Teriyaki Chicken Wrap (Printable View)

Savory teriyaki chicken with crisp cabbage and carrots wrapped in soft tortillas for an easy, satisfying meal.

# Needed Ingredients:

→ 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

# Directions:

01 - In a small bowl, combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. Mix thoroughly and 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 and stirring for 3 to 4 minutes until sauce thickens and fully coats the chicken. Remove from heat.
04 - Warm flour tortillas briefly in a dry pan or microwave until pliable and easy to handle.
05 - Lay each tortilla flat. Layer with one-quarter of the shredded cabbage, carrots, and sliced spring onions. Top with glazed chicken strips.
06 - Sprinkle toasted sesame seeds and fresh cilantro leaves over the chicken and vegetables if desired.
07 - Fold the sides of the tortilla inward, then roll up tightly from the bottom to form a secure wrap. Serve immediately or wrap in parchment paper for portable consumption.

# Expert Hints:

01 -
  • The teriyaki glaze clings to every piece of chicken without being sticky or overwhelming.
  • You can have dinner on the table faster than ordering delivery, and it tastes better too.
  • The crunch from the cabbage and carrots makes every bite feel alive and satisfying.
  • Everything can be prepped ahead and assembled in minutes when hunger strikes.
02 -
  • Do not crowd the chicken in the pan or it will steam instead of sear, and you will lose that light caramelization.
  • The sauce thickens fast once the sugar starts to reduce, so keep stirring or it can stick to the bottom of the skillet.
  • Warm tortillas are essential because cold ones crack when you try to roll them, and nobody wants a wrap that falls apart.
03 -
  • Grate the ginger on the smallest holes of a box grater so it melts into the sauce instead of leaving fibrous bits.
  • Taste the sauce before adding it to the chicken and adjust the sweetness or saltiness to your preference while it is still easy to fix.
  • Let the chicken rest in the skillet for a minute after cooking so the glaze sets slightly and does not run all over the tortilla.
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