Teriyaki Chicken Wrap (Print Version)

Savory teriyaki-glazed chicken with crisp cabbage and carrots in soft tortillas. Ready in 30 minutes.

# 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
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 It:

01 - In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic until sugar dissolves. 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 and continue cooking while stirring for 3-4 minutes until sauce thickens and evenly coats chicken. Remove from heat.
04 - Warm flour tortillas briefly in a dry pan over medium heat or microwave until pliable and warm.
05 - Lay each tortilla flat and layer with one quarter of the shredded cabbage, carrots, and sliced spring onions. Top with glazed chicken strips.
06 - Sprinkle with toasted sesame seeds and fresh cilantro if desired. Fold tortilla sides inward and roll up tightly from bottom to form a secure wrap.
07 - Serve immediately or wrap in parchment paper for convenient transport.

# Additional Tips::

01 -
  • The teriyaki sauce cooks down into a glossy glaze that clings to every piece of chicken without being too sweet or salty.
  • You can have dinner wrapped and ready in the time it takes to watch one episode of a show.
  • The crisp vegetables add freshness and crunch that balance the rich, savory chicken beautifully.
  • It's flexible enough to pack for lunch the next day or eat warm right off the stove.
02 -
  • Don't walk away from the pan once you add the sauce, it goes from glossy to burnt in less than a minute if you're not stirring.
  • Slice the chicken as thin as you can manage, thicker pieces won't cook evenly and the sauce won't coat them as well.
  • Warm your tortillas or they'll crack when you try to fold them, I learned this the messy way the first time.
03 -
  • If your skillet isn't big enough, cook the chicken in two batches so it browns instead of steams.
  • Grate the ginger on the smallest holes of your grater so it melts into the sauce instead of leaving fibrous bits.
  • Let the glazed chicken cool for a minute before piling it into the tortilla, or the heat will wilt your cabbage too much.
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