For the Sauce: you will need equal parts soy sauce and mirin (I used just 1/4 cup of each because I didn't need much), as well as a tablespoon of fresh grated ginger. Put all three ingredients in a saucepan and simmer until its reduced by half, and let cool.
Teriyaki Chicken Wrap
1 Chicken cutlet, cooked and cut into strips
1/2 cup minute rice
1/4 cup blanched broccoli crowns, diced
4-5 baby carrots, julienned
2 tablespoons teriyaki sauce
1 large flour tortilla
I feel like ingredients are all you really need for a wrap recipe. I'll leave a link here on how to physically wrap the tortilla nice and tight (which might take some practice if you don't make many wraps), but beside that, layer your ingredients on the tortilla, rice first, then drizzle everything with the teriyaki sauce. I tried to get the ingredients spread pretty evenly so that once its folded up, each bite has a bit of everything in it.
The simple teriyaki sauce recipe came from the excellent book Japanese Farm Food. Its author, Nancy Singleton Hachisu, is an American women who moved to Japan, met her husband, and lives with him on their farm. Its a great resource if you are into simple, delicious Japanese cuisine.
A Word About Rice: With minute rice, instead of just water I like to use either chicken or beef stock to add a little extra flavor, and I'll change the ratio of stock to water depending on what I'm using the rice with. For a dish thats centered around rice, I find it nicer to have a little more flavor. For this recipe, I used barely any chicken stock because the teriyaki sauce is a flavor you don't want to muddle down much. The rice will taste great with just water, but here I used about 3 tablespoons of chicken stock out of a cups worth of liquid.
*please leave a comment if you have any questions or feedback*
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