Asian Wraps

Total Time

Prep: 30 min. Cook: 3-1/2 hours


1 dozen

Updated: Jun. 30, 2023
This recipe is just like any other Asian wrap but with more flavor, a healthy twist and the convenience of a slow cooker. Instead of ordering Chinese, try making these yourself. —Melissa Hansen, Ellison Bay, Wisconsin


  • 2 pounds boneless skinless chicken breast halves
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 2 tablespoons minced fresh gingerroot
  • 2 tablespoons sesame oil
  • 1 small onion, finely chopped
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 12 round rice papers (8 inches)
  • 3 cups broccoli coleslaw mix
  • 3/4 cup crispy chow mein noodles


  1. Place chicken in a 3-qt. slow cooker. In a small bowl, whisk soy sauce, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender. Remove chicken; shred with 2 forks and refrigerate until assembly.
  2. Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into honey mixture. Cook, covered, on high until sauce is thickened, 20-30 minutes. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving.
  3. Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
  4. Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.

Nutrition Facts

1 wrap with 1 teaspoon sauce: 195 calories, 5g fat (1g saturated fat), 42mg cholesterol, 337mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.