Teriyaki Chicken Wrap

My neighbor once knocked on my door holding a crumpled grocery bag and asked if I could help her use up some chicken before it went bad. We stood in my kitchen tossing ideas back and forth until I remembered a wrap I'd had at a food truck years ago, sweet and savory with that shiny glaze. We didn't have a recipe, just instinct and a bottle of soy sauce. What came out of that experiment became something I now make at least twice a month.

I made these wraps the night before my friend's birthday hike, and we ate them cold on a boulder overlooking the valley. The teriyaki had soaked into the tortilla just enough to make every bite taste richer. She said it was better than any trail mix she'd ever packed, and honestly, I agreed.

Ingredients

• Boneless, skinless chicken breasts: Slicing them thin helps them cook fast and soak up the glaze without drying out.
• Vegetable oil: Just enough to keep the chicken from sticking and to help that first sear develop.
• Soy sauce: The salty backbone of the teriyaki, and I've learned not to skimp or the sweetness overwhelms.
• Mirin: Adds a gentle sweetness with depth, but honey and water work surprisingly well if you're in a pinch.
• Brown sugar: Helps the sauce thicken into that glossy coating you want clinging to every piece of chicken.
• Rice vinegar: Cuts through the sweetness and balances everything so it doesn't taste flat.
• Fresh ginger: Grated fine, it gives the sauce a little warmth and brightness that bottled stuff just can't match.
• Garlic clove: Minced small so it melts into the sauce and adds that savory background hum.
• Shredded green cabbage: Provides crunch and freshness, and it doesn't wilt as fast as lettuce.
• Shredded carrots: A touch of sweetness and color that makes the wrap feel more complete.
• Spring onions: Sliced thin for a mild, sharp bite that wakes everything up.
• Flour tortillas: Soft and pliable, they hold the filling without tearing if you warm them first.
• Toasted sesame seeds: Optional, but they add a nutty finish that makes the wrap feel a little more special.
• Fresh cilantro leaves: A handful on top brings brightness, though I skip it when cooking for my cilantro-hating brother.

Instructions

Mix the teriyaki sauce:

In a small bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic until the sugar dissolves. Set it aside so the flavors can mingle while you cook.

Sear the chicken:

Heat the vegetable oil in a large skillet over medium-high heat, then add the chicken strips in a single layer. Let them cook undisturbed for about 3 minutes until golden on one side, then stir and cook another minute until nearly done.

Glaze the chicken:

Pour the teriyaki sauce over the chicken and stir gently, letting it bubble and thicken for 3 to 4 minutes. The sauce should coat the chicken in a shiny glaze that clings when you lift a piece.

Warm the tortillas:

Heat each tortilla in a dry pan for about 10 seconds per side, or wrap them in a damp towel and microwave for 20 seconds. They should be soft and easy to fold without cracking.

Assemble the wraps:

Lay a tortilla flat and pile a quarter of the cabbage, carrots, and spring onions down the center, then top with glazed chicken. Sprinkle with sesame seeds and cilantro if you like.

Roll it up:

Fold in the sides of the tortilla, then roll from the bottom up tightly, tucking as you go. If you're taking it to go, wrap it in parchment to hold everything together.

Save

My nephew took one bite of this wrap and declared it better than the lunch his mom packed, which earned me both a high five and a slightly annoyed look from my sister. He asked if I could teach him how to make it, and we spent the next Sunday afternoon in the kitchen with him carefully measuring every tablespoon. Watching him fold his first wrap, tongue sticking out in concentration, reminded me why I love cooking with other people.

Making It Your Own

I've made this wrap with rotisserie chicken when I was too tired to cook from scratch, and it worked beautifully. Just shred the chicken, warm it in the teriyaki sauce for a few minutes, and you're done. If you like heat, a drizzle of sriracha or a few slices of fresh chili mixed into the vegetables will give it a kick without overpowering the glaze.

Storage and Reheating

These wraps are best eaten fresh, but I've packed them for lunch the next day and they held up surprisingly well. Keep the components separate if you can, assembling just before you eat so the tortilla doesn't get soggy. If you have leftover chicken and sauce, store them in the fridge for up to three days and reheat gently in a pan.

Serving Suggestions

I like to serve these wraps with a simple cucumber salad dressed in rice vinegar, or a handful of steamed edamame on the side. They're filling enough on their own, but a small bowl of miso soup makes it feel like a full meal. If you're feeding a crowd, set out all the components and let everyone build their own wrap.

• Pair with a crisp Asian slaw for extra crunch.
• Serve alongside sweet potato fries for a fun contrast.
• Offer pickled ginger on the side for those who want a tangy bite.

Save

This wrap has become my answer to busy weeknights and spontaneous picnics alike. It's proof that a little sweetness, some crunch, and a good glaze can turn simple ingredients into something you'll crave again and again.

Recipe FAQs

→ Can I prepare the teriyaki sauce in advance?

Yes, the teriyaki sauce keeps well in an airtight container in the refrigerator for up to 5 days. Simply mix all sauce ingredients ahead of time and reheat gently when ready to cook.

→ What are good substitutes for mirin?

You can replace mirin with a mixture of honey and water (1 tbsp honey + 1 tbsp water), or use equal parts brown sugar and water. Both provide similar sweetness and glaze consistency.

→ How do I prevent soggy wraps?

Pat the shredded vegetables dry with paper towels before assembling. Assemble wraps just before serving, or wrap them tightly in parchment paper to minimize moisture transfer to the tortilla.

→ Can I make this ahead for meal prep?

Cook the chicken and prepare vegetables separately, then store in containers for up to 3 days. Assemble wraps fresh when ready to eat to maintain texture and prevent sogginess.

→ What wraps work best for this filling?

Large flour tortillas work perfectly, but you can also use whole wheat, spinach, or gluten-free varieties. Choose wraps that are at least 10 inches in diameter for easy rolling.

→ How can I make this spicier?

Add sriracha or chili sauce to the teriyaki glaze, or include sliced fresh chili peppers in the wrap. For heat lovers, a drizzle of sriracha on the assembled wrap adds kick without overpowering other flavors.