Go Back
–+ servings
A close-up of a Teriyaki Chicken Wrap cut in half, revealing shredded teriyaki chicken and colorful vegetables.

Teriyaki Chicken Wrap Recipe

This Teriyaki Chicken Wrap Recipe is a quick and healthy meal perfect for busy home cooks. It combines tender teriyaki chicken with fresh vegetables in a soft tortilla for a satisfying and flavorful wrap.
Print Recipe Pin Recipe
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
  

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 in a bowl. Stir to combine. Set aside.
  2. Bring a large pot of water to a boil. 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. Place one-sixth of the noodles down the center of one tortilla. Add 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 is adaptable to your preferences. Feel free to add other vegetables like snap peas or edamame. For a gluten-free option, use gluten-free tortillas.

Tried this recipe?

Let us know how it was!