Teriyaki Chicken Wrap

I was racing against the clock on a humid Tuesday evening when I threw together these wraps for the first time. The chicken sizzled loudly in the pan, filling the kitchen with that unmistakable sweet-salty aroma of teriyaki glaze bubbling down into caramel. I had tortillas on hand, a bag of shredded cabbage in the crisper, and suddenly dinner wasn't a problem anymore. That night, I learned that some of the best meals happen when you stop overthinking and just let the ingredients speak for themselves. These wraps have been my weeknight hero ever since.

The first time I packed these wraps for lunch, a coworker leaned over and asked what smelled so good. I handed her half of mine, and by the end of the week, three people had asked for the recipe. There's something about the way the teriyaki clings to the chicken and seeps just slightly into the tortilla that makes it impossible to forget. It became my signature potluck contribution, the thing I'd bring to park picnics and road trips. Watching people unwrap the parchment and take that first bite never gets old.

Ingredients

• Boneless, skinless chicken breasts (about 400 g): Slicing them thin ensures they cook fast and soak up the teriyaki glaze evenly, and thinner strips are way easier to bite through in a wrap.
• Vegetable oil (1 tbsp): Just enough to keep the chicken from sticking without making the pan greasy, and it helps the sauce cling better when it hits the heat.
• Soy sauce (4 tbsp): This is the salty backbone of your teriyaki, so use regular or low-sodium depending on your taste, but don't skip it.
• Mirin (2 tbsp): It adds a subtle sweetness and shine that sugar alone can't replicate, but honey and water work in a pinch if your pantry is bare.
• Brown sugar (2 tbsp): It caramelizes beautifully with the soy sauce and creates that glossy, sticky coating everyone loves.
• Rice vinegar (1 tbsp): A little acidity cuts through the sweetness and keeps the sauce from tasting flat or one-note.
• Fresh ginger (1 tsp, grated): The zing it adds is irreplaceable, and grating it fresh releases oils that dried ginger just can't match.
• Garlic (1 clove, minced): It deepens the savory notes and makes your kitchen smell like a restaurant.
• Shredded green cabbage (1 cup): The crunch is essential, and cabbage holds up way better than lettuce when the sauce gets involved.
• Shredded carrots (1 cup): They add color, sweetness, and a little extra texture that keeps every bite interesting.
• Spring onions (2, thinly sliced): These bring a mild, fresh bite that balances the richness of the chicken without overpowering it.
• Large flour tortillas (4): Soft and pliable, they wrap around everything neatly and don't tear when you fold them.
• Toasted sesame seeds (1 tsp, optional): A tiny sprinkle adds a nutty crunch and makes the whole thing look like it came from a cafe.
• Fresh cilantro leaves (optional): If you love cilantro, it adds a bright, herbal note that pairs beautifully with teriyaki.

Instructions

Mix the teriyaki sauce:

In a small bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic until the sugar dissolves. Set it aside so the flavors can mingle while you prep the chicken.

Cook the chicken strips:

Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add the chicken strips in a single layer and let them sear for 3 to 4 minutes, flipping occasionally, until they turn golden and are nearly cooked through.

Glaze the chicken:

Pour the teriyaki sauce directly over the chicken in the skillet. Stir everything together and let it bubble and thicken for another 3 to 4 minutes, coating every strip in that glossy, sticky glaze.

Warm the tortillas:

Heat each tortilla briefly in a dry pan or wrap them in a damp paper towel and microwave for 20 seconds. This makes them soft and easy to fold without cracking.

Assemble the wraps:

Lay each tortilla flat and pile a quarter of the cabbage, carrots, and spring onions down the center. Top with a generous portion of the glazed chicken strips.

Add garnishes:

Sprinkle toasted sesame seeds and a few cilantro leaves over the chicken if you're using them. These little touches make a big difference in flavor and presentation.

Wrap it up:

Fold the left and right sides of the tortilla in toward the center, then roll up tightly from the bottom. Press gently as you go to keep everything snug inside.

Serve or pack:

Slice each wrap in half on the diagonal and serve immediately, or wrap it in parchment paper for an easy grab-and-go lunch.

Pin it

One Saturday morning, my youngest grabbed a leftover wrap from the fridge and ate it cold on the way to soccer practice. She came home asking if we could make them every week. I realized then that this wasn't just a recipe, it was one of those quiet traditions that sneaks up on you. Now, whenever someone asks what's for dinner and I say teriyaki wraps, there's this little chorus of relief and excitement. Food that makes people happy without any fuss is the kind of cooking I want to keep doing.

Make It Your Own

If you like heat, add a drizzle of sriracha directly into the teriyaki sauce or tuck thin slices of fresh red chili into the wrap. I've also swapped the chicken for thinly sliced beef or even crispy tofu, and both worked beautifully. For a lighter version, use whole wheat or low-carb tortillas, or skip the wrap entirely and serve everything over a bowl of steamed rice. Sometimes I add thinly sliced bell peppers or cucumber for extra crunch, and it never disappoints.

Storage and Reheating

These wraps are best eaten fresh, but if you have leftovers, wrap them tightly in parchment or foil and store them in the fridge for up to two days. To reheat, unwrap and warm them in a dry skillet over medium heat for a few minutes on each side until the tortilla crisps up slightly. Don't microwave assembled wraps or the tortilla will turn rubbery. If you're meal prepping, store the chicken and veggies separately and assemble right before eating.

Shortcuts and Swaps

On really rushed nights, I use rotisserie chicken and just toss the shredded meat in homemade or store-bought teriyaki sauce. You can also use a bag of pre-shredded coleslaw mix instead of chopping cabbage and carrots separately. If you don't have mirin, the honey and water substitute works surprisingly well, and I've even used maple syrup in a pinch. The beauty of this recipe is how forgiving it is.

• Use a store-bought teriyaki sauce if you're truly short on time, just taste it first because some brands are sweeter or saltier than others.
• Swap flour tortillas for rice paper wraps, lettuce wraps, or flatbreads depending on what you have or your dietary needs.
• Add a handful of edamame or snap peas to the filling for extra protein and texture.

Pin it

These wraps remind me that good food doesn't have to be complicated or fancy, it just has to taste like something you'd make again. I hope they become part of your rotation the way they did mine.

Recipe Questions & Answers

→ Can I prepare the teriyaki sauce ahead of time?

Yes, the teriyaki sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Simply reheat it gently before cooking the chicken.

→ What's a good substitute for mirin?

Mix 1 tablespoon of honey with 1 tablespoon of water, or use 1 tablespoon of sugar dissolved in a bit of water. Both provide the subtle sweetness and depth that mirin offers.

→ How do I prevent the tortillas from tearing?

Warm the tortillas briefly in a dry skillet or microwave for 20-30 seconds until they're pliable. Cold tortillas are more likely to crack when rolling.

→ Can I make this ahead for meal prep?

Absolutely. Prepare the glazed chicken and vegetables separately, then store in airtight containers for up to 3 days. Assemble the wraps fresh when ready to eat for the best texture.

→ What are good side dishes to serve with these wraps?

Serve with steamed rice, a light cucumber salad, edamame, or miso soup. Alternatively, pair with crispy spring rolls or a fresh Asian slaw for a complete meal.

→ How can I make this spicier?

Add sriracha sauce to the teriyaki glaze, or drizzle it inside the wrap before rolling. Fresh sliced chili peppers or chili flakes mixed into the sauce also add heat without overpowering the teriyaki flavor.