Ingredients
Method
- In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. Set aside.
- 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.
- Pour teriyaki sauce over chicken. Continue cooking and stirring for 3 to 4 minutes until sauce thickens and coats chicken evenly. Remove from heat.
- Heat flour tortillas briefly in a dry pan or microwave until pliable and warm.
- Lay each tortilla flat. Layer with one-quarter of the shredded cabbage, carrots, and spring onions. Top with glazed chicken strips.
- Sprinkle with toasted sesame seeds and fresh cilantro leaves if desired.
- Fold the sides of the tortilla inward, then roll up tightly from the bottom to form a secure wrap.
- Serve immediately or wrap in parchment paper for convenient transport.
Nutrition
Notes
Chicken Prep: I like to slice my chicken breasts into thin, even strips about half an inch thick.
This helps them cook quickly and evenly, and it makes the wraps much easier to bite into without a big chunk of meat sliding out.
Sauce Consistency: Watch the sauce carefully when it's simmering with the chicken.
It can go from glossy and perfect to sticky and burnt in a flash.
I take the pan off the heat just as it starts to coat the back of a spoon.
Tortilla Warming: Don't skip warming the tortillas.
A cold tortilla will crack and tear when you try to roll it.
I heat mine in a dry skillet for about 15 seconds per side until they are soft and pliable.
Make Ahead: You can prepare the teriyaki chicken and the shredded vegetables up to a day in advance.
Store them separately in the fridge, then just warm the chicken and assemble the wraps when you are ready to eat.
Storage: If you have leftover wraps, I recommend wrapping them tightly in foil or plastic wrap.
They will keep in the refrigerator for about a day, but the tortillas will soften a bit from the moisture.
Ingredient Swap: For a vegetarian version, I have used extra-firm tofu, cut into strips and pan-fried until golden, in place of the chicken.
The teriyaki sauce works beautifully with it.
Serving Suggestion: I love serving these wraps with a simple side of edamame or a light cucumber salad.
The cool, crisp vegetables balance the rich, savory chicken perfectly.
