Save The smell of caramelizing teriyaki sauce hit me before I even looked up from the stove. My skillet was doing that glossy sizzle thing, where the chicken turned deep golden and sticky all at once. I had come home late, starving, craving something that felt like takeout but tasted better. These wraps became my answer: quick enough for a weeknight, satisfying enough to feel like a real meal, and messy in the best possible way.
I made these wraps for my cousin when she dropped by unexpectedly one afternoon. She was between meetings and needed something fast. I had chicken thawing and a bag of shredded cabbage in the fridge, so I threw it all together while she caught me up on work drama. By the time she left, she had taken a photo of her wrap and texted me twice asking for the recipe.
Ingredients
- Boneless, skinless chicken breasts: Slice them thin so they cook fast and soak up the sauce, and always cut against the grain for tenderness.
- Vegetable oil: Any neutral oil works here, it just needs to get hot enough to sear the chicken without smoking out your kitchen.
- Soy sauce: This is your salty backbone, use low sodium if you want more control over the final flavor.
- Mirin: Adds a subtle sweetness and shine, but honey and water work in a pinch if your pantry is bare.
- Brown sugar: Helps the sauce caramelize and gives that glossy, sticky coating you want clinging to every strip.
- Rice vinegar: Cuts through the sweetness with a gentle tang, balancing everything without being sharp.
- Fresh ginger: Grate it finely so it melts into the sauce, leaving warmth instead of chunks.
- Garlic clove: Minced small and added early so it softens and sweetens in the heat.
- Green cabbage: Shred it thin for crunch, it holds up inside the wrap without getting soggy.
- Carrots: I buy pre shredded to save time, but fresh grated tastes brighter if you have a few extra minutes.
- Spring onions: Slice them on the bias for a pretty look and a mild onion bite that does not overpower.
- Flour tortillas: Warm them first so they fold without cracking, cold tortillas always tear at the worst moment.
- Toasted sesame seeds: Optional but worth it, they add a nutty crunch that makes the whole thing feel finished.
- Fresh cilantro: Love it or leave it, I always keep a handful around for brightness.
Instructions
- Mix the teriyaki sauce:
- Whisk together soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small bowl until the sugar dissolves. Set it within reach of the stove so you can pour it in without scrambling.
- Sear the chicken:
- Heat vegetable oil in a large skillet over medium high heat, then add the chicken strips in a single layer. Let them sizzle undisturbed for a minute or two before stirring, so they get golden edges.
- Glaze with teriyaki:
- Pour the sauce over the chicken and stir constantly as it bubbles and thickens, coating every piece in that sticky, glossy glaze. Remove from heat once the sauce clings and the chicken is cooked through.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about 10 seconds per side, or wrap them in a damp towel and microwave for 20 seconds. You want them soft and pliable, not crispy.
- Assemble the wraps:
- Lay a tortilla flat and pile on cabbage, carrots, spring onions, and a generous portion of glazed chicken down the center. Sprinkle with sesame seeds and cilantro if using.
- Roll it up:
- Fold the sides in first, then roll tightly from the bottom, tucking as you go to keep everything snug. If it feels loose, it will fall apart on the first bite.
Save One night I packed these wraps in parchment and brought them to a park picnic with friends. We sat on blankets as the sun dropped, and everyone kept asking what was in the sauce. I told them it was just soy sauce and sugar, but they swore I was holding something back. Sometimes the simplest ingredients do the most convincing work.
Making It Your Own
If you want heat, add a squirt of sriracha to the teriyaki sauce or tuck thin slices of fresh chili into the wrap. I have also used leftover rotisserie chicken when I am too tired to cook, just shred it and toss it in warmed sauce for a minute. Whole wheat or gluten free tortillas work perfectly if that is what you have on hand, and sometimes I throw in thinly sliced bell peppers or cucumber for extra crunch.
Storage and Reheating
These wraps are best eaten fresh, but you can store the components separately in the fridge for up to two days. Keep the glazed chicken in one container and the veggies in another, then assemble when you are ready to eat. If you try to store a fully assembled wrap, the tortilla will get soggy and sad. Reheat the chicken gently in a skillet with a splash of water to loosen the sauce.
Serving Suggestions
I like to serve these with a simple cucumber salad or a handful of edamame on the side. If I am feeding a crowd, I set out all the components and let everyone build their own, which turns dinner into something interactive and fun. A cold iced tea or sparkling water with lime cuts through the sweetness and keeps things light.
- Add pickled ginger on the side for a sharper, brighter contrast.
- Drizzle a little extra teriyaki sauce over the top right before serving if you want it saucier.
- Wrap them in foil and pack them for lunch, they hold up surprisingly well for a few hours.
Save These wraps have become my go to whenever I need something fast, flavorful, and just messy enough to feel indulgent. I hope they do the same for you.
Your Questions Answered
- → Can I prepare the teriyaki sauce ahead of time?
Yes, the teriyaki sauce keeps well in the refrigerator for up to 5 days. Mix it ahead and simply reheat or use at room temperature when ready to cook the chicken.
- → What's the best way to prevent the wraps from falling apart?
Warm the tortillas until they're pliable before filling. Don't overfill—use about a quarter of the filling per wrap. Fold the sides inward first, then roll tightly from the bottom upward.
- → Can I use a different protein instead of chicken?
Absolutely. Thinly sliced beef, pork, or tofu work wonderfully with teriyaki sauce. Adjust cooking times based on thickness and type of protein.
- → Is this dairy-free?
The filling is naturally dairy-free. Check your tortilla brand for dairy ingredients, or use certified dairy-free wraps if needed.
- → How long can I store leftover wraps?
Wrap in parchment and refrigerate for up to 2 days. The tortilla will soften slightly as it absorbs moisture from the filling, but flavors remain delicious. Unwrap and enjoy cold or gently rewarm.
- → What gluten-free options work best?
Substitute with gluten-free flour tortillas, corn tortillas, or lettuce wraps. Ensure your soy sauce is tamari-based if avoiding gluten entirely.