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–+ servings

Teriyaki Chicken Wrap with Rice Noodles and Crunchy Veggies

A fast, flavor-packed teriyaki chicken wrap with rice noodles and fresh crunchy vegetables. Perfect for busy weeknight dinners on the go.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 1
Course: Main Course
Cuisine: Asian
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups cooked shredded chicken rotisserie or leftover chicken works great
  • 1 cup teriyaki sauce plus extra for serving or dipping
  • 4 oz vermicelli rice noodles dry, cooked according to package
  • 6 12-inch flour tortillas burrito size for easier rolling
  • 1 cup shredded purple cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup julienned cucumbers seedless works best
  • 1/2 cup julienned red bell peppers thin strips
  • 1/3 cup sliced green onions scallions, both white and green parts
  • 1/3 cup cilantro leaves roughly chopped if desired
  • extra teriyaki sauce for serving

Method
 

  1. In a medium bowl, toss the shredded chicken with 1 cup of teriyaki sauce until every piece is well coated. Set the bowl aside to let the flavors soak in while you cook the noodles.
  2. Bring a large pot of water to a rolling boil. Add the rice vermicelli noodles and cook them according to the package directions, typically 3 to 5 minutes. Drain thoroughly and set aside.
  3. Stack the flour tortillas on a microwave-safe plate and warm them in the microwave for about 30 seconds, just until they are soft and pliable for easy rolling.
  4. Lay one warm tortilla flat on a clean work surface. Arrange one-sixth of the rice noodles down the center, followed by a portion of the teriyaki chicken. Top with the purple cabbage, carrots, cucumbers, red bell peppers, green onions, and cilantro.
  5. Fold the left and right sides of the tortilla inward over the filling, then roll from the bottom up into a tight wrap. Slice the wrap in half if desired and serve immediately with extra teriyaki sauce on the side.

Nutrition

Calories: 520kcalCarbohydrates: 76gProtein: 31gFat: 9gSaturated Fat: 2gCholesterol: 50mgSodium: 2100mgFiber: 4gSugar: 10g

Notes

Swap in store-bought rotisserie chicken to save time, or use shredded turkey for a twist.
For an extra California touch, add sliced Hass avocado or a squeeze of Meyer lemon before rolling.
Choose low-sodium teriyaki sauce if you prefer a salt-controlled meal; taste the chicken before adding any extra salt.
Heat the tortillas covered with a damp paper towel for 30 seconds so they roll easily without cracking.
Keep the wraps tight by tucking the sides firmly as you roll, then slice on a diagonal for a clean presentation.
Assembled wraps can be refrigerated for up to 1 day, but keep the extra sauce separate so the tortillas stay firm.
Rice noodles can be swapped for cooked ramen noodles, or skip the noodles entirely for a lighter, low-carb wrap.

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