Best Asian Chicken Salad Wrap

I used to think Asian-inspired meals meant ordering takeout or spending hours in the kitchen with specialty ingredients. That’s how it was in our house growing up – Chinese food was strictly a Friday night delivery thing, and my mom never ventured into making it herself.

But here’s the thing about this chicken salad wrap – it’s actually super simple to put together, and most of the ingredients are probably already sitting in your pantry. It’s become my go-to lunch when I want something that feels a little fancy but doesn’t require a trip to specialty stores or complicated cooking techniques.

What Kind of Chicken Should I Use?

For these wraps, you’ll want to start with boneless, skinless chicken breasts since they’re lean and easy to shred. You can cook the chicken breasts any way you prefer – poaching them in water or broth keeps them moist and perfect for shredding, while grilling adds a nice smoky flavor. If you’re short on time, you can even use a rotisserie chicken from the grocery store – just remove the skin and shred the breast meat. Just make sure whatever cooking method you choose, you let the chicken cool completely before shredding it to use in your wraps.

Options for Substitutions

This wrap recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Multigrain flatbreads: You can use regular tortillas, whole wheat wraps, or even large lettuce leaves for a low-carb option. Rice paper wrappers work great too for a Vietnamese-style twist.
• Shredded chicken: Try using rotisserie chicken, leftover turkey, or for a vegetarian version, try firm tofu or tempeh. Just make sure to press and cook the tofu first to remove excess moisture.
• Red cabbage: Green cabbage works just as well, or try Napa cabbage for a softer texture. You could even use bagged coleslaw mix to save time.
• Snow peas: Sugar snap peas or thinly sliced regular green beans make good alternatives. You can also use bean sprouts for that nice crunch.
• Asian sweet chili sauce: Mix equal parts honey and sriracha as a substitute, or use any sweet and spicy sauce you have on hand.
• Mayo/yogurt: Feel free to use all mayo, all yogurt (Greek works best), or even mashed avocado as your creamy base. Each option will give you a slightly different but tasty result.
• Cilantro: If you’re not a cilantro fan, try using fresh mint or Thai basil instead. Both herbs work really well with these Asian flavors.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Asian chicken salad wraps is preventing them from becoming soggy – to avoid this, make sure to thoroughly drain your shredded vegetables and pat the chicken dry before assembling. A common mistake is overloading the wraps with sauce; instead, start with less dressing and add more as needed, since you can always add but can’t take away. For meal prep success, keep the components separate and assemble just before eating, using romaine lettuce as a barrier between the flatbread and filling to maintain freshness. When julienning vegetables, aim for uniform, thin cuts so they distribute evenly throughout the wrap and make it easier to roll – inconsistent cuts can lead to tears in the flatbread and filling falling out.

What to Serve With Asian Chicken Wraps?

These fresh and crunchy Asian chicken wraps pair perfectly with several simple side dishes that complement their flavors. A bowl of edamame sprinkled with sea salt makes an easy appetizer that fits right in with the Asian-inspired theme. For something more substantial, try serving these wraps with a side of cold sesame noodles or a simple cucumber salad dressed with rice vinegar and sesame oil. If you’re looking to keep things light, a handful of crispy wonton strips or some sweet potato chips can add that perfect crunch factor to round out your meal.

Storage Instructions

Prep Ahead: Want to meal prep these wraps? Mix the dressing and prep all your veggies up to 2 days ahead. Store the chopped vegetables and chicken separately in airtight containers in the fridge. When you’re ready to eat, just assemble your wrap with fresh flatbread – it takes just a few minutes!

Keep Fresh: If you’ve already assembled your wraps, they’ll stay good in the fridge for about 4-6 hours. To prevent sogginess, place a piece of romaine lettuce between the flatbread and filling – it acts like a barrier! Wrap them tightly in foil or plastic wrap to keep everything fresh.

Store Components: The chicken and veggie mixture will stay fresh in the fridge for up to 3 days in an airtight container. Keep the dressing separate in a small jar – it’ll last up to 5 days. This way, you can quickly put together fresh wraps whenever you’re hungry!

Preparation Time	10-15 minutes
Cooking Time	0-10 minutes
Total Time	10-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 85-95 g
• Fat: 60-70 g
• Carbohydrates: 90-100 g

Ingredients

• 6 multigrain flatbreads with flax
• 6 romaine lettuce leaves (optional for prepping ahead)
• 2 1/2 cups shredded cooked chicken breast
• 3 cups finely shredded red cabbage
• 1 large carrot, finely shredded
• 1 cup snow peas, trimmed and julienned
• 1 red bell pepper, sliced thin
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons canola oil
• 2-3 tablespoons asian sweet chili sauce (3 for spicier flavor)
• 3 tablespoons low-sodium soy sauce
• 1/2 to 2 teaspoons sriracha (optional)
• 1 teaspoon granulated sugar
• 1/2 teaspoon each salt, ground ginger, and garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon lime juice (optional)
• 1/4 cup mayonnaise or yogurt, or a mix
• 1 tablespoon asian sweet chili sauce

Step 1: Prepare the Dressing

In a large bowl, combine all the Dressing ingredients, starting with just a little sriracha.

Whisk everything together until smooth, adjusting the amount of sriracha to taste.

Remember, you can add more sriracha once the salad is mixed if needed.

Step 2: Coat the Chicken

Add the chicken to the prepared Dressing and toss to coat thoroughly.

Let the chicken marinate while you chop the veggies for the salad.

Step 3: Mix the Salad Filling

Add all the remaining Salad Filling ingredients into the bowl with the chicken and Dressing.

Toss everything together until the ingredients are well mixed and evenly coated with the Dressing.

If preparing the filling in advance and refrigerating, incorporate the lime juice at this point to help the flavors develop.

If serving immediately, add the lime juice if you prefer additional tang.

Step 4: Prepare the Asian Chili Mayo

In a small bowl, whisk together all the Asian Chili Mayo ingredients.

Spread a generous tablespoon of this mixture across the entire surface of each flatbread.

Step 5: Assemble the Wraps

If assembling in advance, place a lettuce leaf in the center of each flatbread to help keep them from getting soggy.

Evenly distribute the Salad Filling along the middle of each flatbread, on top of the lettuce.

Tightly roll up each flatbread and slice in half before serving.

Enjoy!