Teriyaki Chicken Wrap (Printable format)

Glazed chicken strips with fresh vegetables wrapped in a soft tortilla. Quick, satisfying, and bursting with savory teriyaki flavor.

# List of ingredients:

→ 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 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

# 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 the chicken. Continue cooking, stirring frequently, for 3-4 minutes until sauce thickens and coats chicken evenly. Remove from heat.
04 - Warm flour tortillas briefly in a dry pan or microwave until pliable and easy to fold.
05 - Lay each tortilla flat. Layer with one-quarter of the shredded cabbage, carrots, and spring onions. Top with glazed chicken strips.
06 - Sprinkle toasted sesame seeds and fresh cilantro over the chicken if desired.
07 - Fold the sides of the tortilla inward, then roll up tightly from the bottom to form a secure wrap.
08 - Serve immediately, or wrap in parchment paper for transport and on-the-go consumption.

# Expert Suggestions:

01 -
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The sauce clings to the chicken in glossy ribbons that soak into every bite without making the wrap soggy.
  • You can assemble these ahead and wrap them in parchment for lunch the next day.
  • It satisfies that takeout craving using ingredients you probably already have.
02 -
  • Don't crowd the pan when cooking the chicken or it will steam instead of sear.
  • Let the sauce reduce fully so it clings to the chicken instead of pooling at the bottom of the wrap.
  • Warm your tortillas or they will crack when you try to fold them.
03 -
  • Grate the ginger on the fine side of a box grater so it melts into the sauce instead of leaving fibrous bits.
  • If your sauce gets too thick, add a tablespoon of water and stir it back to a glossy consistency.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on, it wakes up their flavor.
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