Teriyaki Wraps

Teriyaki Wraps


"Teriyaki rice and veggie wraps."


25 m servings 540 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 66 Ratings


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...

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 recomm...

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 a...