This Teriyaki Chicken Wrap is a handheld meal that feels like a treat without the effort. Tender chicken glazed in a quick homemade teriyaki sauce is bundled with crisp veggies in a soft tortilla. It’s a satisfying, flavorful lunch or dinner that beats takeout every time.

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Why You’ll Love This Teriyaki Chicken Wrap

• All-in-one meal: Protein, veggies, and carbs in one portable package.
• Homemade sauce: Easy, glossy teriyaki glaze from pantry staples.
• Flexible fillings: Swap veggies based on what you have.
• Quick prep: Ready in under 30 minutes for busy days.

Ingredients & Tools

• 2 large tortilla wraps (burrito-size)
• 1 large chicken breast (approx. 200g), sliced into thin strips
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp honey or brown sugar
• 1 tsp freshly grated ginger
• 1 small garlic clove, minced
• 1 tsp cornstarch
• 2 tbsp water
• 1/4 small red cabbage, finely shredded
• 1 medium carrot, julienned or grated
• 2 spring onions, thinly sliced
• A handful of fresh coriander leaves (optional)
• 1 tbsp vegetable or sesame oil, for cooking

Tools: A medium-sized frying pan or skillet, a small bowl for the sauce, and a grater or mandoline for the veggies.

Notes: Use a fresh, pliable tortilla for best results. Fresh ginger and garlic are essential for an authentic, complex sauce.

Nutrition (per serving)

Serves: 2 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Slice the chicken thinly and evenly. This isn’t just about faster cooking. Uniform pieces ensure every bit of chicken cooks at the same rate and gets coated evenly in that delicious sauce, preventing some pieces from being dry while others are underdone.
• Don’t skip the cornstarch slurry. This is our magic trick for a glossy, restaurant-style sauce that thickens beautifully and clings to the chicken instead of pooling at the bottom of your wrap. A little really does go a long way.
• Get your veggie prep done first. Have your shredded cabbage, grated carrot, and sliced spring onions ready in a bowl before you even turn on the stove. The chicken cooks so quickly that you won’t have time to chop once you start.
• Warm your tortillas. A cold tortilla is much more likely to crack and tear when you try to roll it. A quick 15-second zap in the microwave or a brief toast in a dry pan makes them pliable and much easier to work with.

How to Make Teriyaki Chicken Wrap

Storage & Freshness Guide

• Fridge: Store assembled wraps tightly wrapped up to 1 day (tortilla may soften).
• Freezer: Not recommended due to texture changes in veggies and tortilla.
• Reviving: Bring to room temperature or warm briefly in a skillet or microwave.

Serving Suggestions

Complementary Dishes

• A simple miso soup — It starts the meal with a warm, savory, umami-rich note that perfectly complements the sweet and salty flavors of the wrap.
• A crisp Asian-style slaw — Tossed with a rice vinegar and sesame oil dressing, it adds another layer of crunch and a bright, acidic contrast that cuts through the richness.
• Steamed edamame sprinkled with sea salt — They’re fun to eat, add a pop of green, and provide a lovely, simple protein boost that feels light alongside the main event.

Drinks

• Iced green tea — Its slightly bitter, clean taste is incredibly refreshing and helps balance the sweetness of the teriyaki glaze without overpowering it.
• A light lager or pale ale — The crisp, effervescent quality of a cold beer is a classic pairing that cleanses the palate beautifully between each flavorful bite.
• Sparkling water with a slice of lime — For a non-alcoholic option, the bubbles and citrus zing are fantastic for resetting your taste buds and keeping everything feeling fresh.

Something Sweet

• Matcha white chocolate chip cookies — The earthy, slightly bitter matcha is a wonderful follow-up to the savory-sweet wrap, and the white chocolate adds a creamy sweetness that feels just right.
• A bowl of fresh pineapple or mango — The tropical fruit’s natural sweetness and acidity are a light, healthy, and utterly delicious way to end the meal on a bright note.
• Mochi ice cream — The chewy, pillowy texture of the mochi paired with cold ice cream inside is a playful, delightful treat that continues the Japanese-inspired theme.

