Teriyaki Chicken Wrap Flavor Explosion
Experience a flavor explosion with these homemade teriyaki chicken wraps. Tender chicken is coated in a sticky, sweet, and savory glaze, then combined with crisp, fresh vegetables and wrapped in a soft flour tortilla for a quick, satisfying, and refreshingly light meal.
Equipment
- Large Skillet or Wok
- Small bowl
- Whisk
- Knife
- Cutting board
- Measuring cups and spoons
- Grater or zester
- Garlic press
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp avocado oil or other neutral oil
- ¼ cup low-sodium soy sauce
- 2 tbsp mirin
- 2 tbsp brown sugar
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 tsp sesame oil
- 4 large flour tortillas
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- ¼ cup sliced green onions
- 1 tsp sesame seeds, for garnish
Instructions
- In a small bowl, whisk together the low-sodium soy sauce, mirin, brown sugar, grated ginger, and minced garlic. In a separate tiny bowl, mix the cornstarch with 2 tablespoons of cold water to create a smooth slurry. Set both aside.
- Pat the chicken pieces dry with a paper towel. Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through.
- Reduce the heat to medium-low. Pour the teriyaki sauce mixture over the chicken and let it bubble for about a minute. Re-stir the cornstarch slurry and pour it into the skillet, stirring continuously until the sauce thickens into a glossy glaze.
- Remove the skillet from the heat and stir in the sesame oil.
- Warm the tortillas in a microwave or a dry skillet to make them pliable. Lay a tortilla flat and spoon a quarter of the teriyaki chicken down the center.
- Top the chicken with a generous handful of shredded carrots, red cabbage, and a sprinkle of green onions.
- Fold in the sides of the tortilla, then tightly roll it up from the bottom. Slice in half on a diagonal, garnish with sesame seeds, and serve immediately.
Notes
Variations & Tips:
- For extra heat, add 1-2 teaspoons of sriracha to the teriyaki sauce.
- Drizzle with a spicy mayo (mayonnaise, sriracha, lime juice) for a creamy contrast.
- For a gluten-free option, use tamari instead of soy sauce and serve in lettuce cups.
- Toast the rolled wrap in a dry, hot skillet for a minute per side to get a crispy exterior.
- Avoid overcooking the chicken, as the small pieces cook very quickly. Ensure the sauce is properly thickened with the cornstarch slurry to prevent a soggy wrap.
- For extra heat, add 1-2 teaspoons of sriracha to the teriyaki sauce.
- Drizzle with a spicy mayo (mayonnaise, sriracha, lime juice) for a creamy contrast.
- For a gluten-free option, use tamari instead of soy sauce and serve in lettuce cups.
- Toast the rolled wrap in a dry, hot skillet for a minute per side to get a crispy exterior.
- Avoid overcooking the chicken, as the small pieces cook very quickly. Ensure the sauce is properly thickened with the cornstarch slurry to prevent a soggy wrap.