Asian Chicken Salad Wrap Recipe

There’s something magical about the perfect bite of an Asian Chicken Salad Wrap. Crisp lettuce, juicy chicken, and a medley of vibrant veggies all wrapped in a soft tortilla—it's a symphony of flavors and textures that feels both satisfying and refreshing.

I first created this dish on a whim during a busy week when I wanted something quick, healthy, and portable. It’s now a staple in our meal rotation, loved equally by adults and kids alike. Let’s dive into what makes this wrap so irresistible.

Why You'll Love This Asian Chicken Salad Wrap Recipe

Get ready to elevate your lunch game with this crowd-pleasing Asian Chicken Salad Wrap. It’s not only delicious but also incredibly versatile and simple to prepare.

First, it’s perfect for busy schedules. With pre-cooked chicken or store-bought rotisserie chicken, you can have this wrap ready in under 20 minutes. It’s a lifesaver for those days when time is short, but a good meal is non-negotiable.

This wrap is as nutritious as it is flavorful. Packed with lean protein, fresh vegetables, and a zesty dressing, it checks all the boxes for a balanced meal. Plus, it’s low-carb friendly if you swap the tortilla for a lettuce wrap.

Finally, these wraps are perfect for meal prep. You can make the filling ahead of time and assemble wraps throughout the week. It’s an easy way to stay on top of your health goals while enjoying a delicious, satisfying meal.

Ingredients Notes

The beauty of this Asian Chicken Salad Wrap is its use of fresh, simple ingredients that come together to create bold, memorable flavors.

The chicken is the star of this recipe. Whether you use shredded rotisserie chicken, grilled chicken breasts, or leftover roast chicken, the key is ensuring it’s tender and flavorful. For a shortcut, pre-cooked chicken works wonderfully.

Fresh veggies add crunch and color. Julienned carrots, thinly sliced red bell peppers, and shredded purple cabbage are my go-to choices. They create a vibrant base that pairs beautifully with the chicken.

Cilantro is a must for that signature Asian-inspired flavor. Its bright, citrusy notes elevate the salad, but if you’re not a fan, you can substitute with parsley or leave it out entirely.

The dressing ties everything together. A blend of soy sauce, rice vinegar, sesame oil, and a touch of honey creates a perfect balance of salty, tangy, and sweet. A pinch of red pepper flakes adds a subtle kick, but you can adjust it to your spice tolerance.

For the wrap, I recommend soft flour tortillas or whole wheat wraps. Want a gluten-free option? Try rice paper wrappers or large lettuce leaves for a refreshing, low-carb alternative.

How To Make This Asian Chicken Salad Wrap

Making these wraps is as easy as chopping, mixing, and assembling. Here’s how to bring it all together.

Start by preparing your dressing. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and a pinch of red pepper flakes. Set this aside to let the flavors meld.

Next, prepare the vegetables. Thinly slice your carrots, red bell peppers, and purple cabbage. Chop a handful of fresh cilantro, keeping some extra for garnish if you like.

In a large mixing bowl, combine the shredded chicken, prepared vegetables, and cilantro. Drizzle the dressing over the top, tossing everything gently to coat. The mixture should be well-dressed but not overly saucy.

Lay a tortilla flat and spoon a generous amount of the chicken salad mixture into the center. Fold the sides inward, then roll tightly from the bottom up, creating a compact wrap. Repeat with the remaining tortillas and filling.

Slice the wraps in half for easy eating and enjoy immediately, or wrap them in foil or parchment paper for on-the-go meals.

Storage Options

Asian Chicken Salad Wraps are great for meal prep, but proper storage is key to maintaining their freshness and flavor.

Store the chicken salad filling separately in an airtight container in the fridge for up to 3 days. This allows you to assemble fresh wraps as needed without the risk of soggy tortillas.

If you’ve already made the wraps, wrap each one tightly in plastic wrap or foil. They’ll keep in the fridge for up to 2 days, making them a convenient grab-and-go lunch option.

When reheating isn’t necessary, simply enjoy the wraps cold. If using lettuce as a wrap, assemble them just before eating to keep the lettuce crisp.

Variations and Substitutions

One of the best things about this recipe is its adaptability. You can tweak it to suit your tastes or work with what you have on hand.

For a vegetarian version, swap the chicken for crispy tofu or chickpeas. The dressing pairs beautifully with plant-based proteins.

Love a little extra crunch? Add chopped peanuts or cashews to the salad mix. They provide a nutty flavor and an irresistible texture.

If you’re looking for a lower-carb option, use large lettuce leaves or collard greens in place of tortillas. The filling remains the same, but the result is lighter and fresher.

For added sweetness, include a handful of diced mango or pineapple in the salad. The fruity notes balance the savory dressing perfectly.

Experiment with different dressings. A spicy peanut sauce or a miso-ginger dressing would add a new twist to this wrap, keeping things exciting.

No matter how you customize it, this Asian Chicken Salad Wrap will quickly become a staple in your recipe repertoire. It’s quick, delicious, and endlessly adaptable—everything you want in a go-to meal. Enjoy!

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