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

Reviews for Asian Chicken Salad Wraps

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fosterbetty User ID: 8270514 225618
Reviewed Apr. 29, 2015

"quick,easy,healthy and delicious"

lin143 User ID: 1697137 114175
Reviewed 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 User ID: 2959971 190650
Reviewed Sep. 21, 2012

"Was good with vegie chicken , and less cilantro"

jwagner831 User ID: 2105365 123060
Reviewed 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 User ID: 5891468 108016
Reviewed 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 User ID: 5284899 114162
Reviewed 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 User ID: 2658481 121144
Reviewed Mar. 29, 2011

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

andreanew User ID: 4814724 121143
Reviewed Mar. 19, 2011

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

ANDIKM User ID: 2037881 121142
Reviewed 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!"

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