Teriyaki Chicken Wrap (Printer View)

Savory teriyaki glazed chicken with crisp vegetables in a soft tortilla wrap. Quick, easy, and perfect for lunch or dinner.

# What you'll need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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 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

# Method:

01 - Combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic in a small bowl. 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, stirring occasionally, until golden brown and nearly cooked through.
03 - Pour teriyaki sauce over the chicken. Continue cooking and stirring for 3 to 4 minutes until sauce thickens and thoroughly coats the chicken. Remove from heat.
04 - Heat 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 cabbage, carrots, and spring onions. Top with glazed chicken strips.
06 - Sprinkle toasted sesame seeds and fresh cilantro over the chicken if desired.
07 - Fold the sides of the tortilla inward, then roll tightly from the bottom to form a secure wrap. Serve immediately or wrap in parchment paper for transport.

# Expert Advice:

01 -
  • The teriyaki glaze clings to every strip of chicken without being too sweet or too salty.
  • You can have these assembled and wrapped in less time than it takes to order takeout.
  • The crunch of fresh cabbage and carrots against tender glazed chicken is oddly addictive.
  • They hold together beautifully, so you can eat them at your desk or pack them for a picnic without a mess.
02 -
  • Do not walk away from the sauce once it hits the pan, it can go from glossy to burned in less than a minute.
  • If the tortillas are cold, they will crack when you try to roll them, so always warm them first.
  • Cutting the chicken into even strips ensures they all cook at the same rate and nobody bites into a raw center.
03 -
  • Toast the sesame seeds in a dry pan for 30 seconds before sprinkling them on, the nutty aroma makes a surprising difference.
  • If you want extra sauce for dipping, double the teriyaki mixture and set half aside before adding it to the chicken.
  • Let the chicken rest for a minute after glazing so the sauce sets slightly and does not run out of the wrap when you bite in.
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