April 12, 2018
It’s lunchtime, and all you want is a crunchy and delicious salad. But you want something handheld, like a burrito, because forks can be a nuisance when you are really hungry and want to stuff your face with delicious food.
Naturally, the best lunch option for this type of situation is this recipe for Asian Chicken Salad Wraps, the best of both worlds! Take a look at how easy it is to make!
Asian Chicken Salad Lunch
By now, you probably know that I’m serious about lunch. Most of my office lunches are prepped ahead of time and consist of leftovers from dinner or a salad.
Now, when I say “salad” I mean a lot of toppings with a little lettuce -take a look at my Instagram highlighted Office Lunch story, it’s salads and prepped lunches for days.
For me, salads are the ultimate food for lunch. They are super easy to prep ahead, and I can always turn them into a wrap for a more substantial meal (or “man meal” for my husband).
Salads like this Asian Chicken Salad, full of veggies and protein, provide the right balance I need for a mid-day refuel. Did I mention that making this salad is easy and you can make it ahead of time and keep in the fridge for a few days? Oh yeah.
After making the salad, all you have to do is wrap it in a flour or corn tortilla (to make a taco!), and you’re good to go!
Other salads I love turning into a wrap are my Santa Fe Chicken Salad, Shrimp and Tomato Salad with a little romaine lettuce, Greek Panzanella, for example. Sometimes, I like turning my Cobb Salad Bar into a wrap bar, and everyone is happy!
With a crunchy salad like this inside a wrap, you’ll be #winning for lunch! This is one of those healthy meals the whole family can enjoy together. My kids can’t get enough of those Mandarin Oranges! For more healthy meals kids and adults can enjoy together, be sure to check out the Family KickStart Program.
It’s 30 straight days of eliminating processed foods together, as a family. And with kid-approved recipes for Breakfast, Lunch and Dinner you know every meal is going to be a winner!
Ok, so back to this Asian Chicken Salad. I got sidetracked for a minute. It’s one of my favorites because of the sweetness of the mandarin oranges. It’s full of texture with shredded carrots, slivered almonds, lots of cabbage. You can make it vegetarian but I like that the chicken adds protein, so overall it’s a complete meal.
And the homemade Asian dressing? Oh.my.gosh. As you saw from the video, it’s very easy to make, and it keeps in the fridge for a week or two. However, it never lasts that long at my house since after a few days I use it as a marinade for chicken or salmon.
What do you think? Do you like Asian style salads?
Asian Chicken Salad Wraps
For the Chicken Salad:
- 2 cups leftover cooked chicken, chopped
- 10.5- ounce can no-sugar added mandarin oranges, liquid drained
- 2 stalks celery, diced
- ½ cup shredded carrots
- 1 cup purple cabbage, finely shredded or chopped
- 2 green onion, thinly sliced
- ¼ cup sliced almonds
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 large flour tortillas
- Shredded lettuce
For the Sesame Ginger Dressing:
- ¼ cup rice vinegar
- 2 tablespoons soy sauce, low sodium
- 1 ½ tablespoons sesame seeds
- 1 ½ teaspoons brown sugar, or honey
- 1 teaspoon fresh ginger, grated
- ½ garlic clove, grated
- 1 teaspoon sesame oil
- In a lidded jar or medium bowl combine the dressing ingredients. Place the lid onto the jar and seal. Shake to combine. Refrigerate for up to 1 week.
- In a large bowl, combine the cooked chicken, mandarin oranges, celery, carrots, cabbage, almonds, green onions, salt, and pepper. Add the dressing and toss to combine.
- To serve, place ¾ cup chicken salad onto each tortilla and top with shredded lettuce. Fold and roll tightly.