Save to Pinterest The smell of caramelizing soy sauce and ginger hit me before I even walked into my friend's kitchen. She was folding tortillas with the kind of ease that only comes from making something a dozen times, and when she handed me one still warm from the pan, I understood why. That first bite, crisp cabbage against tender glazed chicken, the sweetness and salt balanced just right, it wasn't fancy, but it was exactly what I wanted to eat every day that week.
I started making these on Sunday nights when my week felt too packed to think about cooking. My sister would stop by, and we'd stand at the counter folding wraps while catching up, the kitchen smelling like a street market in Tokyo. One night I ran out of tortillas and used lettuce leaves instead, which turned into its own discovery. Now I keep both on hand depending on my mood.
Ingredients
- Boneless, skinless chicken breasts: Slicing them thin ensures they cook fast and soak up the glaze, and slightly uneven pieces actually crisp up nicely in spots.
- Vegetable oil: A neutral oil lets the teriyaki flavors shine without competing, and it gets hot enough to give the chicken a light sear.
- Soy sauce: This is the salty backbone of the sauce, and I've learned that low-sodium works just as well if you're watching salt intake.
- Mirin: The subtle sweetness and acidity balance the soy perfectly, but honey and water work in a pinch when my pantry runs dry.
- Brown sugar: It caramelizes into that glossy coating you see on takeout chicken, and a little extra never hurt anyone.
- Rice vinegar: Just a tablespoon cuts through the sweetness and keeps the sauce from feeling heavy.
- Fresh ginger: Grating it releases oils that make the whole kitchen smell alive, and it adds a warmth you just can't get from powder.
- Garlic clove: One minced clove is enough to add depth without overpowering the ginger.
- Shredded green cabbage: It stays crisp even after sitting in the wrap for a bit, and the mild flavor lets the teriyaki be the star.
- Shredded carrots: They add color, a hint of sweetness, and a satisfying crunch that balances the tender chicken.
- Spring onions: Sliced thin, they bring a sharp freshness that wakes up each bite.
- Large flour tortillas: Soft and pliable, they hold everything together without tearing, and warming them makes rolling so much easier.
- Toasted sesame seeds: Optional, but they add a nutty finish and make the wraps look like they came from a restaurant.
- Fresh cilantro leaves: A handful scattered on top brings brightness, though I skip it when cooking for cilantro skeptics.
Instructions
- Mix the teriyaki sauce:
- Whisk together the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small bowl until the sugar dissolves. The smell alone will make you impatient to start cooking.
- Sear the chicken:
- Heat the oil in a large skillet over medium-high heat until it shimmers, then add the chicken strips in a single layer. Let them cook undisturbed for a couple of minutes so they get golden edges before stirring.
- Glaze the chicken:
- Pour the teriyaki sauce over the sizzling chicken and stir to coat every piece. Keep cooking and stirring until the sauce thickens into a glossy glaze that clings to the meat, about three to four minutes.
- Warm the tortillas:
- Heat each tortilla briefly in a dry pan or wrap them in a damp towel and microwave for twenty seconds. Warm tortillas fold without cracking and taste so much better than cold ones.
- Assemble the wraps:
- Lay a tortilla flat and pile a quarter of the cabbage, carrots, and spring onions down the center, then top with a generous portion of glazed chicken. Sprinkle with sesame seeds and cilantro if you're using them.
- Roll it up:
- Fold the left and right sides of the tortilla in toward the center, then roll from the bottom up tightly, tucking as you go. The first roll might be messy, but by the fourth you'll have it down.
Save to Pinterest There was one evening when I made these for a group of friends who'd never tried anything like it, and watching them go quiet mid-conversation to focus on eating made me feel like I'd unlocked something. It's not about being a great cook, it's about finding a recipe that does the work for you and just tastes undeniably good. Since then, it's become my go-to when I want to feed people something that feels special without the stress.
Variations to Try
If you're craving heat, a drizzle of sriracha or a few slices of fresh chili mixed into the vegetables transforms this into something bold and punchy. I've also swapped the chicken for thinly sliced beef or even crispy tofu, and both soaked up the teriyaki beautifully. On nights when I'm too tired to cook meat, I use rotisserie chicken from the store and just toss it in warmed sauce, and honestly, no one can tell the difference. Whole wheat or gluten-free wraps work just as well if you're accommodating dietary needs, and I've even used large lettuce leaves for a lighter, crunchier version that feels almost like a salad.
Storing and Reheating
These wraps are surprisingly good cold, which makes them perfect for packing in lunchboxes or wrapping in parchment for a picnic. If you want to prep ahead, cook the chicken and store it separately from the vegetables and tortillas so nothing gets soggy. When I reheat leftovers, I warm the chicken in a skillet with a splash of water to loosen the glaze, then assemble fresh wraps. The vegetables stay crispest when added just before eating, and I've learned to keep a little bag of shredded cabbage and carrots in the fridge specifically for this reason.
Serving Suggestions
I usually serve these with a side of steamed edamame or a simple cucumber salad dressed with rice vinegar and sesame oil, something light that doesn't compete. A cold glass of iced green tea feels right alongside them, especially in warmer months when you want something refreshing. If I'm feeding a crowd, I set out all the components and let everyone build their own wraps, which turns dinner into something more interactive and fun.
- Pair with miso soup for a fuller Japanese-inspired meal that still feels easy and relaxed.
- Add a handful of pickled ginger on the side for a sharp, tangy contrast that cuts through the sweetness.
- Serve with sweet potato fries if you want something hearty and comforting alongside the wraps.
Save to Pinterest This recipe has become one of those quiet favorites that I return to without thinking, the kind that makes weeknight cooking feel less like a chore and more like taking care of yourself. I hope it does the same for you.
Recipe Questions
- → Can I prepare the teriyaki sauce ahead of time?
Yes, the teriyaki sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This makes assembly day much faster.
- → What's the best way to keep the wraps warm?
Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp towel and microwave for 20-30 seconds. This keeps them pliable and easier to roll.
- → Can I use a different protein instead of chicken?
Absolutely. Beef strips, pork, or tofu work excellently with teriyaki sauce. Adjust cooking time based on your protein choice, typically 3-5 minutes for thinly sliced meat or firm tofu.
- → How do I make this gluten-free?
Use gluten-free flour tortillas and tamari sauce instead of regular soy sauce. Check all packaged ingredients for hidden gluten. The teriyaki sauce itself is naturally gluten-free when made with these substitutions.
- → Are these wraps suitable for meal prep?
Yes, these wraps are excellent for meal prep. Assemble them and wrap individually in parchment paper or foil. They stay fresh in the refrigerator for up to 2 days and are convenient for packed lunches.
- → What sides pair well with these wraps?
Serve alongside steamed edamame, crispy spring rolls, pickled ginger, or a simple cucumber salad. Jasmine rice or fried rice also complements the Japanese fusion flavors beautifully.