Save I started making these wraps on weeknights when I needed something fast but craved that sticky-sweet teriyaki glaze I used to order from the food court. The smell of ginger hitting the hot pan always pulls my partner into the kitchen, asking what's cooking. It's become our go-to when we're too tired to think but still want something that tastes like we tried. The crunch of cabbage against tender glazed chicken feels like a small victory after a long day. Now I keep tortillas in the fridge just in case.
I made these for a friend who was convinced wraps were boring lunch food. She watched me fold the tortilla around the glossy chicken and crunchy slaw, then took one bite and went quiet in that good way. By the time she finished, she'd already asked me to text her the recipe. Now she sends me photos every few weeks of her own versions with different vegetables or extra sriracha. It's funny how something this simple can become someone else's weeknight ritual too.
Ingredients
- Boneless, skinless chicken breasts: Slicing them thin helps them cook fast and soak up more of that teriyaki glaze, and they stay tender if you don't overcook them.
- Soy sauce: This is the salty backbone of the teriyaki, so use regular soy sauce, not low-sodium, or the flavor will taste flat.
- Mirin: It adds a subtle sweetness and shine to the sauce, but honey and water work in a pinch if you don't have it.
- Brown sugar: It caramelizes as the sauce reduces, giving you that glossy, sticky coating on the chicken.
- Fresh ginger: Grating it releases the oils and warmth that make teriyaki taste alive instead of one-dimensional.
- Garlic: Just one clove minced fine adds depth without overpowering the ginger or soy.
- Shredded cabbage: Green cabbage stays crisp even after sitting in the wrap and adds a refreshing crunch.
- Shredded carrots: They bring sweetness and color, plus they soften just a bit from the warmth of the chicken.
- Spring onions: Thinly sliced, they add a mild sharpness that cuts through the richness of the glaze.
- Flour tortillas: Large ones are easiest to fold, and warming them first makes them pliable so they don't crack.
- Toasted sesame seeds: Optional, but they add a nutty finish and make the wrap look like it came from a real kitchen.
Instructions
- Mix the teriyaki sauce:
- Whisk together the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small bowl until the sugar dissolves. The sauce will smell sharp and sweet at the same time.
- Cook the chicken:
- Heat the oil in a large skillet over medium-high heat, then add the chicken strips in a single layer. Let them sizzle undisturbed for a minute before stirring, so they get a little golden on the edges.
- Glaze the chicken:
- Pour the teriyaki sauce over the chicken and stir constantly as it bubbles and thickens, about 3 to 4 minutes. The sauce should coat the chicken in a shiny glaze that clings to every piece.
- 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. This makes them soft and easier to roll without tearing.
- Assemble the wraps:
- Lay a tortilla flat and pile a quarter of the cabbage, carrots, and spring onions down the center, then top with glazed chicken. Don't overfill or it'll be impossible to close.
- Garnish and fold:
- Sprinkle sesame seeds and cilantro on top if you like, then fold in the sides and roll from the bottom up tightly. Press gently so it holds together.
Pin it One Saturday I made a double batch of these and wrapped them in parchment paper for a picnic. We sat on a blanket in the park and ate them with our hands, the sauce still warm enough to smell sweet in the breeze. My friend said it tasted better outside, and I think she was right. Food like this doesn't need a table or plates, it just needs to be good enough that you don't want to stop eating.
Storing and Reheating
If you have leftovers, wrap them tightly in foil or parchment and keep them in the fridge for up to two days. The vegetables will soften a bit, but the flavor stays strong. I like to reheat them in a dry skillet over medium heat for a few minutes on each side, which crisps up the tortilla and warms the chicken through without making it soggy. You can also eat them cold, though the glaze hardens slightly and the tortilla loses some of its softness.
Customizing Your Wraps
These wraps are forgiving, so swap in whatever vegetables you have on hand. I've used thinly sliced bell peppers, cucumber, or even shredded lettuce when I'm out of cabbage. If you want more heat, add a drizzle of sriracha or slice a fresh chili into the filling. For a richer version, spread a thin layer of mayo or avocado on the tortilla before adding the vegetables. I've also made these with leftover rotisserie chicken when I'm really short on time, just toss the shredded meat in the warmed teriyaki sauce and go from there.
Serving Suggestions
These wraps are filling on their own, but sometimes I'll serve them with a small side of steamed edamame or a simple cucumber salad dressed with rice vinegar and a pinch of salt. If you're feeding a crowd, slice the wraps in half on the diagonal so they look pretty on a platter. A cold beer or iced green tea pairs well with the savory-sweet glaze.
- Cut them into pinwheels for a party appetizer that looks more impressive than it is.
- Serve with a side of pickled ginger to cleanse your palate between bites.
- Double the sauce recipe and save half for drizzling over rice bowls later in the week.
Pin it This wrap has become one of those recipes I don't really think about anymore, I just make it when I need something reliable and quick. I hope it finds a spot in your rotation too.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and stay juicier. Cut them into similar-sized strips and cook for an extra 2-3 minutes to ensure they're fully cooked through.
- → What's the best substitute for mirin?
Mix 1 tablespoon honey with 1 tablespoon water for a close flavor match. You can also use 1 tablespoon of sweetened rice vinegar or a combination of sugar and water.
- → How do I prevent the wraps from falling apart?
Warm the tortillas until they're pliable, don't overfill, and fold the sides in tightly before rolling from bottom to top. Using fresher tortillas also helps them hold better.
- → Can I prepare these ahead of time?
Yes, assemble them 2-3 hours before serving and wrap in parchment. Keep refrigerated. The tortillas may soften slightly, but flavors meld nicely. For meal prep, store components separately and assemble fresh.
- → What vegetables can I add or swap?
Bell peppers, cucumber, radishes, or snap peas work great. Avoid very watery vegetables like tomatoes as they'll make the wrap soggy. Add them just before serving.
- → Is there a gluten-free option?
Use gluten-free tortillas as a base. Check that your soy sauce is tamari (gluten-free soy sauce) to keep the entire dish gluten-free.