There’s something irresistible about the fresh, tangy flavors of an Asian Chicken Salad Wrap. Tender chicken, crisp veggies, and a zesty sesame-ginger dressing come together in a soft tortilla for a satisfying, handheld meal. Perfect for lunch, dinner, or even a picnic, these wraps are a hit with everyone.

I first created this recipe while experimenting with leftovers from a weekend dinner party. It was a smash hit then and has since become my go-to for quick and flavorful meals. Ready to discover your new favorite wrap recipe? Let’s get started.

Why You’ll Love This Asian Chicken Salad Wrap

These Asian Chicken Salad Wraps are packed with reasons to make them a part of your meal plan.

First, they’re incredibly easy to prepare. From start to finish, you can have these wraps on the table in just 20 minutes – ideal for busy weekdays or when you’re short on time.

Second, they’re packed with healthy, fresh ingredients. Shredded cabbage, carrots, and bell peppers not only add crunch but also bring a rainbow of nutrients to the dish.

The sesame-ginger dressing ties everything together with its bold, savory-sweet flavor. You’ll feel like a gourmet chef when you taste the perfectly balanced mix of soy sauce, sesame oil, and honey.

Finally, they’re versatile and portable. Serve them for a sit-down meal or wrap them up for an on-the-go lunch. You can even customize the ingredients to suit your taste or use up whatever you have on hand.

Ingredients Notes

The magic of these wraps lies in their simple, vibrant ingredients, each chosen to add flavor, texture, and balance.

Cooked Chicken: Shredded rotisserie chicken works beautifully here, but grilled or baked chicken breasts are equally delicious. Use chicken thighs for an even juicier bite.
Shredded Vegetables: A mix of cabbage, carrots, and bell peppers provides the perfect crunch. Opt for pre-shredded veggies to save time.
Fresh Herbs: Cilantro and green onions bring a fresh, aromatic flavor that elevates the dish. If cilantro isn’t your thing, you can substitute it with parsley.
Sesame-Ginger Dressing: The dressing is the star of this recipe, made with soy sauce, rice vinegar, honey, sesame oil, and freshly grated ginger. It’s savory, tangy, and slightly sweet – the perfect complement to the fresh ingredients.
Tortillas: Large flour tortillas or whole wheat wraps are ideal for holding all the goodness together. For a low-carb option, try lettuce wraps or collard greens.

Pro Tip: Keep a whisk handy for making the dressing and a sharp knife for slicing the veggies evenly.

How To Make This Asian Chicken Salad Wrap

Making these wraps is a breeze. Follow these simple steps:

Prepare the chicken and vegetables. Shred your cooked chicken into bite-sized pieces and place it in a large mixing bowl. Add the shredded cabbage, carrots, and bell peppers, along with chopped cilantro and green onions. Toss everything together until well combined.
Whisk the dressing. In a small bowl, combine soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic. Whisk until smooth and well blended. Taste the dressing and adjust sweetness or tanginess to your liking.
Combine the salad. Pour the dressing over the chicken and vegetable mixture. Toss gently but thoroughly, ensuring everything is coated in that delicious sesame-ginger flavor.
Assemble the wraps. Lay a tortilla flat and spoon a generous amount of the chicken salad onto the center. Fold in the sides, then roll the tortilla tightly to form a wrap. Repeat with the remaining filling and tortillas.
Serve and enjoy. Slice the wraps in half and serve immediately. For a portable option, wrap them in foil or parchment paper to take on the go.

Storage Options

These wraps are meal-prep friendly and easy to store. Here’s how:

Chicken Salad: Store the prepared chicken salad in an airtight container in the fridge for up to 3 days. Toss it before using, as the dressing may settle at the bottom.
Assembled Wraps: Wraps can be stored in the fridge for up to 1 day if assembled ahead of time. Wrap tightly in plastic wrap or foil to prevent them from drying out.
Freezing: While the chicken salad can be frozen for up to 2 months, it’s best to assemble the wraps fresh to avoid sogginess.

When ready to eat, let refrigerated wraps come to room temperature for the best texture or warm them slightly in the microwave.

Variations and Substitutions

This recipe is incredibly flexible. Try these variations to make it your own:

Make it spicy: Add a drizzle of sriracha, a sprinkle of chili flakes, or some diced jalapeños for a fiery kick.
Go vegetarian: Replace chicken with tofu, tempeh, or even a mix of cooked chickpeas and edamame for a plant-based version.
Switch up the dressing: Use a creamy peanut sauce or a spicy miso dressing for a completely different flavor profile.
Add toppings: Sprinkle the wraps with toasted sesame seeds, crushed peanuts, or crispy wonton strips for extra crunch.
Change the wrap: Use lavash bread, pita, or rice paper for a fun twist. For a keto-friendly option, opt for lettuce leaves or cabbage wraps.

Final Thoughts

These Asian Chicken Salad Wraps are the perfect combination of flavor, freshness, and convenience. Whether you’re serving them at home, packing them for lunch, or making a batch for meal prep, they’re guaranteed to be a hit. Give them a try, and don’t forget to share your favorite variations!