Asian Chicken Salad Wrap Recipe

There’s something irresistibly satisfying about biting into a soft, fresh tortilla wrap filled with a flavorful Asian-inspired chicken salad. The crunch of the veggies, the sweet and tangy dressing, and the savory chicken all come together for a perfect lunch or light dinner.

this Recipe

I first created this recipe as a way to use up leftover chicken, and it quickly became a family favorite. It’s quick to prepare, versatile, and so delicious that even the pickiest eaters can't resist. Let’s dive into this flavorful journey of taste and texture!

Why You’ll Love This Asian Chicken Salad Wrap

Get ready to meet your new go-to wrap recipe! These Asian Chicken Salad Wraps are packed with bold flavors, fresh ingredients, and come together in no time.

First off, this recipe is incredibly quick and easy. From start to finish, you’ll have a meal on the table in under 30 minutes, making it perfect for busy weeknights or last-minute lunches.

It’s also healthy and refreshing. Loaded with crisp veggies like cabbage, carrots, and cucumbers, plus a protein-packed chicken filling, this wrap is as nutritious as it is delicious.

Another reason to love this recipe? It’s customizable! Whether you want to swap out the chicken for shrimp or prefer a vegetarian version, this recipe adapts beautifully to your needs.

Finally, these wraps are perfect for meal prep. Make the chicken salad ahead of time and assemble the wraps when you're ready to eat. It’s a lifesaver for those hectic days when you don’t have time to cook.

Ingredients Notes

The beauty of this Asian Chicken Salad Wrap lies in its simple yet flavorful ingredients. Let’s take a closer look at what you’ll need:

• Chicken: This recipe works best with shredded rotisserie chicken for convenience, but grilled or poached chicken breasts work just as well. If you have leftover chicken, this is the perfect recipe to repurpose it.
• Vegetables: Crunchy cabbage, shredded carrots, and thinly sliced cucumbers are the stars here. They add texture and a refreshing bite to the wrap. For extra color, consider using both green and purple cabbage.
• Asian Dressing: A blend of soy sauce, rice vinegar, sesame oil, honey, and a touch of grated ginger creates a sweet-savory balance that elevates the entire dish. If you like a bit of heat, toss in some sriracha or red pepper flakes.
• Tortillas or Wraps: Choose large, soft flour tortillas or your favorite flatbreads. Whole wheat or spinach wraps are great options for added nutrition.
• Optional Toppings: Crushed peanuts, sesame seeds, and fresh cilantro give the wraps a delightful finish. They’re optional, but highly recommended!

Special equipment isn’t required, though a large mixing bowl and a sharp knife will make prep much easier.

How To Make This Asian Chicken Salad Wrap

Making these wraps is as simple as tossing a salad and rolling it up in a tortilla. Here’s how to do it step by step:

Step 1: Prepare the Dressing

In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 tablespoon of honey, and 1 teaspoon of grated ginger. Taste and adjust the seasoning if needed. Set the dressing aside while you prepare the other ingredients.

Step 2: Shred the Chicken and Veggies

If using rotisserie chicken, shred about 2 cups of chicken into bite-sized pieces. For the vegetables, finely shred 1 cup of cabbage, julienne 1 carrot, and slice 1 small cucumber into thin matchsticks.

Step 3: Toss Everything Together

In a large bowl, combine the shredded chicken, cabbage, carrots, and cucumber. Pour the prepared dressing over the mixture and toss until everything is evenly coated. Sprinkle with 2 tablespoons of crushed peanuts or sesame seeds for added crunch.

Step 4: Assemble the Wraps

Lay a tortilla flat on a clean surface. Spoon a generous amount of the chicken salad mixture into the center. Fold in the sides and roll it up tightly like a burrito. Repeat with the remaining tortillas.

Step 5: Serve and Enjoy

Cut each wrap in half diagonally and serve immediately. These wraps pair beautifully with a light soup or fresh fruit on the side. If making ahead, wrap tightly in parchment paper and store in the fridge until ready to eat.

Storage Options

These wraps are perfect for meal prep and store well for later. Here’s how to keep them fresh:

• Refrigerator: Store assembled wraps in an airtight container or tightly wrapped in plastic wrap for up to 2 days. If storing just the chicken salad, it will last up to 4 days in the fridge.
• Freezer: While the assembled wraps don’t freeze well due to the fresh veggies, the chicken salad mixture can be frozen. Store in an airtight container for up to 2 months. Thaw overnight in the fridge before using.
• Reheating: These wraps are best enjoyed cold or at room temperature. If you prefer them warm, microwave for 20-30 seconds, but keep in mind that the veggies may lose some crunch.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are some creative variations to try:

• Vegetarian Option: Swap the chicken for baked tofu or chickpeas. Both options soak up the dressing beautifully and add a hearty texture.
• Seafood Twist: Use cooked shrimp or even crab meat for a seafood-inspired wrap.
• Low-Carb Alternative: Skip the tortillas and serve the chicken salad in large lettuce leaves for a refreshing, low-carb option. Romaine or butter lettuce works great.
• Nut-Free Version: Omit the peanuts or sesame seeds and replace them with sunflower seeds for the same crunch without the allergens.
• Extra Flavor Boost: Add a splash of lime juice or a drizzle of hoisin sauce to the dressing for a tangy or sweet twist.

Experiment with what you have on hand – these wraps are forgiving and delicious no matter how you tweak them.

Packed with flavor, crunch, and a touch of indulgence, these Asian Chicken Salad Wraps are the ultimate solution for a quick, satisfying meal. Whether you’re making them for lunch, dinner, or a picnic, they’re guaranteed to be a hit. Happy wrapping!

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