Teriyaki chicken wraps

    1 hour 13 min

    Crispy chicken in a rich teriyaki sauce is piled onto tortillas and topped with a Japanese cucumber salad.

    1 person made this

    Serves: 6 

    • Japanese cucumber salad
    • 3 thin cucumbers, very thinly sliced
    • 1 tablespoon coarse sea salt
    • 4 tablespoons rice vinegar
    • 1 tablespoon soy sauce
    • 2 teaspoons sugar
    • 1 teaspoon sesame oil
    • 1 tablespoon toasted sesame seeds
    • Teriyaki sauce
    • 3 tablespoons soy sauce
    • 2 tablespoons mirin
    • 2 tablespoons sake
    • 2 tablespoons sugar
    • Chicken
    • 1 tablespoon vegetable oil
    • 6 bone-in, skin-on chicken thighs
    • Toppings
    • 6 tortillas
    • 225g soured cream
    • 3 tablespoons Sriracha chilli sauce
    • 3 scallions, sliced into thin strips
    • 1 tablespoon black sesame seeds (optional)

    Prep:25min  ›  Cook:23min  ›  Extra time:25min  ›  Ready in:1hr13min 

    1. Place cucumber slices in a colander in the sink. Sprinkle salt on top and toss to coat. Allow to sit for 20 minutes. Rinse cucumber slices very well with cold water; drain.
    2. Mix rice vinegar, 1 tablespoon soy sauce, 2 teaspoons sugar and sesame oil together in a bowl. Add cucumber slices and sesame seeds. Toss gently and transfer to the fridge.
    3. Whisk 3 tablespoons soy sauce, mirin, sake and 2 tablespoons sugar in a small bowl to make teriyaki sauce.
    4. Heat oil in a large pan over medium-high heat. Prick chicken skin all over with a fork; place skin-side down in the hot oil. Cook until the skin is golden brown, about 12 minutes. Flip and continue cooking until second side is browned, about 7 minutes.
    5. Reduce heat to medium; pour teriyaki sauce over chicken. Cook until sauce thickens, about 2 minutes. Remove from heat. Cover and let rest for 5 minutes. Slice chicken into strips and place in a bowl; add teriyaki sauce from the pan and toss to coat.
    6. Toast tortillas in a large, dry pan over medium-high heat until crisp and slightly blackened around the edges, 1 to 2 minutes per side. Wrap in a clean drying cloth to keep warm.
    7. Mix soured cream and sriracha sauce together in a small bowl.
    8. Divide teriyaki chicken among tortillas. Drizzle sour cream-sriracha mixture over chicken. Top with cucumber salad, scallions, and black sesame seeds.


    You can prepare the cucumber salad the night before and store in the fridge.

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