Teriyaki Chicken Wrap (Printable Version)

Glazed chicken strips with teriyaki sauce, crisp vegetables, and soft tortillas. A satisfying fusion meal ready in 30 minutes.

# Needed Ingredients:

→ 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

# Steps:

01 - In a small bowl, combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. Mix until sugar dissolves completely. 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 strips. Continue cooking while stirring for 3 to 4 minutes until sauce thickens and creates a glossy glaze coating the chicken. Remove from heat.
04 - Heat flour tortillas briefly in a dry skillet or microwave until they become pliable and warm.
05 - Lay each tortilla flat on a clean surface. Layer one-quarter of the shredded cabbage, carrots, and sliced spring onions onto each tortilla. Top with glazed chicken strips.
06 - Sprinkle toasted sesame seeds and fresh cilantro leaves over the filling if desired. Fold the sides of the tortilla inward, then roll tightly from the bottom to form a secure wrap.
07 - Serve immediately while warm, or wrap in parchment paper for convenient transport and consumption.

# Expert Advice:

01 -
  • It takes less time than ordering takeout and tastes infinitely better when you make the sauce yourself.
  • The crunch of fresh vegetables against the sticky glaze creates a texture contrast that keeps every bite interesting.
  • You can prep the chicken and sauce ahead, then assemble wraps in under five minutes when hunger strikes.
  • It's one of those rare dishes that works just as well packed cold for lunch as it does served hot for dinner.
02 -
  • If you add the sauce too early the chicken steams instead of searing, so wait until the strips have some color before pouring it in.
  • Don't skip warming the tortillas or they'll crack when you fold them, which I learned the frustrating way during my first attempt.
  • Let the sauce reduce until it coats the back of a spoon, that's when you know it's ready to cling to the chicken instead of pooling at the bottom.
03 -
  • Freeze leftover ginger root and grate it straight from frozen, it's easier to handle and you waste less.
  • If your sauce turns out too salty, stir in a teaspoon of honey or a splash of water to mellow it without losing flavor.
  • Use kitchen shears to slice the spring onions quickly and evenly, and your knife stays clean for other tasks.
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