Teriyaki Chicken Wrap (Printable version)

Glazed chicken strips with crisp cabbage, carrots, and spring onions wrapped in soft tortillas. Quick, satisfying, and full of flavor.

# What you need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), 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 Make It:

01 - In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. 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 chicken and continue cooking, stirring frequently, for 3 to 4 minutes until sauce thickens and coats chicken evenly. Remove from heat.
04 - Warm flour tortillas briefly in a dry skillet or microwave until pliable and warm.
05 - Lay each tortilla flat and layer with one quarter of the shredded cabbage, carrots, and sliced spring onions. Top with glazed chicken strips.
06 - Sprinkle toasted sesame seeds and fresh cilantro over the filling if desired.
07 - Fold the sides of the tortilla inward, then roll tightly from the bottom to form a secure wrap.
08 - Serve immediately or wrap in parchment paper for convenient transport.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes twice as good.
  • The teriyaki glaze clings to every piece of chicken, delivering flavor in every bite.
  • You can hold dinner in your hands, which somehow makes everything more fun.
  • Leftovers wrap beautifully in parchment and taste just as delicious the next day.
02 -
  • Don't skip warming the tortillas, cold ones will crack the moment you try to fold them.
  • Let the sauce reduce until it clings to the chicken, watery teriyaki makes soggy wraps.
  • Slice the chicken thin so it cooks quickly and absorbs more glaze.
03 -
  • Grate the ginger on the fine side of a box grater so it melts into the sauce without any fibrous bits.
  • Use a hot pan and don't move the chicken too much at first, letting it get a good sear before stirring.
  • If the sauce gets too thick, add a splash of water and stir, it'll loosen right back up.
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