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A delicious Teriyaki Chicken Wrap cut in half, showing shredded chicken, colorful vegetables, and sauce.

Teriyaki Chicken Wrap Recipe

This recipe provides a quick, healthy, and satisfying meal option that incorporates vibrant flavors. It's ideal for busy individuals and families looking for a nourishing rice-based recipe that can easily be wrapped and taken on-the-go.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 wraps
Course: Dinner, Lunch
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Wraps
  • 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

Equipment

  • Large pot
  • Microwave

Method
 

  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.

Notes

This recipe was inspired by a personal journey into mindfulness, where cooking became a form of meditation. The Teriyaki Chicken Wrap remains a favorite for its ability to transform simple ingredients into a nourishing and grounding meal.

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