Asian Chicken Salad Wraps Recipe
If you’re looking for a quick, fresh, and flavor-packed meal, these Asian Chicken Salad Wraps are about to become your new obsession! Every bite bursts with a combination of savory chicken, colorful veggies, and a dreamy creamy peanut dressing, all wrapped up in a handy, portable package. Whether you’re meal-prepping for busy lunches or whipping up a healthy dinner for friends, this recipe is a total crowd-pleaser that feels a little gourmet, but comes together in under half an hour.
Ingredients You’ll Need
The beauty of these wraps is in their simplicity—each ingredient not only adds vibrant flavor but also plays a vital role in giving the wraps that perfect crunch, color, and satisfying bite. You’ll likely have most items on hand, but don’t skip any: these details make your Asian Chicken Salad Wraps truly unforgettable!
- Cooked chicken breast, shredded: This protein superstar gives the wraps a hearty, satisfying base; rotisserie chicken works beautifully for extra convenience.
- Shredded carrots: Adds subtle sweetness and fresh crunch in every bite.
- Shredded cabbage: Lends crisp texture and bulk without overpowering flavors.
- Red bell pepper, thinly sliced: Brings vibrant color and sweet freshness that makes the wraps pop.
- Green onions, sliced: Adds a gentle onion note and a pretty green finish.
- Chopped cilantro: Gives a zesty, herbal boost that’s classic in Asian salads.
- Sliced almonds, toasted: Offers nutty crunch and a lovely toasty aroma.
- Large flour tortillas or wraps: Use your favorite, just make sure they’re sturdy and flexible for rolling.
- Sesame seeds for garnish (optional): A simple sprinkle on top adds subtle crunch and a hint of sesame flavor.
- Creamy peanut butter: The essential backbone of the creamy, nutty dressing.
- Soy sauce: Brings the vital salty, umami note that balances the peanut butter.
- Rice vinegar: Adds gentle acidity and keeps the flavors bright.
- Honey: Just a hint is all you need to round out the savory with a touch of sweetness.
- Sesame oil: A drizzle gives that unmistakable aroma and richness.
- Sriracha (optional): For some gentle heat—add more if you want to spice things up!
- Garlic, minced: Gives depth and a sharp, aromatic kick to the dressing.
- Fresh ginger, grated: Adds brightness and a little zing to keep things lively.
- Warm water: Just enough to thin the dressing to the perfect pourable consistency.
How to Make Asian Chicken Salad Wraps
Step 1: Make the Creamy Peanut Dressing
Start by whisking together your creamy peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha (if you want some heat), garlic, ginger, and a splash or two of warm water. The goal is a luxuriously smooth, pourable dressing that will coat every nook and cranny of your salad. Don’t be afraid to taste and tweak—if you like it a bit sweeter, add a drop more honey; for extra tang, splash in a little more vinegar.
Step 2: Prep Your Chicken and Veggies
Grab a large mixing bowl and assemble all the salad components: the shredded chicken, carrots, cabbage, crisp bell pepper, green onions, cilantro, and those delicious, toasty almonds. This rainbow mixture is what sets these Asian Chicken Salad Wraps apart—there’s a perfect bite in every forkful! Pro tip: toast the almonds in a dry skillet for a couple of minutes to bring out their maximum nutty richness.
Step 3: Combine and Toss
Time to bring everything together! Drizzle the creamy peanut dressing over your chicken and veggies, then use tongs (or clean hands!) to gently toss until all the goodness is evenly coated. You want every strand of cabbage and every nugget of chicken to get a luscious layer of sauce, so don’t rush this step—this is where the wraps become irresistible.
Step 4: Fill and Roll the Wraps
Lay out your flour tortillas or wraps on a clean surface. Divide the chicken salad mixture evenly among them, scooping a generous portion down the center of each. Fold in the sides and roll them up tightly so nothing escapes when you take a bite! If you’re prepping ahead, you can wrap them in parchment for easy, grab-and-go eating.
Step 5: Garnish and Serve
For a final touch, slice each wrap in half and arrange them cut-side up on a platter. Sprinkle with sesame seeds if you’ve got them—they add a subtle crunch and make each wrap look restaurant-worthy. Serve immediately, or stash in the fridge for later if you’re planning ahead.
How to Serve Asian Chicken Salad Wraps
Garnishes
A sprinkle of sesame seeds really elevates the presentation, but you can also scatter extra chopped cilantro or green onions over the top for a hit of fresh flavor. For a little extra crunch, add a few extra toasted almond slices right before serving—it makes each bite even more exciting!
