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Close-up of a Teriyaki Chicken Wrap Recipe cut in half, showing shredded chicken, cucumber, carrots, and purple cabbage.

Teriyaki Chicken Wrap Recipe

This recipe creates a quick, flavorful wrap using shredded chicken coated in teriyaki sauce and fresh vegetables. It is designed for busy people who want an easy meal with Asian flavors.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 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 and stir to combine. Set the mixture aside.
  2. Bring a large pot of water to a boil and cook the rice noodles following the package directions.
  3. To assemble the wraps, place the tortillas in the microwave for 30 seconds to soften them.
  4. Put one-sixth of the noodles down the center of one tortilla, followed by some of the chicken mixture. 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 immediately.

Notes

This recipe was developed after wanting a fresh, flavorful wrap that fit dietary needs. You can experiment with different vegetables based on what you have available.

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