Chicken Teriyaki Wraps Recipe

If you’re craving something fresh, flavorful, and packed with a delicious Asian-inspired twist, you’re going to adore this Chicken Teriyaki Wraps Recipe. I absolutely love how these wraps come together—juicy teriyaki chicken meets crisp veggies and soft rice noodles, all wrapped up in a warm tortilla. Whether you’re making lunch for the family or packing a quick meal for yourself, this recipe is a total winner. Stick with me and I’ll share everything you need to know to nail it perfectly.

this Recipe

Ingredients You’ll Need

The balance of tender chicken, tangy teriyaki sauce, crunchy fresh vegetables, and delicate rice noodles is what makes this Chicken Teriyaki Wraps Recipe so special. Shopping for these ingredients is straightforward, and using pre-cooked chicken can save tons of time.

• Cooked shredded chicken: Using cooked chicken is key—you can use leftover roasted chicken or quick-cook some breasts at home.
• Teriyaki sauce: Homemade or store-bought both work well; I love making mine so I can control the sweetness and saltiness.
• Vermicelli rice noodles: These soak up the flavors beautifully and add an unexpected texture inside the wrap.
• Flour tortillas: I prefer 12-inch ones for the right size and flexibility without tearing.
• Shredded purple cabbage: Adds a lovely crunch and vibrant color.
• Shredded carrots: Sweet and fresh, they balance the savory chicken perfectly.
• Julienned cucumbers: Crisp and cooling to add freshness.
• Julienned red bell peppers: For a subtle sweetness and beautiful color contrast.
• Sliced green onions: They bring a mild onion flavor that complements the teriyaki.
• Cilantro leaves: For that bright, herbal kick that really wakes up the flavor.
• Extra teriyaki sauce (optional): Great for serving on the side if you like your wraps saucier.

Variations

One of the things I love about this Chicken Teriyaki Wraps Recipe is how easy it is to make it your own. Whether you swap veggies, go gluten-free, or add a spicy kick, there’s room for creativity here.

• Protein swaps: I’ve tried shrimp and tofu in place of chicken for different textures and flavors, and it works beautifully each time.
• Veggie variations: Feel free to use snap peas, shredded lettuce, or even avocado slices if you want a creamy contrast.
• Gluten-free option: Just swap regular tortillas for gluten-free ones, or use large lettuce leaves for a low-carb wrap.
• Spicy touch: Adding a drizzle of sriracha or a sprinkle of red pepper flakes brings some exciting heat that my spice-loving friends adore.

How to Make Chicken Teriyaki Wraps Recipe

Step 1: Marinate Your Shredded Chicken

First things first, toss your cooked shredded chicken with the teriyaki sauce in a bowl. I like to stir it well to ensure every bite is bursting with that sweet-savory flavor. Let it sit for a few minutes if you have time—the sauce soaks into the chicken better and makes every bite tastier.

Step 2: Prepare the Rice Noodles

Bring a large pot of water to a rolling boil, then add the vermicelli rice noodles. Follow the package instructions—usually just a quick soak or boil for a few minutes. The trick here is not to overcook; you want them soft but still with a bit of chew. Drain and rinse with cold water to stop the cooking process. This keeps the noodles from sticking together when you assemble the wraps.

Step 3: Soften the Tortillas

Microwave your tortillas for about 30 seconds—this makes them super flexible and easier to roll without tearing. Alternatively, you can wrap them in foil and warm them in the oven for 10 minutes if you prefer.

Step 4: Assemble Your Chicken Teriyaki Wraps

Lay one tortilla flat. Place about a sixth of the cooked noodles down the center, then spoon on some of the teriyaki chicken. Top with shredded purple cabbage, carrots, julienned cucumbers and red bell peppers, sliced green onions, and fresh cilantro leaves. Folding is key here: fold the sides inward, then roll the tortilla tightly to enclose everything like a little burrito.

Step 5: Serve and Enjoy!

Serve immediately with extra teriyaki sauce on the side if you want to dip or drizzle. These wraps are fantastic fresh but also hold up well for a short time if you need to pack them for lunch.

How to Serve Chicken Teriyaki Wraps Recipe

Garnishes

I love adding a little extra green onion slices or fresh cilantro on top of the wraps to brighten the flavors. A sprinkle of toasted sesame seeds also adds a subtle nuttiness that takes the wraps over the top. For my family, a small drizzle of spicy mayo or a few drops of sriracha on the side make a fantastic dipping combo.

Side Dishes

These wraps pair beautifully with something light and refreshing, like an edamame salad or a crisp cucumber seaweed salad. Or if you’re serving a bigger crowd, simple steamed rice or miso soup round out the meal nicely. I’ve also served them with crunchy sweet potato fries for a fun fusion twist that everyone loved.

Creative Ways to Present

For special occasions, I’ve arranged the wraps cut in half on a platter with colorful veggie sticks and small dipping bowls of teriyaki and spicy mayo. It’s not only pretty but really gets people chatting over the fun presentation. You can also wrap each one in parchment paper tied with a ribbon if you’re packing lunches or party favors—cute and practical!

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken and veggies separately in airtight containers and keep the tortillas wrapped in foil at room temperature. That way, when I want a quick meal later, assembly is fresh and no texture gets lost.

Freezing

Freezing the fully assembled wraps isn’t ideal because of the fresh veggies and tortillas—they turn soggy. But you can freeze the teriyaki chicken mixture on its own in a freezer-safe container for up to 3 months, then thaw and assemble wraps fresh when you’re ready.

Reheating

Reheat leftover chicken in the microwave or on the stove until warmed through, then assemble your wrap. If you warm the rice noodles a little, it’s nice but not necessary since they’re typically served at room temperature. Avoid microwaving the full wrap because the veggies can get soggy and the tortillas tough.

FAQs

Final Thoughts

Trust me when I say this Chicken Teriyaki Wraps Recipe became a staple in my house because it’s just that easy and reliable. It’s one of those meals I’m thrilled to share with friends because it hits all the marks—fast, tasty, healthy, and customizable. If you want to impress your family or just treat yourself to something satisfying without fuss, give these wraps a try. I think you’ll love how simple and delicious they are as much as we do!

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