Teriyaki Chicken Wrap Recipe – Quick Japanese Fusion
There are some meals that just hit the spot, managing to be both wonderfully satisfying and refreshingly light. This Teriyaki Chicken Wrap Recipe is exactly that. It’s the kind of lunch or dinner we turn to when we want something full of flavour but don’t want to spend ages in the kitchen. The magic is in the homemade teriyaki sauce – it’s glossy, savoury-sweet, and coats every piece of tender chicken beautifully. Forget the shop-bought stuff; our version is so much better and comes together with just a few store-cupboard ingredients.
I’ve been making this for over 5 years, and it never disappoints. What I love most is the combination of textures and temperatures. You get the warm, sticky chicken paired with cool, crisp lettuce, crunchy carrots, and creamy avocado, all bundled up in a soft tortilla. It’s a complete meal in a tidy little package. This Japanese-inspired chicken wrap works beautifully for a weekday dinner when you’re short on time, but it’s also special enough to pack for a weekend picnic or serve for a casual get-together with friends. Everyone seems to love building their own, customising the fillings to their heart’s content.
Recipe Overview
This recipe guides you through creating a delicious teriyaki chicken wrap from scratch, starting with a simple yet deeply flavourful homemade sauce. The chicken is pan-fried until golden, then glazed in the sticky sauce before being wrapped with fresh, crisp vegetables. I’ve found that using chicken thighs results in the most tender, juicy meat that holds up well against the bold sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Teriyaki Chicken Wrap Recipe
- Genuine Flavour: The homemade teriyaki sauce is the star. It has a genuine umami depth from the soy sauce, a gentle sweetness from the honey, and a warm kick from fresh ginger and garlic, creating a perfectly balanced glaze.
- Ready in Under 35 Minutes: From chopping the chicken to rolling the final wrap, the whole process is straightforward and can be on the table in about half an hour, making it ideal for busy evenings.
- Flexible Recipe: This is a great base recipe to adapt. You can add finely sliced red bell peppers, edamame beans, or even some tinned sweetcorn. Don’t have spring onions? Finely diced red onion works well too.
- Great for Meal Prep: The cooked teriyaki chicken filling stores brilliantly in the fridge. It’s great for packing into lunchboxes or for a speedy dinner later in the week.
- Family Tested: My whole family enjoys this one. The kids love the “build-your-own” aspect, and I love that it’s packed with fresh vegetables. It always gets compliments when we have guests over.
Ingredients You’ll Need
The ingredients for the teriyaki sauce are likely already in your cupboard. For the soy sauce, I always reach for Kikkoman All-Purpose Soy Sauce; its flavour is consistent and has a fantastic balance of saltiness that doesn’t overpower the other ingredients.
- For the Teriyaki Chicken:
- 500g skinless, boneless chicken thighs, cut into 2-3cm pieces
- 1 tbsp vegetable oil
- 1 clove garlic, minced
- 1 tsp fresh ginger, finely grated
- For the Teriyaki Sauce:
- 80ml low-sodium soy sauce
- 2 tbsp honey (or maple syrup)
- 1 tbsp mirin (Japanese sweet rice wine)
- 1 tbsp rice vinegar
- 1 tsp cornflour mixed with 1 tbsp cold water (a slurry)
- For Assembling the Wraps:
- 4 large tortilla wraps
- 1 large carrot, julienned or grated
- 1/4 cucumber, julienned
- 2 spring onions, finely sliced
- 1 head of Little Gem lettuce, leaves separated
- 1 ripe avocado, sliced
- Toasted sesame seeds, for garnish
- (Optional) Mayonnaise or sriracha mayo
Sara’s Tip: Using chicken thighs is my non-negotiable for this recipe. They stay incredibly moist and tender, whereas breast meat can sometimes dry out. The slightly higher fat content also helps the sauce cling beautifully.
How to Make Teriyaki Chicken Wraps
The process is quite straightforward. We’ll make the sauce first, then cook the chicken until it’s perfectly browned before combining everything into a glossy, sticky filling ready for wrapping.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, mirin, and rice vinegar until the honey has dissolved. Set this aside. In a separate tiny bowl, mix the cornflour with 1 tablespoon of cold water to create a smooth slurry.
- Sauté the Aromatics: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Add the minced garlic and grated ginger and cook for about 30 seconds, stirring constantly until fragrant. Be careful not to let them burn.
- Cook the Chicken: Add the chopped chicken thigh pieces to the pan in a single layer. Try not to overcrowd the pan; cook in batches if necessary. Let the chicken cook for 4-5 minutes without moving it, allowing it to develop a lovely golden-brown crust. This browning process, known as the Maillard reaction, is key for flavour.
- Finish Cooking the Chicken: Turn the chicken pieces and cook for another 4-5 minutes, until cooked through and browned on all sides. The internal temperature should reach 74°C (165°F).
- Add the Sauce: Pour the prepared soy sauce mixture into the pan with the chicken. Bring it to a simmer, scraping up any browned bits from the bottom of the pan.
- Thicken the Glaze: Give the cornflour slurry a quick re-stir and pour it into the pan. Continue to simmer, stirring frequently, for 1-2 minutes until the sauce has thickened and coats the chicken in a beautiful, glossy glaze. What works best for me is watching for the bubbles to become slow and thick. Remove from the heat.
- Warm the Wraps: Gently warm the tortillas according to the package instructions. You can do this in a dry frying pan for 30 seconds per side or briefly in the microwave.
