Teriyaki Chicken Wrap (Printable version)

Glazed chicken strips with crisp cabbage and carrots in a soft tortilla. A satisfying meal ready in just 30 minutes.

# What You Need:

→ 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
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

# Step-by-step guide:

01 - In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic until sugar dissolves. 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 and continue cooking while stirring for 3 to 4 minutes until sauce thickens and coats chicken evenly. Remove from heat.
04 - Briefly warm flour tortillas in a dry skillet or microwave until pliable and warm.
05 - Lay each tortilla flat and 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 the sides of the tortilla inward, then roll tightly from bottom to top to form a compact wrap.
08 - Serve immediately or wrap in parchment paper for portable consumption.

# Expert Tips:

01 -
  • The teriyaki glaze cooks down into a sticky, glossy coating that clings to every bite without being too sweet.
  • You can make it start to finish in half an hour, and it feels like takeout without the wait or the expense.
  • The crunch from the cabbage and carrots keeps each wrap from feeling heavy, even when you are really hungry.
  • It is endlessly adaptable, you can add heat, swap vegetables, or use leftover rotisserie chicken when you are in a rush.
02 -
  • Do not skip warming the tortillas, I learned this the hard way when mine cracked down the middle and all the filling tumbled out onto my plate.
  • Let the teriyaki sauce bubble and reduce until it coats the back of a spoon, thin sauce makes for a soggy wrap.
  • Cut the chicken into evenly sized strips so everything cooks at the same rate, otherwise you end up with some pieces dried out and others still pale.
  • If you are making these ahead, keep the components separate and assemble right before eating so the tortilla does not get soggy from the vegetables.
03 -
  • Toast the sesame seeds in a dry skillet for 30 seconds before sprinkling them on, it brings out a deeper, nuttier flavor.
  • If your tortillas keep tearing, try using burrito size wraps or steam them for a few extra seconds to make them more pliable.
  • For a lower carb version, swap the tortilla for large lettuce leaves or collard greens, just know they will be messier to eat.
  • Double the teriyaki sauce and keep extra in the fridge, it is great drizzled over rice, noodles, or roasted vegetables throughout the week.
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