Teriyaki Chicken Wrap (Printable)

Glazed chicken with cabbage and carrots wrapped in soft tortillas. A satisfying Japanese-fusion meal ready in just 30 minutes.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 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

# How to Make It:

01 - In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic until well combined. 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 prepared teriyaki sauce over chicken. Continue cooking and stirring for 3 to 4 minutes until sauce thickens and fully coats the chicken. Remove from heat.
04 - Warm flour tortillas briefly in a dry pan or microwave until pliable and warm.
05 - Lay each tortilla flat. Layer one-quarter of the shredded cabbage, carrots, and spring onions on each tortilla. Top with glazed chicken strips.
06 - Sprinkle each wrap with toasted sesame seeds and fresh cilantro leaves as desired.
07 - Fold the sides of each tortilla inward, then roll up tightly from the bottom to form a secure wrap. Serve immediately or wrap in parchment for transport.

# Expert Advice:

01 -
  • It comes together in half an hour, making it perfect for weeknight chaos or meal prep Sundays.
  • The teriyaki glaze clings to every bite, turning simple chicken into something you actually crave.
  • You can eat it warm off the stove or wrap it up cold for lunch the next day without losing any flavor.
  • The crunch from the cabbage and carrots balances the tender chicken in a way that feels complete.
02 -
  • Do not walk away from the skillet once you add the sauce, it thickens fast and can burn if left unattended.
  • Slice the chicken into even strips so they cook at the same rate and you do not end up with some pieces dry and others undercooked.
  • Warm your tortillas or they will crack when you try to fold them, trust me on this one.
03 -
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on, it brings out a deeper nutty flavor.
  • If your teriyaki sauce is too thick, add a teaspoon of water at a time until it reaches the consistency you want.
  • Let the chicken rest for a minute after glazing so the sauce sets slightly and does not run all over your tortilla.
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