Ingredients
Method
- In a mixing bowl, combine the shredded chicken and teriyaki sauce. Toss until the chicken is well coated, then set it aside to let the flavors soak in.
- Bring a large pot of water to a rolling boil. Cook the vermicelli rice noodles according to the package instructions until tender, then drain and set aside.
- Microwave the flour tortillas for about 30 seconds, stacked between damp paper towels, so they become soft and pliable for rolling.
- Working with one tortilla at a time, place one-sixth of the noodles down the center, followed by some of the teriyaki chicken. Sprinkle generously with purple cabbage, shredded carrots, cucumber strips, red bell pepper strips, green onions, and cilantro leaves.
- Fold in the two sides of the tortilla, then roll it up from the bottom to enclose the filling completely. Repeat with the remaining tortillas and fillings. Serve as-is or with extra teriyaki sauce on the side.
Nutrition
Notes
Use store-bought teriyaki sauce or whisk together soy sauce, mirin, brown sugar, and garlic for a quick homemade version.
For the best texture, slightly undercook the rice noodles by 1 minute; they'll soften further once wrapped.
Warm tortillas in a dry skillet or microwave, and keep them covered so they stay pliable.
Assembled wraps can be refrigerated for up to 2 days, but expect the tortillas to soften; reheat gently in a pan or wrap in foil in a warm oven.
Make it a California-style wrap by adding sliced avocado, a squeeze of fresh lime, and a handful of bean sprouts.
To prevent sogginess, make sure the chicken isn't overly saucy; drain any excess liquid before filling the tortillas.
These wraps are perfect for packed lunches: wrap tightly in parchment paper and slice in half for easy eating.
