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
Scale
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
