Asian Chicken Salad Wraps
Make these healthy wraps filled with Asian chicken salad and enjoy a filling lunch!
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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.
Nutrition
Serving: 1 wrap | Calories: 332kcal | Carbohydrates: 31g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 582mg | Potassium: 591mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4230IU | Vitamin C: 53mg | Calcium: 144mg | Iron: 3mg
