Teriyaki Chicken Wrap

The kitchen smelled like caramelized soy and ginger, and I knew I'd nailed it before I even tasted the chicken. I was trying to use up leftover cabbage and a random bottle of mirin I'd bought months ago, and somehow this wrap came together like it had always been meant to exist. My partner wandered in, grabbed one off the counter still warm, and declared it better than takeout. That's when I knew this wasn't just dinner, it was going to be a weekly thing.

I made these for a picnic once, wrapping each one in parchment and stacking them in a basket. They held together beautifully, and we ate them on a blanket while the sun set. My friend asked for the recipe three times before we even finished eating. It's one of those dishes that feels special enough to share but simple enough that you're not stressed making it for a crowd.

Ingredients

• Boneless, skinless chicken breasts: I slice them thin so they cook fast and soak up the sauce better, plus they're easier to bite through in a wrap without everything falling apart.
• Vegetable oil: Any neutral oil works here, I keep it simple so the teriyaki flavor stays front and center.
• Soy sauce: This is the backbone of the teriyaki, bringing that deep savory umami that makes the whole wrap sing.
• Mirin: It adds a subtle sweetness and gloss to the sauce, but if you don't have it, honey and water do the job surprisingly well.
• Brown sugar: Helps the sauce caramelize and cling to the chicken, creating those glossy, slightly sticky bites.
• Rice vinegar: A splash of acidity balances the sweetness and keeps the sauce from feeling too heavy.
• Fresh ginger: Grating it fresh makes all the difference, the bright, zesty warmth cuts through the richness beautifully.
• Garlic: One clove minced fine brings aromatic depth without overpowering the ginger.
• Shredded green cabbage: Adds crunch and a mild sweetness that contrasts perfectly with the savory chicken.
• Shredded carrots: They bring color, a hint of natural sugar, and more of that satisfying crisp texture.
• Spring onions: Sliced thin, they add a fresh, sharp bite that wakes up every mouthful.
• Large flour tortillas: Soft and pliable, they wrap everything up neatly and hold together even when you're eating on the go.
• Toasted sesame seeds: Optional but worth it, they add a nutty crunch and make the wraps look like they came from a café.
• Fresh cilantro: A few leaves brighten the whole thing up, though I skip them if I'm cooking for cilantro haters.

Instructions

Mix the teriyaki sauce:

Whisk together soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small bowl until the sugar dissolves. The smell alone will make you hungry.

Cook the chicken:

Heat oil in a large skillet over medium high heat, then add the chicken strips and sauté for 3 to 4 minutes until golden and nearly cooked through. You want a little color on them for flavor.

Glaze with teriyaki:

Pour the sauce over the chicken and stir constantly for 3 to 4 minutes as it thickens and coats every piece. The sauce should cling and glisten, not pool in the pan.

Warm the tortillas:

Heat them briefly in a dry pan or microwave until they're soft and flexible. Cold tortillas crack when you roll them, trust me.

Assemble the wraps:

Lay each tortilla flat and pile on cabbage, carrots, spring onions, and glazed chicken in the center. Don't overstuff or they won't close properly.

Add garnishes:

Sprinkle with sesame seeds and cilantro if you're using them. This step is optional but it makes them look and taste more complete.

Roll it up:

Fold in the sides first, then roll tightly from the bottom to seal everything inside. A firm roll keeps the filling from spilling out when you take a bite.

Serve:

Eat them right away while the chicken is warm, or wrap each one in parchment if you're taking them on the road. They hold beautifully either way.

Save

One night I made a double batch and packed them for my friend who was driving across the state the next morning. She texted me hours later saying she pulled over at a rest stop and ate hers cold, and it still tasted incredible. That's when I realized this recipe wasn't just easy, it was genuinely resilient and kind to real life.

Making It Your Own

I've swapped the chicken for tofu, shrimp, and even leftover rotisserie chicken when I was too tired to cook from scratch. The teriyaki works with anything that can soak up a glaze. Sometimes I add thinly sliced bell peppers or cucumber for extra crunch, or drizzle sriracha inside if I want heat. The base recipe is a canvas, and you can paint it however your week is going.

Storage and Reheating

If you have leftovers, wrap each one tightly in foil or parchment and refrigerate for up to two days. Reheat gently in a skillet over low heat to crisp up the tortilla, or microwave for 30 seconds if you're in a rush. The chicken stays tender and the veggies still have bite. I've even eaten them cold straight from the fridge and they're surprisingly good that way too.

Serving Suggestions

These wraps are filling enough to stand alone, but I love serving them with a side of miso soup or a simple cucumber salad dressed with rice vinegar and sesame oil. If I'm feeding a crowd, I set out all the components and let everyone build their own, which turns dinner into something interactive and fun.

• Pair with edamame tossed in sea salt for a light, protein rich side.
• Serve alongside sweet potato fries for a heartier meal with a little indulgence.
• Add a small bowl of pickled ginger on the side to cleanse the palate between bites.

Save

This wrap has become my go to when I want something that feels like a treat but doesn't ask much of me. It's proof that you don't need fancy ingredients or hours in the kitchen to make something you'll crave again and again.

Recipe FAQs

→ Can I make the teriyaki sauce ahead of time?

Yes, the teriyaki sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Mix the ingredients together and reheat gently before coating the chicken.

→ What's the best way to prevent soggy wraps?

Pat the cooked chicken dry before glazing to prevent excess moisture. Use crisp vegetables and assemble the wraps just before serving. If making ahead, keep the sauce separate and add it just before eating.

→ How do I substitute mirin if I don't have it?

Mix 1 tablespoon of honey with 1 tablespoon of water as a direct substitute for 2 tablespoons of mirin. Alternatively, use equal parts honey and rice vinegar for a slightly tangier sauce.

→ Can I use pre-cooked rotisserie chicken?

Absolutely. Shred 1 cup of rotisserie chicken and warm it directly in the teriyaki sauce. This cuts cooking time significantly and still delivers excellent flavor.

→ Are there gluten-free options for this dish?

Yes, substitute gluten-free tortillas or wraps and use tamari or coconut aminos instead of regular soy sauce to keep the dish gluten-free. Verify all other ingredients match your dietary needs.

→ How should I store leftover wraps?

Wrap cooled rolls tightly in parchment paper and store in an airtight container for up to 2 days in the refrigerator. Keep the teriyaki sauce separate if storing longer than a few hours to prevent sogginess.