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Asian Chicken Salad Wraps Recipe

Asian Chicken Salad Wraps Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings


  • 3 cups shredded cooked chicken breasts
  • 4 green onions, finely chopped
  • 1 cup finely shredded cabbage
  • 1/2 cup shredded carrot
  • 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


  • 1. 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.
  • 2. 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.