Teriyaki Chicken Wrap (Print version)

Glazed chicken strips with cabbage and carrots wrapped in a soft tortilla. A satisfying Japanese fusion meal ready in just 30 minutes.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 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 as substitute
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 - In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. 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, stirring frequently, for 3 to 4 minutes until sauce thickens and coats chicken evenly. Remove from heat.
04 - Warm flour tortillas briefly in a dry skillet or microwave until pliable and warm.
05 - Lay each tortilla flat. Layer with one-quarter of the shredded cabbage, carrots, and spring onions. Top with glazed chicken strips.
06 - Sprinkle toasted sesame seeds and fresh cilantro over chicken filling.
07 - Fold sides of tortilla inward, then roll tightly from bottom to form a secure wrap. Serve immediately or wrap in parchment for transport.

# Expert Tips:

01 -
  • Everything comes together in less than half an hour, which means you can actually sit down and enjoy dinner instead of collapsing after it.
  • The crisp vegetables balance the sticky, glossy chicken so perfectly that even picky eaters go back for seconds.
  • It tastes like takeout but costs a fraction of the price and skips the mystery ingredients.
  • You can make the sauce in advance and keep it in the fridge for up to a week, making this even faster on busy nights.
02 -
  • Don't crowd the chicken in the pan or it will steam instead of sear, and you'll miss out on those golden, caramelized edges.
  • Let the teriyaki sauce bubble and reduce for the full time, otherwise it stays thin and won't cling to the chicken properly.
  • Warm your tortillas, always, or they'll crack the second you try to fold them and your filling will spill everywhere.
  • If you're meal prepping, keep the chicken and vegetables separate from the tortillas until you're ready to eat so nothing gets soggy.
03 -
  • Slice your chicken against the grain so the strips stay tender and easy to chew, especially in a wrap where texture matters.
  • Toast your sesame seeds in a dry skillet for 2 minutes before sprinkling them on, it brings out a deeper, nuttier flavor.
  • Double the teriyaki sauce and keep half in a jar in the fridge, it's perfect for quick stir-fries, rice bowls, or drizzling over roasted vegetables.
  • If you're packing these for lunch, wrap them tightly in parchment and twist the ends like a candy wrapper so nothing leaks.
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