Ingredients
Scale
The key to this dish lies in selecting the right ingredients that bring freshness and balance. I always opt for fresh chicken breast or thighs, depending on what’s available, and a homemade teriyaki sauce made with pantry staples like soy sauce, honey, and ginger. For the veggies, I love using crunchy cabbage and carrots for that satisfying bite. When it comes to wraps, a good-quality tortilla or flatbread makes all the difference, especially one that’s pliable enough to roll without tearing. Don’t hesitate to swap ingredients to suit what you have on hand or dietary preferences—this recipe is wonderfully adaptable.
- 2 large chicken breasts or thighs, thinly sliced
- ¼ cup soy sauce (low sodium preferred)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- 1 tablespoon vegetable or sesame oil
- 4 large flour or whole wheat tortillas
- 1 cup shredded cabbage (green or purple)
- 1 medium carrot, julienned or shredded
- ½ avocado, sliced (optional)
- 2 tablespoons mayonnaise or Greek yogurt
- Salt and pepper to taste
- Sesame seeds and chopped scallions for garnish (optional)
Instructions
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic to create your teriyaki sauce.
- Heat the oil in a large skillet over medium-high heat. Add the chicken slices, seasoning lightly with salt and pepper, and cook for 4-5 minutes until they start to brown.
- Pour the teriyaki sauce over the chicken and reduce heat to medium. Let it simmer for another 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
- While the chicken cooks, prepare your veggies—shred the cabbage, julienne the carrot, and slice the avocado if using.
- Warm the tortillas in a dry pan or microwave for 20 seconds to make them pliable.
- Spread a thin layer of mayonnaise or Greek yogurt on each tortilla. Add a generous handful of cabbage and carrots, then top with the teriyaki chicken and avocado slices.
- Sprinkle with sesame seeds and chopped scallions if desired. Roll up the tortilla tightly, folding in the sides as you go, to form a secure wrap.
- Serve immediately or wrap in parchment paper for an on-the-go meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
