Teriyaki Chicken Wrap (Printable)

Glazed chicken strips wrapped with cabbage, carrots, and spring onions in soft tortillas with savory teriyaki sauce.

# 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
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

# How To Make:

01 - Combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic in a small bowl. Whisk until sugar dissolves completely and 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 evenly coats the chicken. Remove from heat.
04 - Heat flour tortillas in a dry skillet over medium heat 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 cilantro over filling if desired. Fold tortilla sides inward, then roll tightly from bottom to form a secure wrap.
07 - Serve immediately or wrap in parchment paper for portability.

# Expert Advice:

01 -
  • It tastes like restaurant quality but you can have it on the table in half an hour without breaking a sweat.
  • The teriyaki glaze clings to every bite of chicken and soaks into the veggies just enough to make everything cohesive and flavorful.
  • You can prep the components ahead and assemble wraps throughout the week for lunches that actually feel like a treat.
  • It's endlessly adaptable, so you can toss in whatever crunchy vegetables or leftover proteins you have hanging around.
02 -
  • Don't skip warming the tortillas, cold ones will crack the second you try to fold them and you'll lose half your filling.
  • Let the teriyaki sauce reduce properly so it coats the chicken instead of making everything soggy, patience here pays off.
  • Slice the chicken thin and even so it cooks at the same rate and doesn't end up rubbery in spots.
  • If you're meal prepping, store the components separately and assemble wraps fresh so the tortillas don't get mushy.
03 -
  • Grate the ginger on a microplane instead of chopping it so it melts into the sauce and doesn't leave fibrous bits.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling, it unlocks a deeper nutty flavor that makes a noticeable difference.
  • If your sauce is too thick, add a teaspoon of water at a time while stirring until it reaches a glossy, pourable consistency.
  • Use a sharp knife to slice the spring onions thin on the bias, it looks prettier and distributes the flavor more evenly.
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