Go Back
–+ servings
A halved Teriyaki Chicken Wrap showing shredded chicken, colorful vegetables, and rice inside a tortilla.

Teriyaki Chicken Wrap Recipe

This recipe offers a quick, healthy, and flavorful meal option perfect for busy home cooks and families. It features tender teriyaki chicken and fresh vegetables wrapped in soft tortillas.
Print Recipe Pin Recipe
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 Filling
  • 3 cups cooked shredded chicken
  • 1 cup teriyaki sauce homemade or store bought
For the Wraps
  • 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
For Serving
  • extra teriyaki sauce

Equipment

  • Large pot
  • Microwave

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

This recipe is a great way to use up leftover cooked chicken. Feel free to add other vegetables you have on hand, such as shredded lettuce or edamame.

Tried this recipe?

Let us know how it was!