Teriyaki Chicken Wrap (Printable)

Glazed chicken strips with teriyaki sauce, fresh vegetables, and soft tortillas. A satisfying 30-minute Japanese fusion wrap.

# 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 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:

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. Continue cooking while stirring for 3 to 4 minutes until sauce thickens and coats chicken evenly. Remove from heat.
04 - Heat 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 with toasted sesame seeds and fresh cilantro if desired. Fold the sides of the tortilla inward, then roll up tightly from the bottom to form a wrap.
07 - Serve immediately or wrap in parchment paper for portable consumption.

# Expert Tips:

01 -
  • Everything comes together in half an hour, even on the nights when youre too tired to think.
  • The homemade teriyaki sauce tastes leagues better than bottled and only takes a quick whisk.
  • You can prep the vegetables ahead and have these wraps assembled in under five minutes when hunger strikes.
  • They hold up beautifully for lunch the next day, wrapped tight in parchment and tucked into a bag.
02 -
  • Do not skip warming the tortillas or they will crack when you try to roll them, leaving you with a sad, leaking wrap.
  • Let the teriyaki sauce actually thicken on the chicken instead of rushing it off the heat, or it will pool in the bottom of your wrap and make everything soggy.
  • Slice your chicken strips thin and even so they cook at the same rate and get evenly coated in sauce.
03 -
  • Grate your ginger on the fine side of a box grater so it melts into the sauce instead of leaving fibrous bits behind.
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on, it wakes up their flavor and makes them taste almost buttery.
  • If your teriyaki sauce seems too thin, let it simmer an extra minute off the chicken until it coats the back of a spoon.
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