With a crunchy Asian chicken salad like this inside a wrap, you'll be #winning for lunch. It’s an easy and balanced meal the whole family can enjoy.
Asian Chicken Salad Lunch
I’m serious about lunch. Most of my office lunches consist of leftovers from dinner or a salad and are prepped ahead of time, like these Asian chicken salad wraps packed with veggies and protein that provide the right balance I need for a midday refuel.
These wraps are one of my favorites because of the sweetness of the mandarin oranges. It’s full of textures, and while you can make it vegetarian, I like that the chicken adds protein for a complete meal.
Ingredients
You can make these wraps with leftover cooked chicken or rotisserie chicken you’ll toss with a simple sesame ginger dressing (made with rice vinegar, soy sauce, sesame seeds, brown sugar or honey, fresh ginger, garlic, and sesame oil). The fresh ingredients are mandarin oranges, celery, carrots, shredded cabbage, green onions, and Iceberg lettuce leaves, which act like a barrier to keep the tortillas from getting soggy. I also like to include sliced almonds for extra crunchiness.
How to Make Asian Chicken Salad for Wraps
In the recipe card video, I make a low-carb version of these wraps. If you use tortillas, here are the steps:
- Make the dressing.
If making your own dressing, simply combine all the ingredients in a jar, shake, and store in the fridge for up to 1 week. - Make the chicken salad.
Combine the salad ingredients, add ½ cup of dressing, and toss to combine. If you're making the salad ahead, refrigerate covered for up to 2 days and toss the dressing when ready to serve. - Make the wraps.
For an epic wrap that remains perfect until lunchtime, start layering the ingredients in the right order: tortilla + lettuce + salad. Then, fold two of the sides in, fold over one end, and finally wrap it tightly.
Other salads I love turning into wraps are my Santa Fe chicken salad, shrimp and tomato salad with a little romaine lettuce, and Greek panzanella. Sometimes, I like turning my Cobb salad bar into a wrap bar, and everyone is happy!
What to Serve with Asian Chicken Wraps
Pack these Asian chicken salad wraps for lunch with berries, grapes, baby carrots, cherry tomatoes, snap peas, or healthy snacks. To serve the wraps for dinner, make it a satisfying meal by pairing them with this Southwest quinoa salad bowl, spinach balls, carrot fries, or Brussels sprouts salad with bacon.
Asian Chicken Salad Wraps
Watch how it’s made:
Ingredients
Chicken Salad:
- 2 cups cooked chicken, chopped
- 10.5 ounce mandarin oranges, liquid drained
- 2 stalks celery, finely chopped
- 2 large carrots, shredded
- 1 cup shredded cabbage
- 2 green onions, chopped
- ¼ cup sliced almonds, optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 large flour tortillas
- Iceberg lettuce leaves
Sesame Ginger Dressing:
- ¼ cup rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 ½ tablespoons sesame seeds
- 1 ½ teaspoons brown sugar or honey
- 1 teaspoon grated fresh ginger
- ½ garlic clove, grated
- 1 teaspoon sesame oil
Instructions
Make the dressing
- In a lidded jar or medium bowl combine the dressing ingredients. Place the lid onto the jar and seal. Shake to combine and refrigerate until ready to use, for up to 1 week.
Make the chicken salad:
- In a large bowl, combine the cooked chicken, mandarin oranges, celery, carrots, cabbage, almonds, green onions, salt, and pepper. Cover and refrigerate for up to 2 days, and toss with the dressing when ready to serve. Add ½ cup dressing and toss to combine.
Make the wraps:
- Place one to two iceberg lettuce leaves on top of a tortilla. Scoop ¾ cup of the chicken salad on top of the lettuce. Fold the wrap over, fold in the sides, and wrap tightly.
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Jeannete says
these chicken salad wraps were delicious.