Teriyaki Chicken Wrap (Printable)

Glazed chicken strips with fresh vegetables wrapped in soft tortillas. A quick, satisfying Japanese fusion meal.

# What You'll 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 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

# Preparation Steps:

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

# Expert Suggestions:

01 -
  • Everything comes together in 30 minutes, making it perfect for busy nights when takeout feels tempting.
  • The sweet and savory teriyaki glaze clings to every bite, giving you restaurant flavor at home.
  • Fresh, crunchy vegetables balance the rich chicken, so it never feels heavy.
  • These wraps hold up beautifully for lunch boxes or road trips.
02 -
  • Don't skip warming the tortillas, cold ones crack and spill filling everywhere, trust me on this.
  • Cook the sauce until it visibly thickens and coats the back of a spoon, or it will make your wrap soggy.
  • Slice the chicken thin and uniform so every piece cooks at the same rate and absorbs the glaze properly.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling, it deepens their flavor and makes them fragrant.
  • Use a mandoline to shred the cabbage and carrots quickly and uniformly, it saves time and looks prettier.
  • If your sauce gets too thick, whisk in a teaspoon of water at a time until it reaches the perfect glossy consistency.
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