Ingredients
Method
- In a large bowl, toss the shredded chicken with 1 cup of teriyaki sauce until every piece is coated. Set aside while you prepare the noodles.
- Fill a large pot with water, bring to a rolling boil, and cook the rice noodles according to the package timing. Drain and rinse under cold water to remove excess starch.
- Stack the tortillas on a microwave-safe plate and warm them for about 30 seconds, or until soft and pliable.
- Place one tortilla on a cutting board. Arrange one-sixth of the noodles down the center, then add a portion of the chicken. Layer on the cabbage, carrots, cucumber, bell pepper, green onions, and cilantro.
- Fold in the left and right edges of the tortilla, then roll from the bottom to the top while keeping the filling snug. Repeat with the remaining tortillas. Serve with extra teriyaki sauce on the side.
Nutrition
Notes
Swap in leftover rotisserie chicken or grill extra chicken breasts over the weekend for an even faster assembly.
For a gluten-free version, use tamari-based teriyaki sauce and seek out corn or gluten-free flour tortillas; be gentle when rolling as they can crack.
If you like a flavor boost, quick-pickle the shredded cabbage and carrots in a little rice vinegar and sugar for 10 minutes before assembling.
To prevent soggy wraps, make sure the noodles are well drained and dry before layering, and serve immediately after rolling.
Assembled wraps can be stored in the refrigerator for up to 2 days. Wrap each tightly in plastic wrap to maintain freshness.
For a toasty exterior, sear the finished wraps seam-side down in a lightly oiled skillet for 2 minutes per side, then slice in half to serve.