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Asian Chicken Salad Wraps

 Asian Chicken Salad Wraps
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
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Asian Chicken Salad Wraps (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.