Recipe

Crunchy Asian chicken salad wraps filled with chicken, veggies, and sweet mandarin oranges for an easy, filling lunch you can make ahead.

These Asian chicken salad wraps are crunchy, fresh, and a little sweet from the mandarin oranges. Wrapped up with chicken and plenty of veggies, they make an easy, filling lunch you can prep ahead.

healthy asian chicken wrap with fresh pineapple lunch

Asian Chicken Salad Lunch

Laura fuentes holding a skillet of food standing in front of a blue door

I take my office lunches seriously because with a little prep, I can eat healthier without spending money on eating out. These wraps are one of my favorites because the recipe makes a bowl big enough for my lunch and extras for my kids. It has crunchy veggies, sweet mandarin oranges, and chicken for protein, making it a filling lunch that actually keeps us going through the afternoon.

Ingredients

Make these wraps with leftover or rotisserie chicken tossed in a simple sesame ginger dressing. Mandarin oranges, celery, carrots, cabbage, green onions, and almonds add sweetness and crunch, while iceberg lettuce leaves help keep the tortillas from getting soggy.

How to Make Asian Chicken Salad for Wraps

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.

Asian Chicken Salad ingredients chopped and placed in a glass mixing bowl

Make the wraps.
To keep your wrap from turning soggy, place a lettuce leaf between the tortilla and the salad. Then, fold the sides in and wrap it tightly.

Asian Chicken Salad on a lettuce cup over tortillas

Store leftovers
Make one wrap at a time and refrigerate the leftover salad in an airtight container for up to 3 days.

More Grown Up Lunch Ideas

asian chicken wrap with fresh pineapple in a lunchbox

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Asian Chicken Salad Wraps

healthy asian chicken salad with fresh pineapple lunch

Servings: 4

Prep Time: 10

Total Time: 10

Crunchy Asian chicken salad wraps filled with chicken, veggies, and sweet mandarin oranges for an easy, filling lunch you can make ahead.

5 from 18 votes

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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 1 cup of the chicken salad on top of the lettuce. Fold the wrap over, fold in the sides, and wrap tightly.