Teriyaki Chicken Wrap (Printer-friendly)

Glazed chicken strips with fresh vegetables in a soft tortilla. Easy Japanese fusion meal prepared in just 30 minutes.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (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
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

# Directions:

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 until golden and nearly cooked through.
03 - Pour prepared teriyaki sauce over chicken. Continue cooking while stirring for 3 to 4 minutes until sauce thickens and evenly coats the chicken. Remove from heat.
04 - Heat flour tortillas in a dry skillet or microwave for 20 to 30 seconds until pliable and warm.
05 - Lay each tortilla flat. Layer with one quarter of the cabbage, carrots, and spring onions. Top with glazed chicken strips.
06 - Sprinkle with toasted sesame seeds and fresh cilantro. Fold tortilla sides inward and roll tightly from bottom to form a secure wrap.
07 - Serve immediately or wrap in parchment paper for transport.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup takes less time than deciding what to watch on TV.
  • The teriyaki glaze clings to the chicken in a way that makes even plain cabbage taste like a treat.
  • You can eat it with a fork or take it on the road without worrying about spills.
  • It tastes like takeout but costs a fraction of the price and uses ingredients you probably already have.
02 -
  • Don't skip warming the tortillas, cold ones will crack the moment you try to fold them and you'll end up with a messy plate instead of a neat wrap.
  • Let the sauce reduce fully before removing the chicken from heat, a thin sauce will make the tortilla soggy and slide right out the bottom.
  • Cut the chicken into evenly sized strips so they cook at the same rate and you don't end up with some pieces dry and others undercooked.
03 -
  • Add a tablespoon of cornstarch mixed with water to the teriyaki sauce if you want an even thicker, glossier glaze that really clings.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on, it brings out a nutty richness you won't get from raw seeds.
  • If you're making this for kids, go easy on the ginger and garlic, you can always add more to the adult portions.
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