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

Teriyaki Chicken Wrap Recipe

This Teriyaki Chicken Wrap is a quick and flavorful meal perfect for busy professionals. It combines tender teriyaki chicken with fresh vegetables and rice noodles, all wrapped in a soft tortilla.
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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
  • 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

  • Large pot
  • Microwave

Method
 

  1. Combine the chicken and the teriyaki sauce. Stir to combine and set aside.
  2. Bring a large pot of water to a boil and cook the rice noodles according to the package directions.
  3. To assemble the wraps, place the tortillas in the microwave for 30 seconds to soften.
  4. Put one-sixth of the noodles down the center of one tortilla, followed by some of the chicken. Top with the cabbage, carrots, cucumbers, red bell peppers, green onions, and cilantro.
  5. Fold the sides of the tortilla in, then roll the tortilla, enclosing the filling in the center. Serve with extra teriyaki sauce.

Notes

This recipe is a great way to use up leftover chicken and can be customized with your favorite vegetables.

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