Looking for more free recipes?

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.

Chicken teriyaki wrap cut in half with halves stacked on top of each other.

Chicken Teriyaki Wraps

  • Author: Deborah Harroun
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Asian


Dinner doesn’t get easier than these Chicken Teriyaki Wraps! Conquer those busy nights with an easy, good for you weeknight dinner that is done in no time flat.



  • 3 cups cooked, shredded chicken
  • 1 cup teriyaki sauce, homemade or store bought
  • 4 oz vermicelli rice noodles
  • 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
  • extra teriyaki sauce, for serving


  1. Combine the chicken and the teriyaki sauce and stir to combine. Set aside.
  2. Bring a large pot of water to a boil and cook the rice noodles according to the package directions.
  3. To assemble the wraps, place the tortillas in the microwave for 30 seconds to soften.
  4. Put one-sixth of the noodles down the center of one tortilla, followed by some of the chicken. Top with the cabbage, carrots, cucumbers, red bell peppers, green onions and cilantro.
  5. Fold the sides of the tortilla in, then roll the tortilla, enclosing the filling on the center. Serve.

Keywords: chicken teriyaki wraps, teriyaki chicken wraps, chicken wraps