Chicken Teriyaki Wraps Recipe

If you’re looking for a fresh, tasty, and easy-to-make meal, you’re going to love this Chicken Teriyaki Wraps Recipe. It’s one of those perfect dishes that feels special yet comes together in a flash—ideal for busy weeknights or casual weekend lunches. I absolutely love how these wraps strike the perfect balance between savory, crunchy, and just the right hint of sweetness from the teriyaki sauce. Stick around, and I’ll walk you through everything you need to know to nail this recipe every time.

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Ingredients You’ll Need

To make these Chicken Teriyaki Wraps Recipe pop, it’s all about balancing textures and flavors. Tender shredded chicken gets a boost from the sweet-salty teriyaki sauce, while fresh veggies bring crunch and brightness. Here’s what you’ll want on your shopping list and a few tips for each ingredient.

• Cooked shredded chicken: Leftover chicken works perfectly or you can cook fresh chicken breasts or thighs and shred them.
• Teriyaki sauce: Feel free to use your favorite store-bought brand or whip up a quick homemade batch to control the sweetness and saltiness.
• Vermicelli rice noodles: These soften up quickly and add just the right chewiness—don’t overcook or they’ll get mushy.
• Flour tortillas: I recommend 12-inch size to hold all that goodness comfortably.
• Shredded purple cabbage: Adds crunch and vibrant color; you can swap for green cabbage if needed.
• Shredded carrots: Adds natural sweetness and texture.
• Julienned cucumbers: Adds freshness and cooling contrast.
• Julienned red bell peppers: For a subtle sweetness and a pop of red.
• Sliced green onions: Give a bit of sharpness without overpowering.
• Cilantro leaves: I love the fresh, herbal lift it brings; optional if you’re not a cilantro fan.

Variations

One of the things I love most about this Chicken Teriyaki Wraps Recipe is how easy it is to tweak. Whether you’re cooking for picky eaters or aiming for a healthier twist, you can easily swap ingredients or add your own flair.

• Protein Swap: Tried this wrap with tofu or shrimp, and it works just as well if you’re looking for a different protein.
• Spice it Up: Adding a little sriracha or chili flakes to the teriyaki sauce gave my wraps a great kick when I felt like mixing things up.
• Greens Upgrade: Swap the cabbage for kale or baby spinach for an earthy taste and a boost of nutrients.
• Gluten-Free: Use gluten-free tortillas and check your teriyaki sauce ingredients, and you’re good to go.

How to Make Chicken Teriyaki Wraps Recipe

Step 1: Marinate Your Shredded Chicken in Teriyaki Sauce

Start by combining your shredded cooked chicken with the teriyaki sauce in a large bowl. I like to toss it gently until every bit of chicken is nicely coated. This is where flavor really starts to shine, so taste your sauce beforehand—if it’s too salty or sweet, adjust with a splash of water, honey, or soy sauce. Set it aside to let those flavors mingle while you prep the rest.

Step 2: Cook the Vermicelli Rice Noodles

Bring a large pot of water to a boil and gently add your rice noodles. Follow the package instructions closely—usually, they just need a quick soak or a minute or two in boiling water. When they’re tender but still have a bit of bite, drain them and rinse with cold water to stop the cooking process. This keeps them from turning into a sticky mess inside your wraps!

Step 3: Soften the Tortillas

Soft tortillas make all the difference when rolling wraps. I like to wrap them in a slightly damp paper towel and microwave for about 30 seconds. They’ll be pliable without tearing, making the assembly process so much smoother.

Step 4: Assemble Your Wraps

Now here’s the fun part! Lay out a tortilla, place about one-sixth of the rice noodles right down the center, then add a generous scoop of your teriyaki-coated shredded chicken. On top, pile on the crunchy veggies—cabbage, carrots, cucumbers, red bell peppers, green onions, and a sprinkle of fresh cilantro leaves. The layers of texture and flavor here are what make these wraps irresistible. Fold in the sides of the tortilla, then roll tightly from the bottom up to enclose all the filling. Serve immediately with extra teriyaki sauce for dipping if you like.

How to Serve Chicken Teriyaki Wraps Recipe

Garnishes

I love topping my Chicken Teriyaki Wraps with a sprinkle of toasted sesame seeds for an extra nutty aroma, and sometimes a drizzle of spicy mayo if I’m feeling indulgent. Fresh lime wedges on the side add a lovely zing that brightens up every bite.

Side Dishes

For sides, steamed edamame, a crisp Asian slaw, or even simple miso soup pairs wonderfully with these wraps. When I’m serving these for a casual lunch, my go-to is crunchy veggie sticks with a tangy yogurt-based dip.

Creative Ways to Present

For parties or special family dinners, slice the wraps into pinwheels and serve them on a colorful platter. It’s a fun finger food, and I’ve found they disappear fast! You could also grill the wraps lightly on a panini press for a warm, toasty twist.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare in my house!), store the chicken mixture separately in an airtight container in the fridge. Keep the veggies and tortillas separate if possible to prevent sogginess. This way, your wraps stay fresh longer, and you can assemble fresh wraps the next day.

Freezing

While I usually don’t freeze these wraps because I prefer fresh veggies, the shredded chicken tossed in teriyaki sauce freezes well. Freeze it in portions, then thaw in the fridge overnight and assemble fresh wraps when ready to enjoy.

Reheating

When reheating the chicken mixture, I pop it in the microwave with a splash of water to keep it moist. The tortillas and fresh veggies are best served fresh, so I just assemble cold wraps or warm the tortilla gently before adding filling.

FAQs

Final Thoughts

This Chicken Teriyaki Wraps Recipe holds a special place in my go-to meals because it’s just so versatile and satisfying. Whether you’re feeding a hungry family or looking for a flavorful lunch, these wraps come together so easily and always impress. I hope making this recipe feels as much fun for you as it does for me—and trust me, once you try it, you’ll want to make it again and again!

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