Asian Chicken Salad Wraps

Name: Asian Chicken Salad Wraps
Prep time: 25 min
Total time: 25 min
Yield: 6 servings.
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

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

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.

Nutrition Facts

1 each: 370 calories, 13g fat (1g saturated fat), 60mg cholesterol, 503mg sodium, 34g carbohydrate (11g sugars, 3g fiber), 26g protein.

Originally published as Asian Chicken Salad with Cilantro Ginger Dressing in Healthy Cooking October/November 2010

Reviews

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Average Rating:

fosterbetty

Apr 29, 2015

Quick,easy,healthy and delicious
lin143

Jan 25, 2013

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.
chargg

Sep 21, 2012

Was good with vegie chicken , and less cilantro
jwagner831

Sep 13, 2012

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.
mrichards1993

Apr 3, 2012

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.
danapeanut

May 19, 2011

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!
pschube

Mar 29, 2011

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

Mar 19, 2011

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

Feb 20, 2011

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!