Description
These Chicken Teriyaki Wraps are a flavorful and refreshing fusion dish perfect for a quick lunch or light dinner. Tender shredded chicken tossed in savory teriyaki sauce is combined with vermicelli rice noodles and crisp, colorful vegetables wrapped in soft flour tortillas. Fresh herbs and crunchy veggies add a vibrant contrast to the sweet and tangy teriyaki, making every bite delicious and satisfying.
Ingredients
Scale
Protein and Sauce
- 3 cups cooked shredded chicken
- 1 cup teriyaki sauce (homemade or store-bought)
Noodles
- 4 oz vermicelli rice noodles
Wraps and Vegetables
- 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
Serving
- Extra teriyaki sauce for serving
Instructions
- Prepare the Chicken: In a bowl, combine the cooked shredded chicken and teriyaki sauce, stirring well to coat all the chicken evenly. Set aside to marinate for enhanced flavor.
- Cook the Noodles: Bring a large pot of water to a boil. Add the vermicelli rice noodles and cook according to package instructions, typically about 3 to 5 minutes until tender. Drain and rinse under cold water to stop the cooking process and prevent sticking.
- Soften the Tortillas: Place the flour tortillas in the microwave for 30 seconds to make them pliable and easy to roll without cracking.
- Assemble the Wraps: Lay one tortilla flat, place approximately one-sixth of the cooked noodles in the center, add a generous portion of the teriyaki chicken on top. Layer with shredded purple cabbage, shredded carrots, julienned cucumbers, julienned red bell peppers, sliced green onions, and cilantro leaves.
- Roll the Wraps: Fold in the sides of the tortilla over the filling, then roll from one end to the other to fully enclose the filling. Repeat for each tortilla.
- Serve: Serve the wraps immediately with extra teriyaki sauce on the side for dipping or drizzling as desired.
Notes
- For homemade teriyaki sauce, combine soy sauce, mirin, sugar, garlic, and ginger for a fresh flavor.
- To make this recipe gluten-free, use gluten-free tortillas and verify the teriyaki sauce is gluten-free.
- Leftover wraps can be wrapped tightly and refrigerated for up to 24 hours, but best eaten fresh.
- Feel free to add sliced avocado for a creamy texture.
- Rice noodles can be replaced with soba or glass noodles for variation.
Nutrition
- Serving Size: 1 wrap
- Calories: 340 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg
