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Asian Chicken Wraps are packed with shredded chicken, crunchy veggies and a simple sweet and savory dressing, then tucked into a soft tortilla and rolled up into the kind of meal that feels light, flavorful, and way more exciting than another plain sandwich.

This is exactly the kind of recipe I love for busy days. It’s quick, it’s colorful, and it doesn’t take a long list of ingredients to make something that tastes really good and fresh.

Plus wraps feel a little more special than a basic salad or sandwich. This recipe is great for dinner, lunches or a healthy, high protein meal prep.

Why you’ll love these Asian Chicken Wraps

These wraps are:

• Fresh and flavorful
• Quick to make
• Makes a great meal prep
• Family friendly and easy to customize
• Great way to use leftover or rotisserie chicken or veggies

Ingredients

• Shredded chicken
• Shredded cabbage
• Shredded carrots
• Red Bell Pepper
• Chopped green onion
• Large tortillas
• Sesame oil
• Rice vinegar
• Soy sauce
• Honey
• Ginger
• Garlic

How to Make Asian Chicken Wraps

Make the dressing – In a large bowl, whisk together 6 tablespoons sesame oil, 4 tablespoons rice vinegar, 2 teaspoons soy sauce, 1 Tablespoon honey, 2 teaspoon grated ginger, and 2 cloves garlic, minced. Note: Give it a taste and make sure you like the balance. If you want it a touch sweeter, add another drizzle of honey.

Add the filling ingredients – To the same bowl, add 2 cups shredded chicken, 3 cups shredded cabbage, 1/2 cup shredded carrots, 1 red pepper (sliced into thin strips) and 3 chopped green onions. Toss everything together until the chicken and veggies are evenly coated in the dressing.

Fill and roll – Spoon the chicken mixture into the center of each tortilla. Fold in the sides, then roll them up tightly like a burrito. Tip: If your tortillas are a bit stiff, pop them into the microwave for a few seconds to soften them up and make them easier to work with.

Slice and serve – Place a toothpick at either end of the wrap and slice in half down the center. The toothpick will help hold each side together.

Helpful tips for the best wraps

• Use my easy method for making shredded chicken, or for and even quicker meal, grab a rotisserie chicken and shred it. This is also a great way to us up leftover chicken.
• Don’t overfill the wraps. It’s tempting, but wraps that are too stuffed are harder to roll and much messier to eat.
• Customize the veggies in the filling for picky eaters. Some kids prefer the chicken mixture next to the tortilla instead of wrapped up all together, and that totally works.
• If meal prepping lunch for the week, keep the filling in a separate container than the tortilla and assemble right before you eat so the wrap doesn’t get soggy.

What to serve with Asian Chicken Wraps

• Fresh fruit like grapes, pineapple, or orange slices
• Edamame
• Veggies with Curry Dip
• Pasta salad like this or this or this
• Chips or crackers

Leftover Storage

Fridge:

Store filling separate from tortillas in refrigerator for up to 4 days, in an airtight container to keep fresh.

Easy Variation Ideas

This recipe is super flexible, so here are a few fun ideas to mix it up:

• Add chopped peanuts or cashews for crunch
• Toss in fresh cilantro
• Use hot honey for a spicy kick
• Swap the tortilla for lettuce cups if you want a lighter option
• Add cooked rice for a more filling version
• Try mandarin orange slices for a sweeter flavor