Teriyaki Chicken Wrap (Print)

Savory teriyaki chicken with crisp vegetables wrapped in a soft tortilla. Quick, satisfying, and perfect for lunch or dinner.

# Components:

→ 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 mixed with 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

# Directions:

01 - Combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic in a small bowl. Mix thoroughly and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken strips and sauté for 3-4 minutes until golden and nearly cooked through.
03 - Pour teriyaki sauce over chicken. Continue cooking while stirring for 3-4 minutes until sauce thickens and evenly coats the chicken. Remove from heat.
04 - Heat flour tortillas briefly in a dry pan or microwave until pliable and warm.
05 - Lay each tortilla flat. Layer with one-quarter of the shredded cabbage, carrots, and sliced spring onions. Top with glazed chicken strips.
06 - Sprinkle each wrap with toasted sesame seeds and fresh cilantro leaves if desired.
07 - Fold the sides of the tortilla inward, then roll up tightly from the bottom to form a secure wrap. Serve immediately or wrap in parchment paper for portability.

# Expert Advice:

01 -
  • Everything cooks in one pan and comes together in less time than it takes to order delivery.
  • The teriyaki glaze clings to the chicken in a way that makes every bite taste intentional, not saucy or messy.
  • You can prep the vegetables ahead and just sear the chicken when hunger hits.
  • It tastes like restaurant food but costs a fraction and you control the sweetness and salt.
02 -
  • Warm the tortillas or they will crack and split when you try to roll them, I learned this the hard way with a torn mess on my counter.
  • Don't crowd the chicken in the pan or it will steam instead of sear, cook it in two batches if your skillet isn't big enough.
  • The sauce will look thin at first but it thickens fast once it bubbles, so don't panic and add cornstarch unless it's still runny after 4 minutes.
03 -
  • Toast the sesame seeds yourself in a dry pan for 2 minutes, they smell amazing and taste way better than the pre toasted ones.
  • If the sauce gets too thick, add a splash of water and stir, it will loosen up without losing flavor.
  • Let the chicken rest for a minute after glazing so the sauce sets and doesn't make the tortilla soggy.
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