Use a hot pan and let the chicken sear undisturbed for the first minute to get those golden edges that add flavor.
  • Grate the ginger on a microplane instead of chopping it so it disappears into the sauce and doesn't leave fibrous bits.
  • Toast the sesame seeds in a dry pan for thirty seconds before sprinkling them on, it wakes up their flavor completely.
Go Back