Teriyaki Wraps

Teriyaki Wraps

52 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Carly

“Teriyaki rice and veggie wraps.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a saucepan bring 2 cups of water to a boil; add rice. Reduce heat, cover, and simmer for 20 minutes.
  2. Heat olive oil in a large skillet over medium heat. Saute onion, bell pepper, zucchini, and yellow squash until onions are tender. Stir in the teriyaki sauce. When the vegetables are tender, stir in the cooked rice, soy sauce, garlic powder, salt and pepper. Simmer for 3 to 5 minutes.
  3. Place 1/4 of the rice and vegetables in each tortilla, and roll up.

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Reviews (52)

Rate This Recipe


this is a great recipe--as long as you change it up somewhat. first off, there's no need for the soy sauce or salt. and as others have said, the teriyaki can be cut to about 3/4 to 1 cup. i also used two large bell peppers and medium-to-large sized squash & zucchini. i think the recommended amount of veggies is not enough. overall, a fairly quick, good & filling meal. it's even good without the tortillas. i'll probably make this again.



What a waste of our vegetables! This recipe was so salty we couldn't even eat it. Adding soy sauce and salt on top of teriyaki sauce is a heart attack waiting to happen. We would never recommend this to anyone!

Amy P.

Amy P.

Excellent! I would have liked more veggies in it, though. There was soooo much rice it drowned out the veggies. Next time I may dbl. up the veggies or buy large squash instead of small, etc. I also left out the salt (plenty salty!) & added some shredded cheddar cheese on top.

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Amount Per Serving (4 total)

  • Calories
  • 540 cal
  • 27%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 100.6 g
  • 32%
  • Protein
  • 15 g
  • 30%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 4426 mg
  • 177%

Based on a 2,000 calorie diet



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Turkey Lettuce Wraps with Shiitake Mushrooms


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Teriyaki Chicken Wraps