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A close-up of a Teriyaki Chicken Wrap cut in half, revealing shredded chicken and fresh vegetables.

Teriyaki Chicken Wraps

Quick and healthy teriyaki chicken wraps filled with fresh vegetables and rice noodles.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 wraps
Course: Dinner, Lunch
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Wraps
  • 3 cups cooked shredded chicken
  • 1 cup teriyaki sauce homemade or store bought
  • 4 oz vermicelli rice noodles
  • 6 12-inch flour tortillas
For the Filling
  • 1 cup shredded purple cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup julienned cucumbers
  • 1/2 cup julienned red bell peppers
  • 1/3 cup sliced green onions
  • 1/3 cup cilantro leaves
  • extra teriyaki sauce for serving

Equipment

  • Microwave
  • Large pot

Method
 

  1. Combine the chicken and the teriyaki sauce in a bowl. Stir to combine and set aside.
  2. Bring a large pot of water to a boil. Cook the rice noodles according to the package directions.
  3. Warm the tortillas in the microwave for 30 seconds to soften them.
  4. To assemble the wraps, place one-sixth of the cooked noodles down the center of a tortilla. Add some of the teriyaki chicken mixture on top of the noodles. Then, add the shredded cabbage, carrots, cucumbers, red bell peppers, green onions, and cilantro.
  5. Fold the sides of the tortilla inward, then roll the tortilla tightly to enclose the filling. Serve immediately with extra teriyaki sauce if desired.

Notes

These wraps are great for a quick lunch or a light dinner. You can customize the vegetables based on what you have available.

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