Description

These Chicken Teriyaki Wraps are a delicious and vibrant meal featuring tender shredded chicken tossed in savory teriyaki sauce, combined with vermicelli rice noodles and fresh, crunchy vegetables, all wrapped in soft flour tortillas for an easy-to-eat, satisfying dish perfect for lunch or dinner.

Ingredients

Scale

Chicken Teriyaki Filling

3 cups cooked shredded chicken
1 cup teriyaki sauce (homemade or store-bought)

Noodles

4 oz vermicelli rice noodles

Fresh Vegetables

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

Wraps

6 12-inch flour tortillas

For Serving

Extra teriyaki sauce

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Instructions

Prepare Chicken Teriyaki Filling: In a large bowl, combine the cooked shredded chicken with 1 cup of teriyaki sauce, stirring well to coat all the chicken pieces evenly. Set aside to let the flavors meld.
Cook Rice Noodles: Bring a large pot of water to a boil. Add the vermicelli rice noodles and cook according to the package instructions, usually about 3-5 minutes, until tender but firm. Drain and rinse under cold water to prevent sticking.
Soften Tortillas: Place the flour tortillas in the microwave for about 30 seconds to make them pliable and easier to roll without cracking.
Assemble Wraps: Lay one tortilla flat and place about one-sixth of the cooked rice noodles down the center. Top noodles with a generous portion of the teriyaki chicken mixture, then layer on shredded purple cabbage, shredded carrots, julienned cucumbers, julienned red bell peppers, sliced green onions, and cilantro leaves.
Roll the Wrap: Fold the sides of the tortilla inward over the filling, then tightly roll it up from one end to enclose all the ingredients, creating a neat wrap.
Serve: Repeat with remaining tortillas and filling. Serve wraps with additional teriyaki sauce on the side for dipping or drizzling.

Notes

Feel free to substitute the flour tortillas with whole wheat or gluten-free tortillas to suit dietary preferences.
To make this recipe vegetarian, replace chicken with tofu or tempeh and use vegetarian teriyaki sauce.
Make sure not to overcook the rice noodles to maintain a pleasant texture in the wraps.
These wraps can be prepared ahead and refrigerated; warm slightly before serving for the best taste.

Nutrition

Serving Size: 1 wrap
Calories: 350
Sugar: 8g
Sodium: 750mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 28g
Cholesterol: 70mg