Teriyaki Chicken Wrap (Print Version)

Tender teriyaki-glazed chicken with crisp vegetables wrapped in a soft tortilla for a tasty meal.

# What You'll 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 (optional)

13 - 1 teaspoon toasted sesame seeds
14 - Fresh cilantro leaves

# Steps to Follow:

01 - In a small bowl, combine soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Sauté chicken strips for 3 to 4 minutes until golden and almost cooked through.
03 - Pour teriyaki sauce over chicken. Continue cooking, stirring frequently, for 3 to 4 minutes until the sauce thickens and coats the chicken evenly. Remove from heat.
04 - Briefly warm the flour tortillas in a dry pan or microwave until pliable and flexible.
05 - Lay each tortilla flat and layer evenly with shredded cabbage, carrots, and sliced spring onions. Top with glazed chicken strips.
06 - Sprinkle with toasted sesame seeds and fresh cilantro if desired. Fold sides of the tortilla inward, then roll tightly from the bottom to form wraps.
07 - Serve wraps immediately or wrap in parchment paper for convenient transport.

# Additional Tips::

01 -
  • The teriyaki sauce comes together in under two minutes, then transforms plain chicken into something glossy and irresistible.
  • Everything stays fresh and crunchy because you're eating it fresh from the wrapper, no sogginess in sight.
  • It's flexible enough to meal-prep, quick enough for a weeknight dinner, and impressive enough to bring to a picnic.
02 -
  • Don't cook the chicken all the way through before adding the sauce—it will finish cooking in the glaze and stay tender instead of drying out from overcooking.
  • If your sauce isn't thickening, it usually means you need a minute or two more on the heat; mirin needs time to reduce and cling properly.
03 -
  • Slice your chicken breast against the grain (perpendicular to the long striations you see in the raw meat) and the final texture will be noticeably more tender.
  • Taste your teriyaki sauce before cooking the chicken; adjusting salt, sweetness, or acid now saves you from having to fix it in the pan later.
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