- Assemble Your Wrap: Lay a warm tortilla flat. If you like a creamy element, spread a thin layer of mayonnaise or sriracha mayo down the centre. Top with a few lettuce leaves, a generous portion of the warm teriyaki chicken, and then pile on the julienned carrot, cucumber, sliced avocado, and spring onions.
- Roll and Serve: Sprinkle with toasted sesame seeds. Fold in the bottom edge of the tortilla, then tightly fold in the sides to create a secure parcel. Slice in half diagonally and serve immediately.
Tips From My Kitchen
- Temperature Control: When you add the sauce to the hot pan, it will bubble up vigorously. Be ready to stir immediately and turn the heat down to a simmer to prevent the honey from burning and turning bitter.
- The Secret Step: I learned that even a short marinating time can make a big difference. If you have an extra 15-20 minutes, toss the chicken pieces in a tablespoon of the prepared sauce mixture before you cook them. It helps the flavour penetrate the meat more deeply.
- Make-Ahead: The teriyaki chicken filling can be cooked up to 3 days in advance. Let it cool completely and store it in an airtight container in the fridge. Gently reheat in a pan or microwave before assembling the wraps. The vegetables can also be pre-chopped and stored separately.
- Storage: Once assembled, the wraps are best eaten straight away. If you need to store leftovers, it’s better to keep the chicken filling and fresh vegetables in separate airtight containers in the fridge for up to 2 days. This prevents the wrap from becoming soggy.
Equipment You’ll Need
- Large frying pan or skillet
- Sharp knife and cutting board
- Small mixing bowl and a whisk
- Measuring cups and spoons
- Vegetable peeler or julienne peeler
Delicious Variations to Try
Once you’ve got the basic recipe down, it’s fun to start experimenting. For other interesting chicken ideas, you might also like my recipe for Bacon Brown Sugar Chicken Tenders, which offers a completely different flavour profile.
- Spicy Version: Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce mixture for a welcome kick of heat.
- Vegetarian/Vegan Option: This sauce works wonderfully with plant-based alternatives. Swap the chicken for an equal amount of firm tofu (pressed well and cubed) or large portobello mushrooms, sliced thickly. Use maple syrup instead of honey for a fully vegan version.
- Different Protein: Try this recipe with king prawns (adjusting the cooking time to just a few minutes) or very thinly sliced sirloin steak for a beef teriyaki wrap.
What to Serve With Teriyaki Chicken Wraps
These wraps are a satisfying meal on their own, but if you want to round them out, here are a few ideas that work very well.
- Edamame Salad: A simple salad of steamed edamame beans, a little sesame oil, and a sprinkle of sea salt complements the flavours without being too heavy.
- Crispy Wontons: A side of crispy fried or air-fried wontons adds a fantastic crunch. You can find these in the freezer section of most large supermarkets.
- Drink Pairing: A cold, crisp Japanese lager like Asahi or Sapporo cuts through the sweetness of the sauce beautifully. For a non-alcoholic option, a chilled glass of iced green tea is wonderfully refreshing.
Frequently Asked Questions
Teriyaki Chicken Wrap Recipe
Ingredients
Method
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, mirin, and rice vinegar until the honey has dissolved. Set this aside. In a separate tiny bowl, mix the cornflour with 1 tablespoon of cold water to create a smooth slurry.
- Sauté the Aromatics: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Add the minced garlic and grated ginger and cook for about 30 seconds, stirring constantly until fragrant. Be careful not to let them burn.
- Cook the Chicken: Add the chopped chicken thigh pieces to the pan in a single layer. Try not to overcrowd the pan; cook in batches if necessary. Let the chicken cook for 4-5 minutes without moving it, allowing it to develop a lovely golden-brown crust. This browning process, known as the Maillard reaction, is key for flavour.
- Finish Cooking the Chicken: Turn the chicken pieces and cook for another 4-5 minutes, until cooked through and browned on all sides. The internal temperature should reach 74°C (165°F).
- Add the Sauce: Pour the prepared soy sauce mixture into the pan with the chicken. Bring it to a simmer, scraping up any browned bits from the bottom of the pan.
- Thicken the Glaze: Give the cornflour slurry a quick re-stir and pour it into the pan. Continue to simmer, stirring frequently, for 1-2 minutes until the sauce has thickened and coats the chicken in a beautiful, glossy glaze. What works best for me is watching for the bubbles to become slow and thick. Remove from the heat.
- Warm the Wraps: Gently warm the tortillas according to the package instructions. You can do this in a dry frying pan for 30 seconds per side or briefly in the microwave.
- Assemble Your Wrap: Lay a warm tortilla flat. If you like a creamy element, spread a thin layer of mayonnaise or sriracha mayo down the centre. Top with a few lettuce leaves, a generous portion of the warm teriyaki chicken, and then pile on the julienned carrot, cucumber, sliced avocado, and spring onions.
- Roll and Serve: Sprinkle with toasted sesame seeds. Fold in the bottom edge of the tortilla, then tightly fold in the sides to create a secure parcel. Slice in half diagonally and serve immediately.
Notes
I really hope you enjoy making this Teriyaki Chicken Wrap Recipe. It’s a staple in my kitchen for a reason – it’s reliable, adaptable, and consistently delicious. For a sweet treat to follow this meal, why not try my Biscoff Truffles? If you give these wraps a go, please let me know how they turned out in the comments below. I love hearing from you! Happy cooking, Sara.
