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Teriyaki Chicken Wraps with Vermicelli Noodles and Fresh Vegetables Recipe

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4.2 from 34 reviews

These Teriyaki Wraps are a flavorful and fresh meal perfect for a quick lunch or dinner. Tender shredded chicken tossed in savory teriyaki sauce is paired with crunchy vegetables and soft rice noodles, all wrapped in warm flour tortillas for a satisfying handheld meal. Ready in just 25 minutes, they combine sweet, tangy, and fresh flavors in every bite.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Chicken and Sauce

  • 3 cups cooked shredded chicken
  • 1 cup teriyaki sauce (homemade or store bought)

Noodles

  • 4 oz vermicelli rice noodles

Vegetables and Wraps

  • 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

For Serving

  • Extra teriyaki sauce (for serving)

Instructions

  1. Mix Chicken and Sauce: In a bowl, combine the cooked shredded chicken with the teriyaki sauce and stir well to coat all the chicken pieces evenly. Set this mixture aside to marinate and let the flavors meld.
  2. Cook Noodles: Bring a large pot of water to a boil. Add the vermicelli rice noodles and cook according to the package instructions, usually around 3-5 minutes, until soft but still slightly firm. Drain the noodles and rinse them under cold water to stop cooking and prevent sticking.
  3. Warm Tortillas: Place the 12-inch flour tortillas in the microwave and heat them for about 30 seconds. This softens the tortillas, making them more pliable and easier to roll without cracking.
  4. Assemble Wraps: Lay a warmed tortilla flat on a clean surface. Place approximately one-sixth of the cooked noodles in a line down the center of the tortilla. Add a generous portion of the teriyaki chicken on top, then layer with shredded purple cabbage, shredded carrots, julienned cucumbers, julienned red bell peppers, sliced green onions, and cilantro leaves.
  5. Roll Wraps: Fold the sides of the tortilla inward to encase the filling, then roll tightly from the bottom up to form a secure wrap. Repeat the process with the remaining tortillas and fillings.
  6. Serve: Serve the teriyaki wraps immediately with extra teriyaki sauce on the side for dipping, or wrap in foil for a portable meal option.

Notes

  • For a gluten-free version, substitute flour tortillas with gluten-free wraps or large lettuce leaves.
  • Customizable vegetables can be added or substituted based on preference, such as adding shredded lettuce or snap peas.
  • Homemade teriyaki sauce can be made to control sugar content and add fresh flavors.
  • These wraps can be made ahead and wrapped tightly in plastic wrap; store in the fridge and consume within 24 hours for best freshness.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://yourdailycook.com/teriyaki-chicken-wraps-with-vermicelli-noodles-and-fresh-vegetables-recipe/