Save to Pinterest My neighbor knocked on my door one Thursday with a bag of tortillas she couldn't use before leaving town. I had chicken thawing and a bottle of soy sauce I'd been meaning to open for weeks. What started as pantry improvisation turned into something I now crave at least twice a month. The balance of sweet glaze against crisp vegetables tucked into a warm wrap felt like comfort food that didn't weigh me down.
I made these for my sister after her evening yoga class, and she ate two standing at the counter before even sitting down. She kept saying it was exactly what she needed, that perfect mix of savory and bright. We ended up making a second batch that night just to have them ready for her early shifts at the hospital. Now she texts me whenever she picks up tortillas.
Ingredients
- Boneless, skinless chicken breasts (400 g, cut into thin strips): Slicing them thin ensures they cook fast and soak up the teriyaki glaze without drying out.
- Vegetable oil (1 tbsp): Just enough to get a light sear on the chicken before the sauce goes in.
- Soy sauce (4 tbsp): The salty backbone of the teriyaki, use regular or low sodium depending on your taste.
- Mirin (2 tbsp, or substitute 1 tbsp honey plus 1 tbsp water): Mirin adds a gentle sweetness and shine, but the honey swap works beautifully if that's what you have.
- Brown sugar (2 tbsp): It caramelizes as the sauce reduces, giving the glaze that sticky, glossy finish.
- Rice vinegar (1 tbsp): A splash of acid keeps the sauce from tasting too heavy or one note.
- Fresh ginger (1 tsp, grated): The warmth and bite of fresh ginger makes all the difference, don't skip it.
- Garlic clove (1, minced): Adds depth and a little sharpness that balances the sweetness.
- Green cabbage (1 cup, shredded): Stays crisp even after wrapping and adds a satisfying crunch.
- Carrots (1 cup, shredded): They bring color and a hint of natural sweetness that plays nicely with the glaze.
- Spring onions (2, thinly sliced): A fresh, mild bite that doesn't overpower but adds brightness.
- Large flour tortillas (4): Warm them briefly so they fold without cracking.
- Toasted sesame seeds (1 tsp, optional): A nutty finish that makes each bite feel a little more special.
- Fresh cilantro leaves (optional): If you love cilantro, this is the place for it.
Instructions
- Mix the Teriyaki Sauce:
- Whisk together soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small bowl until the sugar dissolves. Set it aside while you cook the chicken.
- Sear the Chicken:
- Heat the oil in a large skillet over medium high heat, then add the chicken strips. Let them sizzle undisturbed for a minute before stirring, you want a little golden color on the edges.
- Glaze with Teriyaki:
- Pour the sauce over the chicken and stir constantly for 3 to 4 minutes. The sauce will bubble, thicken, and coat every piece in a shiny glaze.
- Warm the Tortillas:
- Heat each tortilla in a dry pan for about 15 seconds per side, or wrap them in a damp towel and microwave for 20 seconds. You want them soft and pliable.
- Assemble the Wraps:
- Lay a tortilla flat and pile a quarter of the cabbage, carrots, and spring onions down the center. Top with a generous portion of glazed chicken.
- Add Garnishes:
- Sprinkle sesame seeds and cilantro over the chicken if you're using them.
- Roll It Up:
- Fold in the left and right sides of the tortilla, then roll tightly from the bottom up. Press gently so it holds together.
- Serve:
- Eat immediately while the chicken is warm and the vegetables are crisp, or wrap in parchment paper for an easy grab and go meal.
Save to Pinterest I started packing these for picnics after realizing they travel better than almost anything else I make. One Sunday at the park, a friend asked if I'd brought takeout because they smelled so good. When I told her I'd made them that morning, she asked for the recipe on the spot. It's become my go to for potlucks and packed lunches ever since.
Make It Your Own
If you like heat, stir a teaspoon of sriracha into the teriyaki sauce or tuck sliced fresh chili into the wrap with the vegetables. I've also swapped the chicken for thinly sliced beef or even crispy tofu when I want something different. You can use rotisserie chicken and just toss it with warmed teriyaki sauce for an even faster version. Whole wheat or gluten free tortillas work just as well if that's what you prefer.
Storing and Reheating
These keep wrapped in parchment or foil in the fridge for up to two days, though the tortilla softens a bit over time. I don't recommend reheating the whole wrap because the vegetables lose their crunch. Instead, warm just the chicken in a skillet and assemble fresh wraps with cold crisp veggies. If you're meal prepping, store the glazed chicken and shredded vegetables separately and build the wraps right before eating.
Serving Suggestions
I like to serve these with a small bowl of extra teriyaki sauce on the side for dipping, especially if someone wants a little more flavor. A handful of crispy wonton strips or crushed peanuts on top adds texture. Sometimes I'll put out pickled ginger or a simple cucumber salad to cut through the richness of the glaze.
- Serve with a side of miso soup or edamame for a full meal.
- Add sliced avocado inside the wrap for creaminess.
- Pair with iced green tea or a light citrus drink.
Save to Pinterest This recipe taught me that convenience and flavor don't have to be at odds. Every time I fold one of these wraps, I'm reminded that good food doesn't need to be complicated.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully. They're more forgiving and stay moist. Cut them into similar-sized strips and increase cooking time by 1-2 minutes since they're thicker.
- → How do I prevent the wraps from falling apart?
Warm the tortillas thoroughly to make them pliable, don't overfill them, and roll tightly. Wrapping in parchment paper helps keep them intact for transport or eating on the go.
- → What's the difference between mirin and honey as a substitute?
Mirin adds authentic sweetness and umami depth. Honey provides sweetness but lacks mirin's subtle flavor complexity. Use equal parts honey and water to approximate mirin's consistency and sweetness level.
- → Can I prepare these in advance?
You can prep components ahead: make the sauce, cook and glaze the chicken, and shred vegetables. Assemble wraps fresh for best texture. Store cooked chicken in the fridge for up to 3 days.
- → How can I make this dairy-free?
Most flour tortillas are dairy-free, but check labels. Use certified dairy-free wraps, corn tortillas, or rice paper. All other components are naturally dairy-free, making this easily adaptable.
- → What's the best way to store leftover teriyaki sauce?
Store unused sauce in an airtight container in the refrigerator for up to one week. It works excellently over rice, noodles, or grilled vegetables for future meals.