Save My neighbor came over one Saturday morning holding a takeout bag and said, Try this, then tell me you cant make it at home. Inside was a teriyaki chicken wrap from a food truck downtown. The balance of sweet glaze and cool crunch was so simple, I actually felt a little silly for not thinking of it sooner. That afternoon, I stood at my stove with a skillet and a whisk, determined to crack the code. By dinner, I had four wraps lined up on the counter, and my kitchen smelled like a street fair in the best way possible.
I first made these wraps for my teenage nephew who claimed he didnt like anything homemade. He ate two in one sitting, then asked if I could teach him how to make the sauce. Watching him scribble down measurements on the back of a receipt reminded me that food doesnt need to be fancy to be memorable. Sometimes the best meals are the ones you can hold in your hand while sitting on the porch, talking about nothing in particular.
Ingredients
- Boneless, skinless chicken breasts: I slice them thin so they cook fast and soak up the teriyaki glaze evenly, plus theyre easier to bite through in a wrap.
- Vegetable oil: Just enough to get a light sear on the chicken without making it greasy or heavy.
- Soy sauce: The salty backbone of the teriyaki, and I always use low sodium so I can control the saltiness myself.
- Mirin: This sweet rice wine adds a gentle depth, but honey and water work in a pinch if your pantry is bare.
- Brown sugar: It caramelizes beautifully and gives the sauce that glossy, sticky finish that clings to every piece of chicken.
- Rice vinegar: A splash of tang to balance the sweetness and keep the sauce from feeling one dimensional.
- Fresh ginger: Grating it releases oils that smell like warmth and spice, transforming the sauce into something alive.
- Garlic clove: Minced fine so it melts into the sauce and adds a savory punch without overpowering the ginger.
- Shredded green cabbage: It stays crisp even after sitting in the wrap for a few minutes, adding texture and freshness.
- Shredded carrots: They bring sweetness and color, plus they soak up a little sauce without getting soggy.
- Spring onions: I slice them thin for a mild onion bite that brightens every mouthful.
- Large flour tortillas: Soft and pliable, they hold everything together without tearing or fighting back when you roll.
- Toasted sesame seeds: Optional but worth it for that nutty crunch and the way they make the wrap look like it came from a real kitchen.
- Fresh cilantro leaves: Some people love it, some people hate it, but I always put it on the table and let everyone decide.
Instructions
- Mix the teriyaki sauce:
- In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic until the sugar dissolves. Set it aside so the flavors can mingle while you cook the chicken.
- Sear the chicken strips:
- Heat vegetable oil in a large skillet over medium high heat, then add the chicken strips in a single layer. Let them cook for 3 to 4 minutes, flipping once, until theyre golden on the edges and nearly cooked through.
- Glaze with teriyaki:
- Pour the prepared teriyaki sauce over the chicken and stir constantly for 3 to 4 minutes. The sauce will bubble, thicken, and coat each strip in a glossy, sticky glaze.
- Warm the tortillas:
- Heat each tortilla in a dry pan for about 20 seconds per side, or wrap them in a damp towel and microwave for 15 seconds. You want them soft and easy to fold without cracking.
- Assemble the wraps:
- Lay a tortilla flat and layer a quarter of the cabbage, carrots, and spring onions down the center. Top with a generous portion of the glazed chicken strips.
- Add garnishes:
- Sprinkle toasted sesame seeds and fresh cilantro over the filling if youre using them. These little touches make the wrap feel complete.
- Roll it up:
- Fold in the sides of the tortilla, then roll from the bottom up, tucking as you go to keep everything snug. If youre taking it to go, wrap it in parchment paper to hold its shape.
- Serve:
- Cut each wrap in half on the diagonal and serve immediately while the chicken is still warm and the vegetables are crisp.
Save One evening I made these wraps for a small potluck, and someone asked if I could pack a few extra for their lunch the next day. That simple request reminded me that good food doesnt need a formal occasion. Sometimes the best compliment is when people want to take it with them, to eat it alone the next day and remember the night before.
Making It Your Own
If you want a little heat, drizzle sriracha over the chicken before rolling, or tuck in slices of fresh chili with the vegetables. I once added a smear of wasabi mayo to the tortilla, and it gave the wrap a sharp, creamy kick that balanced the sweetness of the teriyaki. You can also swap the cabbage for shredded lettuce or add cucumber strips for extra crunch. The wrap is forgiving, so trust your instincts and use what you have on hand.
Storing and Reheating
These wraps are best eaten fresh, but if you have leftovers, wrap them tightly in foil and store them in the fridge for up to a day. Reheat them gently in a dry skillet over low heat, turning once, until warmed through. The tortilla will crisp up a little, which isnt a bad thing. If youre meal prepping, keep the components separate and assemble the wraps right before eating so the vegetables stay crisp and the tortilla doesnt get soggy.
Pairing and Serving Ideas
I like to serve these wraps with a small bowl of miso soup or a side of pickled ginger to keep the meal light and balanced. Sometimes Ill slice up a few radishes or cucumbers and toss them with rice vinegar and a pinch of sugar for a quick pickled salad. If youre feeding a crowd, set out all the components in bowls and let everyone build their own wrap.
- Pair with jasmine tea or a cold glass of iced green tea for a refreshing contrast.
- Add a side of edamame or steamed broccoli to round out the plate.
- Serve with a small dish of extra teriyaki sauce for dipping if anyone wants more glaze.
Save These wraps have become my go to whenever I need something quick, satisfying, and just a little bit special. I hope they find a place in your kitchen, whether youre feeding a crowd or just yourself on a quiet Tuesday night.
Your Questions Answered
- → Can I prepare these wraps ahead of time?
Yes, you can assemble the wraps up to 2 hours ahead. Wrap them tightly in parchment paper and refrigerate. For best texture, keep the glazed chicken separate until just before serving to prevent the tortilla from becoming soggy.
- → What's the best substitute for mirin?
Mix equal parts honey and water as specified in the ingredients list, or use 1 tablespoon of sugar dissolved in a splash of water. This maintains the sauce's sweet balance while achieving the desired glaze.
- → How do I prevent the tortillas from tearing when rolling?
Warm your tortillas briefly in a dry skillet or microwave for 15-20 seconds until they're pliable and soft. This makes them more flexible and less prone to cracking when you fold and roll them.
- → Can I make this gluten-free?
Absolutely. Substitute wheat tortillas with gluten-free wraps and use tamari or gluten-free soy sauce instead of regular soy sauce. Check all ingredients for hidden gluten content, particularly in mirin.
- → How thick should I cut the chicken strips?
Cut chicken into strips about 1/4 inch thick. This thickness ensures even cooking in 3-4 minutes and allows the sauce to coat evenly, creating tender glazed pieces that fit nicely within the wrap.
- → What vegetables can I add or substitute?
Bell peppers, cucumber, shredded radish, or snap peas work wonderfully. Keep vegetables raw and thinly sliced for contrast. Avoid overstuffing the wrap, as it becomes difficult to roll and eat.