Pin The smell of soy and ginger hitting a hot pan always makes me stop what I'm doing. I started making these wraps on weeknights when I wanted something that felt like takeout but didn't involve waiting by the door. The chicken gets sticky and caramelized, the cabbage stays crunchy, and everything rolls up into something you can eat with your hands. It's become my go-to when I'm too hungry to be patient.
I made these for a friend who claimed she didn't like chicken wraps. She ate two and asked for the recipe before she left. That's when I realized the teriyaki glaze changes everything, it's not just a boring lunch wrap when there's actual flavor soaking into every fold. Now I keep the sauce ingredients stocked because someone always asks me to make them again.
Ingredients
- Boneless, skinless chicken breasts (400 g): Slicing them thin makes them cook fast and soak up more glaze, and they stay tender if you don't overcook them.
- Vegetable oil (1 tbsp): Just enough to keep the chicken from sticking, you don't need a puddle because the sauce adds moisture.
- Soy sauce (4 tbsp): The backbone of the teriyaki flavor, use low sodium if you're sensitive to salt or it can taste too intense.
- Mirin (2 tbsp): Adds a subtle sweetness and shine, but honey and water work if you don't have it and no one will know the difference.
- Brown sugar (2 tbsp): Helps the sauce thicken and caramelize on the chicken, creating that glossy coating you see in restaurants.
- Rice vinegar (1 tbsp): Cuts through the sweetness and keeps the glaze from feeling heavy or cloying.
- Fresh ginger (1 tsp, grated): Brings warmth and a tiny bit of heat, and fresh ginger tastes sharper and cleaner than powdered.
- Garlic clove (1, minced): Adds depth and a savory note that balances the sweet and salty elements.
- Shredded green cabbage (1 cup): Stays crisp even after sitting in the wrap and adds crunch without being watery like lettuce.
- Shredded carrots (1 cup): A little sweetness and color, plus they hold up well and don't wilt.
- Spring onions (2, sliced): Fresh, sharp, and they add a pop of green that makes the wrap look alive.
- Large flour tortillas (4): Soft and pliable, they hold everything without tearing if you warm them first.
- Toasted sesame seeds (1 tsp, optional): A nutty finish that makes the wrap feel a little fancy.
- Fresh cilantro leaves (optional): Bright and herby, but skip if you're one of those people who thinks it tastes like soap.
Instructions
- Mix the teriyaki sauce:
- Whisk the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic together in a small bowl until the sugar dissolves. It should smell sweet and tangy and make you want to taste it with a spoon.
- Sear the chicken strips:
- Heat the oil in a large skillet over medium high heat and add the chicken strips in a single layer. Let them cook without moving them for 3 to 4 minutes so they get golden and a little crispy on the edges.
- Glaze the chicken:
- Pour the teriyaki sauce over the chicken and stir to coat every piece. Keep cooking and stirring for another 3 to 4 minutes until the sauce thickens and clings to the chicken like a sticky glaze.
- Warm the tortillas:
- Heat each tortilla in a dry pan for about 10 seconds per side or wrap them in a damp towel and microwave for 20 seconds. You want them soft and bendable, not stiff or they'll crack when you roll.
- Assemble the wraps:
- Lay a tortilla flat and pile a quarter of the cabbage, carrots, and spring onions down the center. Top with a portion of the glazed chicken, then sprinkle with sesame seeds and cilantro if you're using them.
- Roll them up:
- Fold the left and right sides of the tortilla in toward the center, then roll tightly from the bottom up. Tuck as you go so nothing falls out when you take a bite.
Pin One night I packed these in parchment for a late shift at work and my coworker asked if I'd ordered them from somewhere. That's when I realized they actually hold up well for a few hours and taste just as good at room temperature. Now I make extra and keep them in the fridge for next day lunches.
Storing and Reheating
Wrap each one tightly in parchment or foil and store them in the fridge for up to two days. The tortilla will soften a bit but the flavors get even better after they sit together. If you want to reheat them, unwrap and microwave for 30 seconds or warm in a dry skillet over low heat for a minute on each side.
Swaps and Substitutions
Use rotisserie chicken if you're in a rush, just shred it and toss it with warmed teriyaki sauce. Swap the flour tortillas for whole wheat, spinach wraps, or even large lettuce leaves if you want to skip the carbs. If you don't have mirin, the honey and water substitute works perfectly and I've used it more times than the real thing.
Serving Suggestions
These wraps are filling on their own but I like serving them with a handful of crispy wonton strips or a small cup of miso soup on the side. If you're feeding a crowd, set out extra veggies, sliced cucumber, and avocado so people can customize their wraps. A drizzle of sriracha or a side of pickled ginger adds a nice kick if you want more flavor.
- Serve with edamame or seaweed salad for a full Japanese inspired meal.
- Slice the wraps in half on the diagonal so they look restaurant pretty.
- Pair with iced green tea or a cold beer if it's a casual dinner.
Pin This recipe has saved me on more rushed weeknights than I can count. I hope it becomes one of those things you make without thinking, the kind of meal that feels easy and tastes like you tried.
Recipe Q&A
- → Can I make the teriyaki sauce ahead of time?
Yes, you can prepare the teriyaki sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Simply reheat gently before using with the chicken.
- → What's the best way to warm the tortillas?
Warm tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable, or microwave them wrapped in a damp paper towel for 20-30 seconds. This prevents them from cracking when rolling.
- → Can I use rotisserie chicken instead?
Absolutely. Shred about 1.5 cups of rotisserie chicken and skip the cooking step. Simply warm the chicken in the teriyaki sauce for 2-3 minutes until heated through.
- → How do I make this gluten-free?
Use gluten-free tortillas and ensure your soy sauce is tamari or a certified gluten-free soy sauce. All other ingredients are naturally gluten-free, making this an easy adaptation.
- → What vegetables can I substitute?
Try bell peppers, cucumber, shredded zucchini, or lettuce as alternatives. You can also add avocado or pickled vegetables for extra flavor and texture variety.
- → How should I store leftovers?
Keep the components separately in airtight containers for up to 3 days. Store the glazed chicken and vegetables separately, then assemble fresh wraps when ready to eat for the best texture.