In a bowl, toss the shredded chicken with the teriyaki sauce until fully coated. Let it sit while you prep the other ingredients.

Bring a large pot of water to a rolling boil. Add the rice noodles and cook according to the package directions until just tender. Drain well and set aside.

Stack the flour tortillas on a microwave-safe plate and warm them for about 30 seconds so they become soft and pliable.

Place one-sixth of the noodles down the center of a warm tortilla. Top with a portion of the saucy chicken, then add the cabbage, carrots, cucumber, bell pepper, green onions, and cilantro.

Fold the sides of the tortilla inward, then roll it up tightly to enclose the filling. Slice in half if you like, and serve with extra teriyaki sauce for drizzling.