Save My coworker used to bring these wraps to lunch, and the smell of caramelized teriyaki would drift across the break room until someone finally asked for the recipe. She laughed and said it was just chicken, sauce, and whatever vegetables she had left over. I tried it that weekend and burned the first batch of sauce because I walked away to answer a text. The second attempt stuck to the pan, but by the third try, I learned to stay close and keep stirring, and suddenly I understood why she made them every week.
I made these for my brother when he came over after a long shift, and he ate two before I even finished wrapping the third. He said the sauce reminded him of the little shop near our old apartment, the one that closed years ago. We sat on the couch with paper towels on our laps, laughing about how we used to fight over the last spring roll. These wraps brought back that same comfortable, no-fuss feeling of good food shared without ceremony.
Ingredients
- Boneless, skinless chicken breasts: Slicing them thin ensures they cook quickly and soak up the glaze, and partially freezing them for 15 minutes makes slicing much easier.
- Vegetable oil: A neutral oil with a high smoke point works best for getting a light sear without burning.
- Soy sauce: This is the salty backbone of the teriyaki, so use regular soy sauce, not low sodium, or the flavor will taste flat.
- Mirin: The subtle sweetness and acidity balance the soy perfectly, but honey mixed with water works if you cannot find it.
- Brown sugar: It dissolves into the sauce and gives that glossy, slightly sticky finish.
- Rice vinegar: A small splash brightens everything and keeps the glaze from tasting too heavy.
- Fresh ginger: Grating it releases more flavor than chopping, and it adds a warm, slightly spicy note.
- Garlic clove: One clove is enough to add depth without overpowering the ginger.
- Shredded green cabbage: The crunch is essential, and it stays crisp even after the wrap sits for a bit.
- Shredded carrots: They add sweetness and color, and pre-shredded bags save time if you are in a hurry.
- Spring onions: Slicing them thin gives little bursts of sharpness that cut through the glaze.
- Large flour tortillas: Soft and pliable, they roll easily and hold everything together without tearing.
- Toasted sesame seeds: Optional, but they add a nutty finish and make the wraps look more polished.
- Fresh cilantro leaves: A handful on top brings brightness, though you can skip it if cilantro is not your thing.
Instructions
- Mix the teriyaki sauce:
- Whisk the soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small bowl until the sugar dissolves. The sauce should smell sharp and sweet at the same time.
- Sear the chicken:
- Heat the 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 before stirring, so they get a little golden edge.
- Glaze with teriyaki:
- Pour the sauce over the chicken and stir constantly for 3 to 4 minutes. The sauce will bubble, thicken, and coat every piece with a glossy sheen.
- Warm the tortillas:
- Heat them in a dry pan for a few seconds on each side or wrap in a damp paper towel and microwave for 20 seconds. They should be soft and easy to fold without cracking.
- Assemble the wraps:
- Lay a tortilla flat, pile a quarter of the cabbage, carrots, and spring onions in the center, then top with the glazed chicken. Sprinkle sesame seeds and cilantro if using.
- Roll them up:
- Fold in the left and right sides, then roll from the bottom up tightly, tucking as you go. If the filling spills out a little, just nudge it back in and keep rolling.
- Serve or wrap:
- Eat them right away while the chicken is still warm, or wrap each one in parchment paper if you are taking them with you.
Save The first time I packed these for a road trip, my friend unwrapped hers at a rest stop and said it tasted better than anything we could have bought on the highway. We sat on a picnic table under a tree, and she kept asking if I had written the recipe down. I realized then that this dish was not just easy, it was the kind of thing that made people feel cared for, even when you were just trying to use up leftover vegetables.
What to Do If the Sauce Is Too Thick
If your teriyaki sauce reduces too much and starts to look more like syrup than glaze, just add a tablespoon of water and stir it back in over low heat. I learned this after I got distracted folding laundry and came back to find the sauce clinging to the pan like candy. A splash of water brought it back to life, and the chicken still tasted perfect. Now I keep a small cup of water near the stove just in case.
Storing and Reheating Leftovers
These wraps are best eaten fresh, but if you have extras, wrap them tightly in foil and refrigerate for up to a day. To reheat, unwrap them and warm in a dry skillet over medium heat for a couple of minutes on each side, pressing gently with a spatula. The tortilla will crisp up a little, and the filling warms through without getting soggy. I once reheated one in the microwave and the tortilla turned rubbery, so the skillet method is worth the extra minute.
Swaps and Shortcuts
If you are short on time, use rotisserie chicken torn into strips and just warm it in the teriyaki sauce for a minute. Whole wheat or gluten-free tortillas work just as well if you need them. I have also used coleslaw mix instead of shredding cabbage and carrots separately, and nobody could tell the difference.
- Add a drizzle of sriracha or a few slices of fresh chili if you want heat.
- Swap cilantro for fresh mint or basil if you prefer a different herby note.
- Use tamari instead of soy sauce to make it gluten-free, and pair with gluten-free wraps.
Save These wraps have become my go-to when I want something satisfying without spending an hour in the kitchen. They remind me that good food does not have to be complicated, just thoughtful and made with a little attention.
Recipe Guide
- → Can I use a different protein instead of chicken?
Yes, teriyaki sauce works well with beef sirloin, turkey, or firm tofu. Adjust cooking times based on your protein choice. Shrimp is also excellent and cooks in just 2-3 minutes.
- → What can I substitute for mirin if I don't have it?
Mix 1 tablespoon honey with 1 tablespoon water, or use 1 tablespoon maple syrup diluted with water. You can also substitute with a combination of sugar and a splash of rice vinegar for similar sweetness and depth.
- → How do I prevent the wraps from falling apart?
Warm your tortillas thoroughly before filling to make them pliable and prevent cracking. Don't overfill—use measured portions. Fold the sides in first, then roll tightly from the bottom. Wrap in parchment paper for transport if needed.
- → Can I make this ahead for meal prep?
Prepare the teriyaki sauce and chop vegetables up to 2 days ahead. Cook the chicken and assemble wraps just before serving for best texture. You can store assembled wraps in the refrigerator for 2-3 hours wrapped in parchment.
- → Is this dairy-free?
Yes, if you use dairy-free tortillas. All other ingredients are naturally dairy-free. Check tortilla labels as some brands contain milk products. Whole wheat and corn tortillas are typically dairy-free options.
- → How can I make this spicier?
Add sriracha or chili paste to the teriyaki sauce, or drizzle it on individual wraps. Fresh sliced jalapeños or Thai chilies work well too. Start with small amounts and adjust to your heat preference.