Save I used to pack lunch for myself in a hurry every Sunday night, staring into the fridge hoping for inspiration. One evening I had leftover chicken, a bottle of soy sauce, and tortillas about to go stale. I tossed it all together with whatever vegetables I could find, and that first bite stopped me mid-chew. It was sweet, savory, and somehow tasted like I'd planned it all along. Now I make these wraps on purpose, and they disappear faster than I can fold them.
I brought these to a picnic once, wrapped in parchment and stacked in a basket. My friend unwrapped hers, took a bite, and asked if I'd ordered them from somewhere. I laughed and told her it took less time than waiting in a drive-thru. By the end of the afternoon, everyone wanted the recipe, and I realized I'd accidentally made something people remembered.
Ingredients
- Boneless, skinless chicken breasts: I slice them thin so they cook fast and soak up the sauce without drying out.
- Vegetable oil: Just enough to keep the chicken from sticking, nothing fancy needed here.
- Soy sauce: This is the backbone of the teriyaki, salty and deep, and I never skip it.
- Mirin: It adds a gentle sweetness that honey alone cannot quite replicate, but the substitute works in a pinch.
- Brown sugar: It caramelizes with the soy sauce and makes the glaze cling to the chicken like it was meant to be there.
- Rice vinegar: A splash of this cuts through the sweetness and keeps everything balanced.
- Fresh ginger: I grate it finely so it melts into the sauce and adds warmth without being sharp.
- Garlic clove: One clove minced is all you need for a whisper of sharpness that rounds out the teriyaki.
- Shredded green cabbage: It stays crisp even after sitting, and adds a fresh crunch that makes each bite interesting.
- Shredded carrots: They bring color and a hint of sweetness that plays nicely with the savory chicken.
- Spring onions: I slice them thin and they add a mild bite that wakes up the whole wrap.
- Large flour tortillas: Soft and pliable, they hold everything together without tearing or getting soggy.
- Toasted sesame seeds: Optional, but they add a nutty finish that makes the wraps feel a little more special.
- Fresh cilantro leaves: A few leaves on top bring brightness, though I leave them out if someone at the table is not a fan.
Instructions
- Mix the teriyaki sauce:
- In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic until the sugar dissolves. Set it aside and let the flavors start to mingle while you prep the chicken.
- Cook the chicken strips:
- Heat the vegetable oil in a large skillet over medium high heat, then add the chicken strips in a single layer. Sauté for 3 to 4 minutes, flipping once, until golden and nearly cooked through with just a hint of pink left in the center.
- Glaze the chicken:
- Pour the teriyaki sauce over the chicken and stir gently, letting it bubble and thicken for 3 to 4 minutes. The sauce will coat every piece and turn glossy, and your kitchen will smell incredible.
- Warm the tortillas:
- Heat each tortilla briefly in a dry pan or microwave for about 10 seconds until they are soft and easy to fold. This step keeps them from cracking when you roll.
- Assemble the wraps:
- Lay each tortilla flat and layer a quarter of the cabbage, carrots, and spring onions down the center. Top with a generous portion of the glazed chicken, then sprinkle with sesame seeds and cilantro if you like.
- Roll and serve:
- Fold the sides of the tortilla in toward the center, then roll up tightly from the bottom to form a snug wrap. Serve immediately, or wrap in parchment paper for a meal you can take anywhere.
Save My neighbor once knocked on my door just as I was pulling these together for dinner. I offered her one on a whim, and she stood in my kitchen eating it over the sink, laughing at herself. She said it tasted like something she would have ordered out, and I felt proud in a quiet way. Food has a way of turning ordinary moments into something you remember.
Making It Your Own
I have added sriracha when I wanted heat, and once I threw in thinly sliced bell peppers because they were sitting in the crisper. You can swap the chicken for tofu or shrimp if that is what you have on hand. If you are in a rush, rotisserie chicken works beautifully and cuts the cooking time in half. The teriyaki sauce is forgiving, and the wrap holds just about anything you want to tuck inside.
Storing and Reheating
These wraps keep well in the fridge for up to two days if you wrap them tightly in parchment or foil. I have eaten them cold straight from the fridge, and they still taste good, though the tortilla softens a bit. If you want to reheat them, wrap in a damp paper towel and microwave for 30 seconds, or warm in a dry skillet over low heat. The chicken stays tender, and the vegetables keep their crunch better than I expected.
Serving Suggestions
I usually serve these with a side of edamame or a simple cucumber salad dressed in rice vinegar. Sometimes I slice them in half on the diagonal and stack them on a plate, which makes them look more impressive than they really are. They work for lunch, dinner, or even a casual gathering where people can grab and go.
- Pair with miso soup for a fuller meal that still feels light.
- Serve with a handful of sweet potato fries if you want something a little indulgent.
- Pack them in a lunchbox with a small container of extra teriyaki sauce for dipping.
Save This recipe has become one of those reliable friends in my kitchen, the kind I turn to when I want something satisfying without the fuss. I hope it finds a spot in your rotation too.
Recipe Help & Answers
- → Can I prepare the teriyaki sauce ahead of time?
Yes, the teriyaki sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Simply reheat gently before adding to the cooked chicken.
- → What's the best way to prevent soggy wraps?
Assemble the wraps just before serving, or place a thin layer of vegetables between the tortilla and chicken to create a barrier. If making ahead, wrap each one tightly in parchment paper to absorb excess moisture.
- → How do I make this spicier?
Add sriracha or fresh sliced chili to the teriyaki sauce, or drizzle sriracha directly onto the wrap before rolling. You can also add red pepper flakes to taste.
- → What are good substitutes for mirin?
Honey mixed with water, or a combination of sugar and rice vinegar works well as a substitute. Maple syrup also adds a nice sweetness to the glaze.
- → Can I use different vegetables?
Absolutely. Bell peppers, cucumber, snap peas, and lettuce are excellent additions. Stick to crisp vegetables for the best texture and freshness.
- → How do I store leftover wraps?
Store assembled wraps wrapped in parchment paper in an airtight container for up to 2 days. Keep the teriyaki sauce separate if storing, and reassemble when ready to eat for best freshness.