Top Mistakes to Avoid

• Overfilling the tortilla. It’s so tempting to pack in as much filling as possible, but this is the number one reason wraps fall apart. You need that empty border to be able to fold and roll it properly. Show a little restraint for a structurally sound wrap.
• Adding the cornstarch directly to the hot pan. I’ve messed this up before too… it will instantly form unappetizing lumps that you can’t get rid of. Always mix the cornstarch with cold water first to create a smooth slurry before introducing it to heat.
• Using a cold tortilla straight from the packet. A cold tortilla is brittle and will crack the moment you try to bend it. Taking that extra 15 seconds to warm it up is the difference between a perfect wrap and a messy, frustrating burrito bowl.
• Not letting the chicken sear. If you constantly stir the chicken the moment it hits the pan, it will steam and boil in its own juices instead of developing those delicious, caramelized, browned bits that add so much depth of flavor.

Expert Tips

• Tip: For an extra flavor boost, marinate your sliced chicken in a tablespoon of the teriyaki sauce (before you add the cornstarch) for 15-30 minutes while you prep your veggies. It adds another layer of savory-sweetness right into the meat.
• Tip: If you want to prep these for lunches, assemble the wraps but don’t slice them. Wrap each one tightly in foil or parchment paper and refrigerate. They will hold up well for a day. The tortilla might soften a bit from the filling, but it will still be delicious.
• Tip: Double or triple the teriyaki sauce recipe and keep it in a jar in the fridge. It’s fantastic on salmon, as a stir-fry sauce, or as a glaze for meatballs. It’ll keep for up to a week and makes future meals a breeze.
• Tip: For a bit of heat, add a teaspoon of sriracha or a pinch of red pepper flakes to the teriyaki sauce mixture. It creates a lovely sweet-spicy dynamic that really wakes up the whole dish.

FAQs

Can I make this recipe with a different protein?
Absolutely! This method works wonderfully with firm tofu (pressed and cubed), prawns, or even thin slices of beef like sirloin. The cooking time will vary slightly depending on what you use—prawns will cook in just 2-3 minutes, for example. The key is to have your protein cut into small, uniform pieces so it cooks quickly and gets nicely coated in that glorious sauce.

My sauce didn’t thicken. What went wrong?
The most common culprit is that the cornstarch slurry wasn’t properly mixed, or it was added to the sauce base without being stirred in first. Another possibility is that the heat wasn’t high enough when you added the sauce to the pan; it needs a good bubble to activate the cornstarch’s thickening power. If this happens, just mix another half teaspoon of cornstarch with a tablespoon of cold water and stir it into the pan, heating until it thickens.

Can I make these wraps ahead of time?
You can, with one caveat: the tortilla will soften from the moisture in the filling. For best results, I’d recommend prepping the components separately. Keep the teriyaki chicken, the shredded veggies, and the tortillas in their own containers in the fridge. Then, assemble your wrap just before you’re ready to eat. This keeps the texture perfect. If you must pre-assemble, wrap them very tightly in cling film or foil.

What’s a good substitute for mirin?
If you don’t have mirin, you can use a dry sherry or a sweet white wine like Riesling. In a real pinch, you can even use an extra teaspoon of honey or sugar mixed with a tablespoon of water or rice vinegar to mimic mirin’s sweet-and-tangy profile. The flavor won’t be exactly the same, but it will still be delicious.

How do I prevent my wrap from getting soggy?
The trick is all in the assembly order and the barrier you create. Make sure your shredded veggies are dry—pat them with a paper towel if needed. Then, always put the veggies down first to create a buffer between the moist tortilla and the saucy chicken. Placing the chicken directly on top of the tortilla is a surefire way to a soggy bottom, and nobody wants that.