Save to Pinterest My neighbor knocked on the door one weeknight holding a bag of tortillas and a bottle of soy sauce, asking if I had any ideas for dinner that didn't involve another sandwich. We stood in my kitchen tossing around thoughts until I remembered the teriyaki chicken I'd been making for stir-fries and thought, why not wrap it? That improvised dinner turned into something we both craved weekly. The sweetness of the glaze against the crunch of fresh cabbage made every bite feel like a small celebration, even on the most ordinary Tuesday.
I started making these wraps for my kids after school, and they'd hover around the stove watching the sauce bubble and thicken. One of them once said it smelled like the best part of a restaurant, which made me unreasonably proud. Now it's the meal they request when friends come over, and I love watching a quiet kitchen suddenly fill with laughter and the rustle of tortillas being rolled too enthusiastically.
Ingredients
- Boneless, skinless chicken breasts (400 g): Slicing them thin ensures they cook fast and soak up the teriyaki glaze evenly.
- Vegetable oil (1 tbsp): Just enough to get a light sear on the chicken without making things greasy.
- Soy sauce (4 tbsp): The salty backbone of the teriyaki, use low sodium if you prefer more control over seasoning.
- Mirin (2 tbsp): This sweet rice wine adds depth, but honey and water work beautifully if you don't have it on hand.
- Brown sugar (2 tbsp): It caramelizes as the sauce reduces, creating that glossy finish.
- Rice vinegar (1 tbsp): A touch of tang to balance all the sweetness.
- Fresh ginger (1 tsp, grated): Grating it fine releases more flavor and keeps the texture smooth.
- Garlic (1 clove, minced): Fresh garlic makes all the difference, jarred just doesn't have the same punch.
- Green cabbage (1 cup, shredded): Adds crunch and a fresh contrast to the rich chicken.
- Carrots (1 cup, shredded): A little sweetness and color that brightens every bite.
- Spring onions (2, thinly sliced): They bring a mild sharpness that cuts through the glaze.
- Flour tortillas (4 large): Soft and pliable, they hold everything together without tearing.
- Toasted sesame seeds (1 tsp, optional): A nutty finishing touch that makes the wraps look and taste special.
- Fresh cilantro leaves (optional): Adds a bright herbal note if you're a fan.
Instructions
- Make the teriyaki sauce:
- Whisk together soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small bowl until the sugar dissolves. The smell alone will make you hungry.
- Cook the chicken:
- Heat the vegetable oil in a large skillet over medium high heat, then add the chicken strips and cook for 3 to 4 minutes, stirring occasionally, until golden and nearly cooked through. Don't crowd the pan or they'll steam instead of sear.
- Glaze the chicken:
- Pour the teriyaki sauce over the chicken and stir constantly for 3 to 4 minutes as the sauce thickens and coats every piece. Remove from heat once it's glossy and sticky.
- Warm the tortillas:
- Heat each tortilla briefly in a dry pan or microwave until soft and pliable. Cold tortillas crack when you roll them, and nobody wants that.
- Assemble the wraps:
- Lay each tortilla flat and layer with a quarter of the cabbage, carrots, and spring onions, then top with the glazed chicken. Sprinkle with sesame seeds and cilantro if you like.
- Roll and serve:
- Fold in the sides of the tortilla, then roll tightly from the bottom to enclose the filling. Serve right away or wrap in parchment for easy eating.
Save to Pinterest I once packed these wraps for a picnic and forgot napkins, which turned into a sticky fingered disaster that somehow made the whole afternoon better. We laughed so hard trying to eat them gracefully on a park bench, and now every time I make them, someone brings up that day. Food has a way of attaching itself to memories like that, turning a simple recipe into something you carry with you.
Making It Your Own
If you like heat, add a drizzle of sriracha or tuck in some thinly sliced fresh chili with the vegetables. I've also swapped in rotisserie chicken when I'm short on time, just toss the shredded meat in warmed teriyaki sauce and it works beautifully. Whole wheat or gluten free tortillas hold up just as well if that's what you have, and sometimes I'll throw in extra veggies like bell peppers or snap peas for more crunch.
Storing and Reheating
Wrap any leftovers tightly in parchment or foil and store them in the fridge for up to two days. They're actually great cold, but if you prefer them warm, unwrap and microwave for 30 seconds or heat gently in a dry skillet. The tortilla crisps up a little on the outside, which adds a nice texture. Just keep the veggies and chicken separate if you're meal prepping, then assemble fresh so nothing gets soggy.
Serving Suggestions
These wraps are filling enough on their own, but sometimes I'll serve them with a small bowl of miso soup or a handful of edamame on the side. A simple cucumber salad with rice vinegar and sesame oil makes a refreshing contrast to the richness of the teriyaki. If you're feeding a crowd, set out all the components and let everyone build their own, it turns dinner into something interactive and fun.
- Pair with a cold iced green tea for a light, refreshing meal.
- Slice the wraps diagonally and serve as an appetizer at gatherings.
- Pack them in lunchboxes with a side of fruit for a balanced, portable meal.
Save to Pinterest There's something deeply satisfying about folding a warm tortilla around something you've just cooked, the steam rising as you tuck in the edges. I hope these wraps become a regular in your kitchen, the kind of recipe you reach for without thinking, the one that makes an ordinary evening feel just a little bit special.
Answers to Recipe Questions
- → Can I prepare the teriyaki sauce ahead of time?
Yes, absolutely. Mix the teriyaki sauce ingredients in advance and store in an airtight container in the refrigerator for up to 5 days. This makes assembly even faster on the day you're serving.
- → What's a good substitute for mirin?
Equal parts honey and water work well as a mirin substitute. Alternatively, use 1 tablespoon of sugar mixed with 1 tablespoon of water, or a splash of white wine. Each creates slightly different depth, but all yield delicious results.
- → How do I keep the wraps from falling apart?
Warm the tortillas before assembling to make them pliable and less likely to crack. Don't overfill—use about a quarter of the filling per wrap. Roll tightly from the bottom, folding in the sides first, then rolling upward. Wrapping in parchment paper helps hold everything together.
- → Can I make this vegetarian?
Absolutely. Replace the chicken with tofu, tempeh, or additional vegetables like mushrooms, bell peppers, or snap peas. Cook these alternatives in the same teriyaki glaze until caramelized and tender for authentic flavor.
- → How far in advance can I assemble these wraps?
Assemble no more than 2-3 hours before serving to prevent the tortillas from becoming soggy. If preparing ahead, keep ingredients separate and assemble just before eating, or wrap tightly in parchment and refrigerate until ready to serve.
- → What sides pair well with these wraps?
Serve alongside steamed edamame, a simple cucumber salad, miso soup, or jasmine rice. A side of pickled ginger or extra sriracha complements the teriyaki flavors beautifully for those wanting additional heat.