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Asian Chicken Salad Wraps Recipe

Asian Chicken Salad Wraps Recipe photo by Taste of Home

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Packed with chicken, cabbage and carrots, these wraps feature a fantastic homemade dressing. They’ll be a yummy, nutritious lunch or dinner any time of year. —Jason Brannon, Conway, Arkansas

This recipe is:

Healthy

Quick

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Asian Chicken Salad Wraps Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

25 25

Ingredients

3 cups shredded cooked chicken breasts
4 green onions, finely chopped
1 cup finely shredded cabbage
1/2 cup shredded carrot
DRESSING:
3 tablespoons seasoned rice vinegar
3 tablespoons canola oil
2 tablespoons honey
1 tablespoon water
1 garlic clove, halved
3/4 teaspoon minced fresh gingerroot
1/4 teaspoon coarsely ground pepper
1 cup fresh cilantro leaves
6 lettuce leaves
6 whole wheat tortillas (8 inches), room temperature

Directions

In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat.
Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly. Yield: 6 servings.

Nutritional Facts 1 wrap equals 370 calories, 13 g fat (1 g saturated fat), 60 mg cholesterol, 503 mg sodium, 34 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Asian Chicken Salad Wraps in Healthy Cooking October/November 2010, p55

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Asian Chicken Salad Wraps

Asian Chicken Salad Wraps

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Reviewed on Jan. 25, 2013 by lin143

I made a few changes to this recipe. First, I used broccoli slaw instead of cabbage (my Walmart carried this right next to the cabbage). I also diced a little bit or red onion and red pepper and added that to the mix. I topped each wrap off with a handful of cashews. Finally, I added 2 tablespoons of low sodium soy sauce to help give the dressing a little more flavor.

Reviewed on Sep. 21, 2012 by chargg

Was good with vegie chicken , and less cilantro

Reviewed on Sep. 13, 2012 by jwagner831

I used a whole bag of coleslaw mix in lieu of the shredded carrot and cabbage, and there was PLENTY of dressing for that! It really stretched the recipe, brought down the calorie count a bit, and we didn't feel like there wasn't enough chicken. Loved the dressing on this... delicious and very easy to make.

Reviewed on Apr. 03, 2012 by mrichards1993

This recipe was good, but I thought that the cilantro taste was overwhelming. Generally, I don't associate cilantro with Asian foods. I will probably try the chicken wrap idea again, but I plan on using Asian dressing in place of the dressing in this recipe.

Reviewed on May. 19, 2011 by danapeanut

This was such a hit!! It was light, easy to make and took no time at all... I have shared with this family and look forward to making it again!

Reviewed on Mar. 29, 2011 by pschube

Delicious! Even better the next day! My co-workers loved the taste!

Reviewed on Mar. 19, 2011 by andreanew

It was very tasty but kind of watery for a wrap. Next time I will omit the water.

Reviewed on Feb. 20, 2011 by ANDIKM

This recipe is quick & very easy. We increased the dressing for the recipe & it was even better! We have already shared this with many of our friends!