Save My neighbor handed me a takeout container through the fence one summer evening, steam still rising from the lid. Inside were glossy chicken strips that smelled like ginger and caramel, tucked into a tortilla with crunchy vegetables. I ate it standing in my kitchen, sauce dripping onto my wrist, and immediately texted her for the recipe. That was three years ago, and I've been making these wraps ever since.
I started making these on weeknights when my kids were too hungry to wait for anything complicated. The smell of teriyaki bubbling in the skillet would bring them to the kitchen, hovering near the stove with questions about when it would be ready. Now they ask for these wraps by name, and my daughter has learned to fold them tighter than I ever could. It became one of those recipes that marks time, the kind you make without thinking because your hands already know the rhythm.
Ingredients
- Boneless, skinless chicken breasts: Slicing them thin ensures they cook fast and soak up the sauce, and slightly uneven pieces actually create nice texture variation.
- Vegetable oil: A neutral oil lets the teriyaki flavors shine without competing, and it helps get a light sear on the chicken before the sauce goes in.
- Soy sauce: This is the salty backbone of the glaze, and using regular soy sauce works better here than low-sodium because the sugar balances it.
- Mirin: It adds a subtle sweetness and shine that honey alone cannot replicate, but the honey substitute works in a pinch if mirin is not in your pantry.
- Brown sugar: It caramelizes as the sauce reduces, giving the glaze that glossy, sticky finish that clings to the chicken.
- Rice vinegar: A splash of acidity cuts through the sweetness and keeps the sauce from feeling heavy.
- Fresh ginger: Grating it releases oils that perfume the whole dish, and fresh ginger has a brightness that dried powder cannot match.
- Garlic clove: One clove minced fine disappears into the sauce but leaves a warm, savory depth.
- Green cabbage: Shredded thin, it stays crisp even after the warm chicken is added, and it does not wilt like lettuce would.
- Carrots: Shredded carrots add natural sweetness and a pop of color that makes the wraps look as good as they taste.
- Spring onions: Sliced thin, they bring a mild sharpness that wakes up the other flavors without overpowering them.
- Flour tortillas: Large ones are essential for a proper wrap, and warming them makes them pliable enough to fold without tearing.
- Toasted sesame seeds: Optional, but they add a nutty crunch and make the wraps feel restaurant-quality.
- Fresh cilantro: A few leaves brighten the whole bite, though you can skip them if cilantro is not your thing.
Instructions
- Mix the teriyaki sauce:
- Whisk the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic together in a small bowl until the sugar dissolves. The sauce will smell sharp and sweet, and it should look thin now but will thicken beautifully in the pan.
- Sear the chicken:
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, then add the chicken strips in a single layer. Let them sizzle undisturbed for a minute before stirring, so they get a little golden color on the edges.
- Glaze the chicken:
- Pour the teriyaki sauce over the chicken and stir to coat every piece. Keep cooking and stirring for a few minutes until the sauce thickens and clings to the chicken like a glossy coating.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about ten seconds per side, or wrap them in a damp towel and microwave for twenty seconds. They should be soft and pliable, not stiff or crumbly.
- Assemble the wraps:
- Lay a tortilla flat and pile cabbage, carrots, and spring onions down the center, leaving space at the edges. Spoon the glazed chicken on top, then sprinkle with sesame seeds and cilantro if using.
- Roll and serve:
- Fold the left and right sides of the tortilla inward, then roll from the bottom up tightly to enclose the filling. Serve right away, or wrap each one in parchment paper for easy holding.
Save One night I packed these wraps in parchment for a picnic at the park, and we ate them sitting on a blanket while the sun set. The sesame seeds had toasted a little extra in the pan by accident, and everyone agreed it made them taste even better. That is when I realized this recipe does not need perfection to be wonderful, just a little care and good company.
Storing and Reheating
These wraps are best eaten fresh, but you can store the components separately in the fridge for up to two days. Keep the glazed chicken in an airtight container and the vegetables in another, then assemble wraps as needed so the tortillas do not get soggy. If you must store assembled wraps, wrap them tightly in plastic wrap and eat within a few hours, reheating gently in a dry skillet to crisp the outside.
Swaps and Variations
I have used rotisserie chicken when I am too tired to cook, shredding it and tossing it with warmed teriyaki sauce for a five-minute shortcut. Whole wheat tortillas add a nutty flavor, and gluten-free wraps work just as well if you check the labels. For a spicier version, I stir sriracha into the sauce or tuck thin slices of fresh chili between the vegetables, which my husband loves but my kids will not touch.
Serving Suggestions
These wraps are a meal on their own, but sometimes I serve them with a small bowl of miso soup or a handful of edamame on the side. They are also wonderful for lunch the next day, especially if you pack them with an ice pack so they stay cool. My favorite way to serve them is on a big wooden board with extra sesame seeds, lime wedges, and a small dish of soy sauce for dipping the ends.
- Cut each wrap in half on the diagonal for easier eating and a prettier presentation.
- Serve with pickled ginger on the side for a bright, tangy contrast.
- A cold glass of iced green tea complements the savory-sweet flavors perfectly.
Save This recipe has become one of those reliable friends in my kitchen, the kind I turn to when I want something delicious without drama. I hope it finds a place in your rotation too.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and stay juicier during cooking. Cut them into similar-sized strips and follow the same cooking time, adjusting as needed until fully cooked through.
- → What's the best substitute for mirin?
Mix 1 tablespoon honey with 1 tablespoon water as a direct substitute. Alternatively, use 1 tablespoon sugar dissolved in a bit of water. The sauce will be slightly sweeter but still delicious.
- → How do I prevent the wrap from falling apart?
Warm tortillas before assembly to make them pliable. Don't overfill—use about a quarter of ingredients per wrap. Fold the sides inward first, then roll tightly from bottom to top for a secure seal.
- → Can this be made ahead for meal prep?
Absolutely. Cook the chicken and sauce separately, store in airtight containers for up to 3 days. Prep vegetables ahead too. Assemble fresh when ready to eat, or wrap in parchment for portable meals.
- → How can I make this dairy-free?
The sauce is already dairy-free. Use dairy-free tortillas if needed. All fillings are naturally plant-based friendly. Check any store-bought sauces for hidden dairy products if substituting homemade teriyaki sauce.
- → What sides pair well with teriyaki chicken wraps?
Serve with steamed edamame, jasmine rice, or a crisp cucumber salad. Miso soup complements the Asian flavors nicely. A simple ginger-sesame dressing on the side adds extra depth.