Asian Chicken Salad Wraps

With a crunchy Asian chicken salad like this inside a wrap, you'll be #winning for lunch! It’s an easy and blanced meal the whole family can enjoy.

Asian Chicken Salad Lunch

It's lunchtime, and all you want is a crunchy and delicious salad. But you want something handheld, like a burrito. Naturally, the best lunch option for this situation is this recipe for Asian Chicken Salad Wraps, the best of both worlds!

By now, you probably know that 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 wraps packed with veggies and protein that provide the right balance I need for a mid-day refuel.

These Asian Chicken Wraps are one of my favorites because of the sweetness of the mandarin oranges. It's full of texture with shredded carrots, almonds, lots of cabbage. While you can make it vegetarian, I like that the chicken adds protein to get a complete meal.

And the homemade Asian dressing? Oh.my.gosh. 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.

Ingredients

The ingredient list may look a little long, but you’ll see it’s all about cooked chicken, veggies, and tortillas! I share the amounts and all the details for the homemade dressing at the end of the post, but first, check what makes these Asian Chicken Wraps SO delicious:

• Cooked chicken: use chicken leftovers or rotisserie chicken.
• Mandarin oranges: the touch of sweetness this Asian salad calls for.
• Celery: add crunchiness and a strong taste.
• Carrots: add them shredded for flavor and texture.
• Shredded cabbage: crunchy and colorful!
• Green onions: add them chopped.
• Sliced almonds: optional for extra crunchiness and nutrition.
• Salt and black pepper: for seasoning.
• Flour tortillas: or your favorite tortillas for wraps.
• Iceberg lettuce leaves: act like a barrier to keep the tortilla from getting soggy.
• Sesame Ginger Dressing: you can make it fast at home by mixing rice vinegar, low-sodium soy sauce, sesame seeds, brown sugar or honey, grated fresh ginger, garlic clove, and sesame oil.

How to Make Asian Chicken Salad for Wraps

After making the Asian 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! Check out the simple steps:

1. Make the dressing
   Combine all the ingredients in a jar, shake, and store in the fridge for up to 1 week.
2. Make the chicken salad
   Combine the chicken 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.
3. Make the wraps
   Assemble a perfect wrap by placing lettuce leaves over the tortilla and then the chicken salad over the lettuce. Fold, wrap tightly, and enjoy!

In this video, I pack a low-carb version of the Asian chicken wrap, using lettuce as a cup. Check it out to see how this salad comes together:

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!

How to Fold the Wrap

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.

What to Serve with Asian Chicken Wraps

Enjoying these Asian Chicken Wraps for lunch? Pack it with berries, grapes, baby carrots, cherry tomatoes, snap peas, or healthy snacks. Anything you have around that’s easy for snacking will make a complete and tasty lunch!

If you decide 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.