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.