Save My neighbor knocked on my door one Tuesday evening holding a paper bag of tortillas that were about to expire. I had chicken thawing and vegetables that needed using, so I tossed together this teriyaki wrap without much of a plan. The smell of caramelizing soy sauce and ginger filled my tiny kitchen, and by the time I folded the first wrap, I knew I'd stumbled onto something I'd make again and again. It's become my solution for busy weeknights when I want something that feels special without the fuss.
I made these wraps for a friend who was moving apartments and needed fuel between hauling boxes. She ate hers standing in my kitchen, sauce dripping slightly onto her wrist, and declared it better than any food truck lunch she'd ever grabbed. That moment reminded me how food doesn't need white tablecloths to feel memorable. Sometimes the best meals happen leaning against a counter, laughing about the chaos of life.
Ingredients
- Boneless, skinless chicken breasts (400 g, cut into thin strips): Thin strips cook fast and soak up the teriyaki glaze beautifully, plus they're easier to bite through in a wrap than thick chunks.
- Vegetable oil (1 tbsp): Just enough to keep the chicken from sticking without making the pan greasy or heavy.
- Soy sauce (4 tbsp): The salty backbone of the teriyaki sauce, bringing deep umami that makes everything else sing.
- Mirin (2 tbsp, or substitute 1 tbsp honey and 1 tbsp water): Adds a subtle sweetness and shine to the glaze, though honey works in a pinch if mirin isn't in your pantry.
- Brown sugar (2 tbsp): Helps the sauce thicken and caramelize on the chicken, creating those glossy, sticky bits you can't stop eating.
- Rice vinegar (1 tbsp): A little acidity cuts through the sweetness and keeps the sauce from feeling one-note.
- Fresh ginger (1 tsp, grated): Brings warmth and a slight bite that wakes up your taste buds with every mouthful.
- Garlic clove (1, minced): Adds aromatic depth and makes your kitchen smell like a place you actually want to be.
- Shredded green cabbage (1 cup): Provides crunch and freshness that balances the richness of the glazed chicken.
- Shredded carrots (1 cup): Adds color, a hint of sweetness, and a satisfying snap in every bite.
- Spring onions (2, thinly sliced): Brings a mild, grassy sharpness that ties the vegetables and sauce together.
- Large flour tortillas (4): Soft and pliable, they hold everything together without tearing or overpowering the filling.
- Toasted sesame seeds (1 tsp, optional): A tiny garnish that adds nutty flavor and makes the wrap look like you put in extra effort.
- Fresh cilantro leaves (optional): Bright and herbaceous, it lifts the whole dish if you're a cilantro lover.
Instructions
- Mix the teriyaki sauce:
- Whisk together soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small bowl until the sugar dissolves. The smell alone will make you hungry.
- Cook the chicken:
- Heat vegetable oil in a large skillet over medium-high heat, then add chicken strips and sauté for 3 to 4 minutes until they turn golden and are nearly cooked through. Don't crowd the pan or they'll steam instead of sear.
- Glaze the chicken:
- Pour the teriyaki sauce over the chicken and stir continuously for 3 to 4 minutes until the sauce thickens and clings to every piece. The kitchen will smell incredible at this point.
- Warm the tortillas:
- Heat the flour tortillas briefly in a dry pan or microwave until they're pliable and easy to fold. Cold tortillas crack, and nobody wants that.
- Assemble the wraps:
- Lay each tortilla flat and layer a quarter of the cabbage, carrots, and spring onions down the center, then top with glazed chicken strips. If you're using sesame seeds or cilantro, sprinkle them on now.
- Roll and serve:
- Fold the sides of the tortilla inward, then roll tightly from the bottom to form a secure wrap. Serve immediately or wrap in parchment if you're taking them to go.
Save One afternoon, my nephew asked if he could help me make lunch. I handed him the bowl of shredded cabbage and let him sprinkle it onto the tortillas while I handled the hot skillet. He was so proud of his contribution, and when he took his first bite, he grinned with a smear of teriyaki sauce on his cheek. That's when I realized this recipe isn't just easy, it's the kind of thing that invites people in, even the smallest ones.
Make It Your Own
If you like heat, drizzle sriracha or add sliced fresh chili into the wrap before rolling. I've also swapped the chicken for thinly sliced beef or even crispy tofu when I'm trying to use up what's in the fridge. Sometimes I throw in julienned cucumber or bell pepper for extra crunch, and it always works. The teriyaki sauce is forgiving and plays well with almost anything you toss in.
Shortcuts and Swaps
On nights when I'm truly exhausted, I use rotisserie chicken and just toss it in the teriyaki sauce for a minute to warm through. Whole wheat or gluten-free wraps work just as well if you have dietary preferences or restrictions. I've even used rice paper wrappers once when I ran out of tortillas, and while they were a little fussier to work with, they tasted fresh and light. Don't be afraid to adapt this recipe to whatever your pantry and energy levels allow.
Serving and Storage
These wraps are best eaten fresh, but if you need to pack them for lunch, wrap each one tightly in parchment paper to keep everything in place. They hold up surprisingly well for a few hours, though the tortilla may soften slightly. If you have leftover chicken and vegetables, store them separately in the fridge and assemble the wraps fresh the next day for the best texture.
- Wrap individual portions in parchment or foil to keep them tidy for lunch boxes or picnics.
- Store leftover chicken and vegetables in airtight containers for up to three days and reheat gently before assembling.
- If you're meal prepping, keep the sauce on the side and drizzle it on just before eating to avoid soggy wraps.
Save This wrap has become my answer to the question of what to make when I want something satisfying but don't have hours to spend in the kitchen. It's proof that you don't need fancy ingredients or complicated techniques to make something that feels like a real meal.
Recipe FAQs
- → Can I prepare the teriyaki sauce ahead of time?
Yes, the teriyaki sauce can be made 2-3 days in advance and stored in an airtight container in the refrigerator. Simply reheat or bring to room temperature before cooking the chicken.
- → What can I substitute for mirin if I don't have it?
Mix 1 tablespoon honey with 1 tablespoon water to replace 2 tablespoons of mirin. This provides the same sweetness and helps achieve the glossy glaze characteristic of teriyaki.
- → How do I prevent the tortillas from tearing when rolling?
Warm the tortillas in a dry skillet or microwave for 15-20 seconds until they're soft and pliable. Cold tortillas crack easily, so warming ensures they fold smoothly without breaking.
- → Can I use a different protein instead of chicken?
Absolutely. Beef strips, pork tenderloin, or tofu work wonderfully with this teriyaki glaze. Adjust cooking times based on the thickness and type of protein you choose.
- → How do I make this spicier?
Add sriracha drizzle to the wraps, incorporate sliced fresh chili peppers into the filling, or mix a touch of sriracha into the teriyaki sauce before cooking the chicken.
- → Is this suitable for meal prep?
Yes, you can prepare all components separately and assemble fresh when ready to eat. Store glazed chicken and chopped vegetables in separate containers for up to 3 days in the refrigerator.