Side Dishes
These Asian Chicken Salad Wraps are super satisfying on their own, but they pair beautifully with some quick sides. Try a crisp cucumber salad, a side of edamame, or even a bowl of miso soup for a little something extra. For a light lunch, a simple fruit salad brings a lovely sweet counterpoint to the savory wraps.
Creative Ways to Present
If you’re hosting a party or meal-prepping for the week, slice the wraps into pinwheels for a gorgeous appetizer platter. Or, for a lighter spin, use the filling to make lettuce wraps instead of tortillas—this keeps things super fresh and low-carb. You can even pack everything separately in containers and let everyone assemble their own wraps to order!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Asian Chicken Salad Wraps (lucky you!), simply wrap them tightly in plastic wrap or foil and store them in the fridge. They’ll stay fresh for up to 2 days, but keep in mind the wraps may soften from the dressing over time. For best results, store the salad filling and tortillas separately and assemble just before serving.
Freezing
While these wraps are best enjoyed fresh, you can freeze the chicken and veggie filling in an airtight container for up to one month. Avoid freezing the dressed salad inside tortillas, as the textures tend to suffer. When ready to eat, just thaw the filling overnight in the fridge, give it a quick toss, and wrap with fresh tortillas.
Reheating
Because these Asian Chicken Salad Wraps are meant to be enjoyed chilled or at room temperature, reheating isn’t necessary. If you’ve stored the filling in the fridge, just give it a little toss before assembling the wraps. If you prefer a slightly warm wrap, you can gently microwave the tortillas for a few seconds before assembling—and enjoy that soft, pillowy texture!
FAQs
Can I use rotisserie chicken instead of cooked chicken breast?
Absolutely! Rotisserie chicken is a time-saving option and gives your Asian Chicken Salad Wraps a delicious boost of flavor. Simply shred and proceed as directed.
How spicy are these wraps with sriracha?
The sriracha adds a mild, pleasant heat. If you’re sensitive to spice or serving kids, you can use less or leave it out entirely. Want more kick? Add an extra squirt!
Can I make Asian Chicken Salad Wraps ahead of time?
Yes! Prepare the filling and dressing ahead, but store separately from the tortillas to keep everything fresh. Assemble just before serving for the best texture and presentation.
What can I use instead of peanut butter in the dressing?
No peanut butter? No problem! Almond butter or sunflower seed butter both work well. Just make sure to adjust the amount of honey and soy sauce to suit your tastes.
Are there gluten-free options for this recipe?
Absolutely. Swap in your favorite gluten-free wraps or use lettuce cups for a naturally gluten-free and lighter alternative that still delivers on all the classic Asian Chicken Salad Wraps flavor!
Final Thoughts
If you’re craving something quick, colorful, and loaded with flavor, you can’t go wrong with these Asian Chicken Salad Wraps! They’re endlessly adaptable for any mood or occasion—and so much fun to make and share. Give them a try, and don’t be surprised if they become your new go-to lunch or crowd-pleasing party bite!
Print
Asian Chicken Salad Wraps Recipe
- Total Time: 20 minutes
- Yield: 4 servings (8 wraps) 1x
- Diet: Non-Vegetarian
Description
These Asian Chicken Salad Wraps are a delicious and satisfying meal perfect for a quick lunch or dinner. Packed with flavorful ingredients and a creamy peanut dressing, these wraps are sure to become a favorite in your meal rotation.
Ingredients
For the Salad:
- 2 cups cooked chicken breast, shredded
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1/4 cup chopped cilantro
- 1/4 cup sliced almonds, toasted
For the Dressing:
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon sriracha (optional)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2 to 3 tablespoons warm water to thin dressing
Extras:
- 8 large flour tortillas or wraps
- 1/4 cup sesame seeds for garnish (optional)
Instructions
- Prepare the Dressing: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, garlic, ginger, and warm water until smooth.
- Make the Salad: In a large bowl, combine the chicken, carrots, cabbage, bell pepper, green onions, cilantro, and almonds. Pour the dressing over the mixture and toss until coated.
- Assemble the Wraps: Lay out the tortillas, divide the salad mixture among them, roll tightly, fold in the sides, slice in half, sprinkle with sesame seeds, and serve.
Notes
- You can use rotisserie chicken for convenience.
- For a lighter option, substitute lettuce wraps for tortillas.
- Adjust sriracha for more heat or use almond butter instead of peanut butter.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Course, Lunch
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 2 wraps
- Calories: 520
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 65 mg
