Teriyaki Chicken Wrap (Printer-Friendly)

Glazed chicken with crisp cabbage and carrots wrapped in soft tortillas. A satisfying Japanese fusion meal ready in 30 minutes.

# What You'll 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, optional
14 - Fresh cilantro leaves, optional

# 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 and 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 in the skillet. Stir continuously for 3 to 4 minutes until sauce thickens and coats the chicken evenly. Remove from heat.
04 - Briefly warm flour tortillas in a dry pan or microwave until pliable and easy to fold.
05 - Lay each tortilla flat. Layer with one-quarter of the shredded cabbage, carrots, and spring onions. Top with glazed chicken strips.
06 - Sprinkle toasted sesame seeds and fresh cilantro over the filling if desired.
07 - Fold in the sides of the tortilla, then roll up tightly from the bottom to form a secure wrap.
08 - Serve immediately, or wrap in parchment paper for portable consumption.

# Expert Suggestions:

01 -
  • It delivers that sticky, glossy teriyaki flavor without the guilt of deep frying or heavy sauces.
  • You can prep everything in under half an hour, making it perfect for busy weeknights or last minute guests.
  • The crunch of cabbage and carrots against tender glazed chicken feels like a restaurant experience you made with your own hands.
02 -
  • Slice the chicken thin and even, or some pieces will be overcooked while others are still pink in the middle.
  • Dont skip warming the tortillas, cold ones crack and split the moment you try to roll them.
  • Let the sauce reduce fully so it clings to the chicken instead of pooling at the bottom of your wrap and making it soggy.
03 -
  • Use a rotisserie chicken if youre short on time, just shred it and toss it in the sauce for a few minutes to warm through.
  • Toast the sesame seeds in a dry pan for 30 seconds before sprinkling, it wakes up their flavor and makes them fragrant.
  • If you dont have mirin, mix equal parts honey and water, it wont be exactly the same but it will still taste sweet and balanced.
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