Teriyaki Chicken Wrap

The skillet was still sizzling when my daughter walked into the kitchen and asked what smelled so good. I had just poured the teriyaki sauce over the chicken strips, and the ginger and garlic were filling the air with that sweet, savory scent that makes everyone suddenly hungry. She watched the sauce bubble and thicken, coating each piece of chicken in a glossy glaze, and declared she wanted wraps for dinner from now on. That was three years ago, and we still make these at least twice a month.

I started making these wraps on weeknights when I needed something fast but didnt want to compromise on flavor. My son would sit at the counter doing homework while I cooked, and hed always ask for extra sesame seeds on his wrap. The crunch of the cabbage and carrots against the tender, glazed chicken became our familys favorite combination. Now when I pull out the tortillas, everyone knows exactly whats coming, and the complaints about whats for dinner disappear.

Ingredients

• Boneless, skinless chicken breasts: Slicing them thin helps them cook quickly and soak up the teriyaki sauce, so dont skip that step or youll end up with uneven bites.
• Soy sauce: This is the backbone of your teriyaki, and using a good quality soy sauce makes a noticeable difference in the depth of flavor.
• Mirin: It adds a subtle sweetness and shine to the sauce, but if you dont have it, honey mixed with a little water works surprisingly well.
• Brown sugar: Helps the sauce caramelize and cling to the chicken, creating that sticky glaze everyone loves.
• Rice vinegar: Cuts through the sweetness with a gentle tang, balancing the whole sauce so it doesnt taste one-dimensional.
• Fresh ginger: Grating it fresh releases oils that make the sauce come alive, and the aroma alone is worth the extra minute of prep.
• Garlic: Minced fine so it melts into the sauce, adding warmth without overpowering the ginger.
• Shredded green cabbage: Provides crunch and freshness, and it holds up better in wraps than lettuce, which tends to wilt.
• Shredded carrots: Add color, sweetness, and a satisfying bite that complements the savory chicken.
• Spring onions: Sliced thin, they bring a mild sharpness and a pop of green that makes the wraps look as good as they taste.
• Flour tortillas: Warming them briefly makes them pliable and easy to roll without tearing, which I learned after a few frustrating attempts.
• Toasted sesame seeds: Optional, but they add a nutty crunch that elevates the whole wrap.
• Fresh cilantro: A handful of leaves brings brightness and a hint of citrus that ties everything together.

Instructions

Mix the teriyaki sauce:

Whisk together the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small bowl until the sugar dissolves. The sauce should smell fragrant and look glossy.

Cook the chicken:

Heat the vegetable oil in a large skillet over medium high heat, then add the chicken strips and saute for 3 to 4 minutes until theyre golden and nearly cooked through. Youll hear them sizzle as they hit the pan, and thats when you know the heat is just right.

Glaze the chicken:

Pour the teriyaki sauce over the chicken and stir continuously for 3 to 4 minutes as the sauce thickens and coats each piece. The sauce will bubble and reduce, turning sticky and delicious.

Warm the tortillas:

Heat each tortilla briefly in a dry pan or microwave until theyre soft and pliable. This makes rolling them so much easier and prevents any tears.

Assemble the wraps:

Lay each tortilla flat, then layer with a quarter of the cabbage, carrots, and spring onions, followed by the glazed chicken. Keep the fillings centered so they dont spill out when you roll.

Add garnishes:

Sprinkle toasted sesame seeds and fresh cilantro leaves over the top if youre using them. These little touches make a big difference in flavor and presentation.

Roll and serve:

Fold the sides of the tortilla in, then roll up tightly from the bottom to form a neat wrap. Serve immediately, or wrap in parchment if youre taking them on the go.

Save

One evening, I packed these wraps for a picnic at the park, and my friend asked for the recipe before she even finished her first bite. She said the combination of the sweet glaze, crunchy vegetables, and soft tortilla reminded her of her favorite food truck, but better. That was the moment I realized this recipe wasnt just a quick dinner, it was something worth sharing.

Making It Your Own

If you like heat, add a drizzle of sriracha or tuck in some sliced fresh chili alongside the vegetables. I also sometimes use rotisserie chicken when Im really short on time, shredding it and tossing it in the warmed teriyaki sauce for an even faster meal. You can swap the flour tortillas for whole wheat or gluten free versions depending on what you have, and the wraps still turn out beautifully. The recipe is forgiving, so feel free to adjust the vegetables based on whats in your fridge.

Storing and Reheating

These wraps keep well in the fridge for up to two days if you wrap them tightly in parchment or foil. I dont recommend reheating them in the microwave because the tortilla gets chewy, but you can eat them cold and theyre still delicious. If you want them warm, reheat the chicken separately in a skillet and assemble fresh wraps. Leftover teriyaki chicken also makes a great topping for rice bowls or salads.

Serving Suggestions

I like to serve these wraps with a simple side of edamame or a crisp cucumber salad dressed with rice vinegar and sesame oil. Sometimes I put out a small dish of extra teriyaki sauce for dipping, and it always disappears quickly. If youre feeding a crowd, set up a wrap station with all the fillings laid out so everyone can build their own.

• Pair with miso soup for a cozy, complete meal.
• Serve alongside sweet potato fries for a fun fusion twist.
• Offer lime wedges on the side for an extra burst of brightness.

Save

These wraps have become one of those recipes I turn to when I want something reliable, flavorful, and quick. I hope they become a favorite in your kitchen too.

Recipe FAQs

→ Can I prepare the teriyaki sauce ahead of time?

Yes, the teriyaki sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Simply reheat it gently before cooking the chicken.

→ What can I use instead of mirin?

Mix 1 tablespoon honey with 1 tablespoon water as a substitute for 2 tablespoons of mirin. This creates a similar sweetness and consistency in the glaze.

→ How do I prevent the tortillas from breaking?

Warm the tortillas briefly in a dry skillet or microwave for 15-20 seconds to make them pliable. This prevents cracking when you fold and roll them.

→ Can I make these wraps dairy-free?

Yes, the wraps are naturally dairy-free. Simply choose dairy-free tortillas and verify that your soy sauce and other ingredients don't contain dairy additives.

→ How should I store leftover wraps?

Wrap assembled wraps tightly in parchment paper or aluminum foil and refrigerate for up to 24 hours. The filling may soften, so enjoy them fresh when possible. You can also store the glazed chicken separately and assemble fresh wraps when ready to eat.

→ Can I use a different protein instead of chicken?

Absolutely. Pork tenderloin, beef sirloin, tofu, or shrimp work wonderfully with the teriyaki glaze. Adjust cooking times based on the protein you choose.