Teriyaki Wraps Recipe - Allrecipes.com
Teriyaki Wraps Recipe
  • READY IN 25 mins

Teriyaki Wraps

Recipe by  

"Teriyaki rice and veggie wraps."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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 More Reviews

Most Helpful Positive Review
Feb 04, 2003

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.

Most Helpful Critical Review
Oct 18, 2007

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.

May 20, 2006

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!

Jun 04, 2003

My only reccomendation for this recipe is do not add the salt. There is enough in the teriyaki and soy sauces. For those who want to watch their sodium buy low sodium versions of these sauces.

Jun 05, 2003

Loved this recipe with some changes! Left out salt and used vegetable oil instead of olive oil. Added scallions (per another review), freshly chopped garlic (per another review), and chopped fresh mushrooms (my own taste). Used only 1/2c light Teriyaki sauce and 1tbsp light soy sauce, but I also only used about 1c cooked jasmine rice. Used more pepper and added just a smidgen of crushed red pepper for added spice. I wrapped the mixture up in lettuce leaves for a completely cholesterol-free meal. Very tasty!

Jan 22, 2007

I halved the teriyaki and soy sauce, omitted the salt and it was still too salty! also, there were not enough veggies...and it made more than the indicated serving...will not be making this again

Sep 11, 2003

Sorry, my family and I just didn't care for this recipe. I took previous reviewers' recommendations and cut back the rice by about half. It still seemed like too much rice. I added black beans and cut the teriyaki sauce back to about 2/3 cup and the soy sauce (I used low salt) back to 2 Tbsp. I cut out the salt altogether and it was still a bit on the salty side. It just didn't seem to work well with the flat bread either. Tortilla wraps probably would have been better. I doubt I will make this again. This recipe feeds closer to 8 people.

Jan 24, 2008

Try adding cashews for a pleasant crunch.


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  • Calories
  • 540 kcal
  • 27%
  • Carbohydrates
  • 100.6 g
  • 32%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 4426 mg
  • 177%

* Percent Daily Values are based on a 2,000 calorie diet.

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