Quick Teriyaki Chicken Wrap Recipe
A quick and flavorful teriyaki chicken wrap featuring shredded chicken coated in teriyaki sauce, vermicelli rice noodles, and fresh vegetables all wrapped in flour tortillas.
- Yield: 6 wraps
- Category: Wraps
- Method: Assemble
- Cuisine: Asian
Ingredients
- Cooked chicken, shredded (approximately 3 cups)
- Teriyaki sauce (about 1 cup, plus extra for drizzling)
- Vermicelli rice noodles (4 ounces)
- Large flour tortillas (six 12-inch)
- Purple cabbage, finely shredded (1 cup)
- Carrots, shredded (1/2 cup)
- Cucumber, julienned (1/2 cup)
- Red bell pepper, julienned (1/2 cup)
- Green onions, thinly sliced (1/3 cup)
- Fresh cilantro leaves (1/3 cup)
Instructions
- Begin by gently tossing your cooked, shredded chicken with the teriyaki sauce until every piece is beautifully coated. Set this mixture aside to allow the flavors to meld.
- Bring a generously sized pot of water to a rolling boil. Introduce the vermicelli rice noodles and cook according to the package directions until tender, then drain thoroughly.
- To prepare your tortillas for wrapping, warm them slightly in the microwave for about 30 seconds. This makes them pliable and less prone to tearing.
- To assemble, lay a warm tortilla flat. Place an even portion of the cooked rice noodles down the center, followed by a generous scoop of the teriyaki chicken.
- Layer the fresh vegetables over the chicken: add the vibrant shredded purple cabbage, crisp carrots, refreshing julienned cucumber, colorful red bell pepper, pungent green onions, and fragrant cilantro leaves.
- Carefully fold in the opposing sides of the tortilla over the filling, then starting from one end, tightly roll the tortilla to create a secure wrap.
- Serve these delightful wraps immediately, perhaps with an additional drizzle of teriyaki sauce on the side for those who desire extra flavor.