Teriyaki Chicken Wrap (Printer-Friendly)

Glazed chicken strips with crisp cabbage and carrots in a soft tortilla. A satisfying Japanese fusion meal ready in 30 minutes.

# What You'll Need:

→ 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

# Direction Steps:

01 - In a small bowl, combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. Whisk until sugar dissolves completely. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken strips and sauté for 3 to 4 minutes, stirring occasionally, until golden and nearly cooked through.
03 - Pour prepared teriyaki sauce over chicken. Continue cooking and stirring for 3 to 4 minutes until sauce thickens and coats chicken evenly. Remove from heat.
04 - Heat flour tortillas in a dry skillet over medium heat or microwave for 20 to 30 seconds until pliable and warm.
05 - Lay each tortilla flat on a clean surface. Layer with one-quarter of the shredded cabbage, carrots, and sliced spring onions. Top with glazed chicken strips divided equally among wraps.
06 - Sprinkle toasted sesame seeds and fresh cilantro leaves over chicken filling if desired.
07 - Fold in the left and right sides of tortilla, then roll up tightly from the bottom toward the top to create a secure wrap.
08 - Serve immediately while warm, or wrap in parchment paper for portable consumption.

# Expert Advice:

01 -
  • Everything comes together in half an hour, so you can have dinner on the table before anyone gets too impatient.
  • The homemade teriyaki sauce tastes leagues better than store-bought and uses pantry staples you probably already have.
  • These wraps hold up well for lunch the next day, wrapped tightly in parchment and tucked into a bag.
  • You get that restaurant quality flavor without leaving your kitchen or spending a fortune on takeout.
02 -
  • Slice the chicken into even, thin strips so they cook at the same rate and absorb the sauce evenly, or youll end up with some pieces overcooked and others still pale.
  • Dont skip warming the tortillas, because cold ones crack and tear the moment you try to roll them, which I learned the messy way.
  • Let the sauce reduce fully so it clings to the chicken instead of pooling at the bottom of the wrap and making everything soggy.
03 -
  • Grate the ginger on a microplane for the finest texture and the most aromatic flavor, and your sauce will taste noticeably better.
  • Toast the sesame seeds yourself in a dry skillet for a minute or two, they smell incredible and taste far better than pre toasted ones.
  • If the sauce seems too thick, add a splash of water to loosen it, and if its too thin, let it simmer a bit longer until it reaches that glossy, clingy consistency.
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