Teriyaki Chicken Wrap (Printable)

Glazed chicken strips with fresh vegetables in a soft tortilla wrap. A quick, satisfying Japanese fusion main dish.

# What You 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

# How-To:

01 - Combine soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small mixing bowl. Stir 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 until golden and nearly cooked through.
03 - Pour teriyaki sauce over the chicken. Continue cooking and stirring for 3 to 4 minutes until sauce thickens and creates a glossy glaze. Remove from heat.
04 - Warm flour tortillas briefly in a dry skillet or microwave until pliable.
05 - Lay each tortilla flat. Layer with one quarter of the 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 wrap.
08 - Serve immediately, or wrap in parchment paper for portable consumption.

# Expert Tips:

01 -
  • Everything cooks in one pan, and the glaze does all the flavor work for you.
  • It tastes like takeout but costs a fraction and uses ingredients you probably already have.
  • The crunch from the cabbage against the sticky chicken is unbelievably satisfying.
  • You can prep the vegetables ahead and have dinner ready in the time it takes to stream an episode.
02 -
  • Don't crowd the pan when you cook the chicken or it will steam instead of getting that golden edge.
  • Let the sauce thicken fully before removing from heat, otherwise it will drip out of the wrap and make a mess.
  • Warm your tortillas or they will crack when you try to fold them, trust me on this one.
03 -
  • Use a microplane to grate the ginger so it dissolves into the sauce without leaving fibrous bits.
  • If your sauce is too thick, add a splash of water and stir, it will loosen up without losing flavor.
  • Press down gently on the wrapped tortilla in the pan for a few seconds to seal it and give the outside a slight crisp.
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