Chicken Teriyaki Wraps

Step-by-Step Instructions

1. In a bowl, combine the cooked shredded chicken and teriyaki sauce. Mix well to coat the chicken evenly. Set it aside to let the flavors meld.

2. Bring a large pot of water to a boil. Once boiling, add the vermicelli rice noodles and cook according to the package instructions, usually about 3-5 minutes or until tender. Drain and rinse with cold water to prevent sticking. Set aside.

3. To make the tortillas easier to handle, place them in the microwave for about 30 seconds. This step ensures they are pliable and won’t tear when you’re filling them.

4. Lay a tortilla flat on a clean surface. Place one-sixth of the cooked rice noodles down the center of the tortilla.

5. Top the noodles with a portion of the teriyaki chicken mixture. Then add an even layer of shredded purple cabbage, shredded carrots, julienned cucumbers, julienned red bell peppers, sliced green onions, and cilantro leaves.

6. Fold the sides of the tortilla inward over the filling, then roll the tortilla tightly from the bottom to secure all the fillings.

7. Repeat the process with the remaining tortillas and fillings.

8. Serve the wraps immediately while warm, alongside extra teriyaki sauce for dipping or drizzling.

Best Ways to Enjoy It

These Chicken Teriyaki Wraps can be plated beautifully with a light drizzle of teriyaki sauce on top for a gourmet touch. Pair them with simple sides like jasmine rice or a crisp salad for a balanced meal. You might also consider serving them with edamame or spring rolls to enhance your Asian-inspired spread.

Keeping Leftovers Fresh

If you have any leftovers, you can store the wraps in an airtight container in the refrigerator for up to 3 days. When reheating, it’s best to do so in a microwave for about 30 seconds to 1 minute, ensuring that the filling is warmed through but the tortilla doesn’t become too tough. For longer storage, you can freeze the unwrapped filling in Ziplock bags for up to 2 months. Reheat and assemble whenever you crave a quick meal!

Extra Advice

To enhance your Chicken Teriyaki Wraps, consider adding a splash of lime juice for a zesty kick or some crushed peanuts for a delightful crunch. If you want to speed up the process, using a rotisserie chicken instead of cooking chicken from scratch can save you time in meal prep.

Creative Twists

Feel free to get creative with the flavors! Swap chicken for shrimp or tofu to mix things up. You could also change the sauce, trying peanut sauce or hoisin for something different. Throw in other seasonal vegetables, or even spicy elements like sliced jalapeños or sriracha for those who enjoy a little heat.

FAQs

How long does it take to prepare?

The total preparation time for Chicken Teriyaki Wraps is about 25-30 minutes, making it a quick and convenient meal option.

Can I use gluten-free tortillas?

Absolutely! You can substitute regular flour tortillas with gluten-free alternatives, making this recipe suitable for various dietary needs.

What are some healthy substitutes for the sauce?

You can opt for low-sodium soy sauce or coconut aminos to reduce sodium intake. This way, you can still enjoy the tasty flavor without the extra salt.

Enjoy crafting these chicken teriyaki wraps that will surely be a hit with your family and friends!

Chicken Teriyaki Wraps

Delightful fusion of flavors and textures, these Chicken Teriyaki Wraps feature tender, shredded chicken in a savory teriyaki sauce, fresh vegetables, all wrapped in soft flour tortillas.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 cups cooked shredded chicken Can use rotisserie chicken for quicker prep.
• 1 cup teriyaki sauce Homemade or store-bought.
• 4 oz vermicelli rice noodles Cook according to package instructions.
• 6 12-inch flour tortillas Can substitute with gluten-free 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
• Extra teriyaki sauce For serving.

Method

 

Preparation

1. In a bowl, combine the cooked shredded chicken and teriyaki sauce. Mix well to coat the chicken evenly. Set it aside.
2. Bring a large pot of water to a boil. Once boiling, add the vermicelli rice noodles and cook according to the package instructions, usually about 3-5 minutes or until tender. Drain and rinse with cold water to prevent sticking. Set aside.
3. To make the tortillas easier to handle, place them in the microwave for about 30 seconds until pliable.

Assembly

1. Lay a tortilla flat on a clean surface. Place one-sixth of the cooked rice noodles down the center of the tortilla.
2. Top the noodles with a portion of the teriyaki chicken mixture. Then add an even layer of shredded purple cabbage, shredded carrots, julienned cucumbers, julienned red bell peppers, sliced green onions, and cilantro leaves.
3. Fold the sides of the tortilla inward over the filling, then roll the tortilla tightly from the bottom to secure all the fillings.
4. Repeat the process with the remaining tortillas and fillings.

Serving

1. Serve the wraps immediately while warm, alongside extra teriyaki sauce for dipping or drizzling.

Notes

Feel free to swap out any veggies according to your preferences or what's in season. For leftovers, store in an airtight container in the refrigerator for up to 3 days.