Teriyaki Chicken Wrap (Printable)

Tender chicken glazed in savory teriyaki, wrapped with crisp cabbage and carrots in a soft tortilla.

# 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
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 Make It:

01 - In a small mixing bowl, combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. Whisk until sugar dissolves completely and 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 prepared teriyaki sauce over chicken. Continue cooking while stirring for 3 to 4 minutes until sauce thickens and evenly coats the chicken. Remove from heat.
04 - Warm flour tortillas briefly in a dry skillet or microwave until pliable and warm.
05 - Lay each tortilla flat on a clean surface. Layer with one-quarter of the shredded cabbage, carrots, and spring onions. Top with glazed chicken strips.
06 - Sprinkle each wrap with toasted sesame seeds and fresh cilantro leaves if desired.
07 - Fold the sides of the tortilla inward, then roll up tightly from the bottom to form a secure wrap. Serve immediately or wrap in parchment paper for transport.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is ridiculously easy.
  • The sweet and savory glaze clings to every bite without being heavy.
  • Fresh, crunchy vegetables balance the richness of the chicken beautifully.
  • You can prep the veggies ahead and throw this together in under 20 minutes.
02 -
  • Do not walk away once the sauce goes in, it can go from glossy to burnt in seconds.
  • Let the chicken rest for a minute after glazing so the sauce has time to set and stop dripping everywhere.
  • Warm your tortillas or they will crack right down the middle when you fold them.
03 -
  • Use a hot skillet and do not overcrowd the chicken, or it will steam instead of sear.
  • Grate your ginger on a microplane so it disappears into the sauce without leaving fibrous bits.
  • Taste the sauce before it goes on the chicken and adjust the sweetness or saltiness to your preference.
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