These teriyaki chicken wraps are a fast and satisfying meal you can make any night of the week. They feature tender strips of chicken tossed in a simple, homemade teriyaki sauce, all bundled up in a soft tortilla with a crunchy cashew and cabbage slaw.
This entire recipe comes together in about 20 minutes, making it a great option when you need a quick lunch or a no-fuss dinner. The combination of savory, sweet, and crunchy textures makes each bite interesting.
Why You’ll Love Teriyaki Chicken Wraps
- Making the teriyaki sauce from scratch lets you control the ingredients and flavor. It’s a quick mix of pantry staples that tastes much better than store-bought versions.
- Sautéing the chicken strips in a hot skillet gives them a nice color while keeping them juicy and tender inside.
- The simple, undressed slaw provides a fresh, crisp texture that contrasts nicely with the warm, saucy chicken.
Teriyaki Chicken Wraps Ingredients
- Chicken: Boneless, skinless chicken thighs can be used instead of breasts for a richer flavor. Just be sure to trim any excess fat.
- Tortillas: Any large wrap will work here, including whole wheat tortillas or spinach wraps.
- Hoisin Sauce: This thick, fragrant sauce adds a sweet and salty depth. You can find it in the international aisle of most grocery stores.
- Cashews: Roasted and salted cashews add the most flavor, but feel free to use unsalted if you prefer to control the sodium.
- Coleslaw Mix: Using a pre-shredded mix of cabbage and carrots is a great time-saver. You can also shred your own if you have the time.
Exact quantities are in the recipe card below.
How to Make Teriyaki Chicken Wraps
Step 1: Prepare the Slaw and Sauce
Start by making the crunchy slaw. In a bowl, toss together the coleslaw mix, chopped cashews, and green onions, then set it aside. Next, prepare the teriyaki sauce by whisking all sauce ingredients in a small saucepan and warming it until thickened.
Step 2: Cook the Chicken
Cut the chicken breasts into thin strips. Heat oil in a large skillet and cook the chicken, stirring until it’s browned and fully cooked. This should take about 5 to 7 minutes.
Step 3: Combine and Assemble the Wraps
Pour the warm teriyaki sauce over the cooked chicken in the skillet and stir to coat. To build the wraps, place a portion of the saucy chicken on a warm tortilla, top with the slaw, fold, and roll tightly.
Storage Tips for Teriyaki Chicken Wraps
It is best to store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave before assembling. Assembled wraps can become soggy, so they are best eaten fresh. Freezing is not recommended.
Expert Tips for Teriyaki Chicken Wraps
- Food Safety: Ensure chicken is fully cooked by checking for an internal temperature of 165°F (74°C) with an instant-read thermometer.
- Warming Tortillas: To warm tortillas, wrap them in a damp paper towel and microwave for 20-30 seconds, or heat them one by one in a dry skillet for 15 seconds per side.
- Make-Ahead: For meal prep, store the cooked chicken, slaw, and tortillas in separate airtight containers in the refrigerator. Assemble just before eating.
- Sauce Thickness: The sauce will thicken more as it cools. If it becomes too thick, you can thin it with a teaspoon of water.
What to Serve with Teriyaki Chicken Wraps?
These wraps are a filling meal on their own. For a larger meal, serve them with a side of steamed edamame or a simple cucumber salad.
Teriyaki Chicken Wraps Recipe FAQs
Can I make these wraps ahead for my lunch?
Yes, this is a great recipe for meal prep. Store the cooked chicken, the slaw mix, and the tortillas in separate airtight containers in the fridge. Assemble the wrap just before you plan to eat it to prevent the tortilla from getting soggy.
What’s a good substitute for cashews?
If you don’t have cashews or have a nut allergy, you can use roasted peanuts, slivered almonds, or sunflower seeds for a similar crunch. For a nut-free option, crispy chow mein noodles are also a good addition.
I don’t have hoisin sauce. Can I leave it out?
Hoisin adds a specific sweet and savory flavor. If you don’t have it, you can try substituting with oyster sauce, or increase the soy sauce and brown sugar slightly. The final flavor will be different but still good.
Teriyaki Chicken Wraps
Ingredients
For the Cashew Slaw
- 1 1/2 cups coleslaw mix 150 g
- 1/2 cup roasted cashews roughly chopped, 65 g
- 3 green onions thinly sliced
For the Teriyaki Sauce
- 1 tbsp seasoned rice vinegar 15 ml
- 1 tbsp soy sauce 15 ml
- 1 tbsp hoisin sauce 15 g
- 1 tbsp packed brown sugar 12 g
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
For the Wraps
- 2 tbsp vegetable oil or butter 30 ml
- 1 lb boneless skinless chicken breasts, cut into thin strips, 450 g
- 4 large flour tortillas warmed, 10-inch / 25 cm
Instructions
- In a medium bowl, combine the coleslaw mix, chopped cashews, and sliced green onions. Set aside.
- In a small saucepan, whisk together the rice vinegar, soy sauce, hoisin sauce, brown sugar, garlic powder, and ground ginger. Heat over medium, stirring often, for 3 to 4 minutes, until the sugar has dissolved and the sauce has thickened slightly. Remove from heat.
- Heat the oil in a large skillet over medium-high heat. Add the chicken strips in a single layer and cook, stirring occasionally, for 5 to 7 minutes.
- Cook the chicken until it is golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
- Pour the prepared teriyaki sauce over the chicken in the skillet. Stir well to coat every piece.
- To assemble, lay a warm tortilla flat. Spoon about one-fourth of the teriyaki chicken onto the center.
- Top the chicken with a generous portion of the cashew slaw.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the filling. Slice in half and serve immediately.
