Teriyaki Chicken Wrap

Wrap teriyaki

Packed with sweet and savory flavors, this Teriyaki Chicken Wrap features tender chicken, crisp vegetables, and a delicious teriyaki sauce wrapped in a soft tortilla. It's a quick and satisfying meal that's perfect for lunch, dinner, or meal prep.

Thighs Sandwiches & burgers Oven Internationally inspired Lunch Marinades Routine Ready Recipes
4-6 Portions
2h Brining
20 min Prepping
25 min Cooking
Recipe Easy

Ingredients

  • 125 ml (1/2 cup) reduced-sodium soy sauce
  • 80 ml (1/3 cup) rice vinegar
  • 10 ml (2 teaspoons) minced garlic
  • 2.5 ml (1/2 teaspoon) red pepper flakes
  • 5 ml (1 teaspoon) sesame oil
  • Salt and pepper to taste
  • 15 ml (1 tablespoon) canola oil
  • 45 ml (3 tablespoons) honey
  • 5 ml (1 teaspoon) cornstarch mixed with a little cold water
  • 4 to 6 large tortillas
  • 80 ml (1/3 cup) Japanese mayonnaise (such as Kewpie)
  • 1 carrot, cut into thin julienne strips
  • 500 ml (2 cups) thinly sliced green cabbage
  • 250 ml (1 cup) thinly sliced red cabbage
  • 60 ml (1/4 cup) thinly sliced green onions

Directions

Click the steps to erase them.

  1. In a bowl, combine the soy sauce with the rice vinegar, garlic, chili flakes, sesame oil, salt, and pepper. Set aside 60 ml (1/4 cup) of the marinade in a large bowl. Refrigerate the remaining marinade.
  2. Add the chicken to the large bowl and coat it thoroughly with the marinade. Let marinate for 2 to 3 hours in the refrigerator.
  3. When ready to cook, preheat the oven to 180 °C (350 °F).
  4. In a large oven-safe skillet, heat the canola oil over medium heat. Brown the chicken for 2 to 3 minutes on each side.
  5. Continue cooking in the oven for 15 to 17 minutes. Remove from the oven and let cool slightly.
  6. While the chicken is cooking, bring the remaining marinade to a boil in a large saucepan. Stir in the honey and the cornstarch, dissolved in water. Continue cooking for 2 to 3 minutes, until the sauce has thickened. Remove from the heat.
  7. On a cutting board, slice the chicken into thin strips. Add the chicken to the saucepan and stir to coat it well with the sauce.
  8. Spread mayonnaise on each tortilla. Top with carrots, cabbage, green onions, and teriyaki chicken. Roll up the tortillas tightly.