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Chinese Chicken Salad Wraps (VIDEO)
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Chinese Chicken Salad Wraps (VIDEO)

Quick and easy, fresh and crunchy 25 MINUTE Chinese Chicken Salad Wraps are your favorite Chinese salad in easy, portable wrap form!  These delectable Chinese Chicken Salad Wraps are loaded with tender rotisserie chicken and crispy vegetables tossed in vibrant dressing all cocooned in soft flatbread slathered with Asian chili mayo!  These Chicken Wraps are an explosion of flavor and texture for a healthy, satisfying lunch/dinner or grab and go park/picnic/road trip meal!

Prep Time
25 mins
Total Time
25 mins
Servings: 6 wraps
Course: Lunch, Dinner
Cuisine: Asian, Chinese

Ingredients

Wraps
  • 6 flatbread I use Multi-grain with Flax, Flatout® brand
  • 6 romaine lettuce optional if assembling in advance, leaves
Salad Filling
  • 2 1/2 cups chicken breasts shredded, cooked
  • 3 cups red cabbage shredded
  • 1 carrot finely shredded, large
  • 1 cup snow peas ends trimmed and julienned
  • 1 red bell pepper thinly sliced
  • 1/4 cup cilantro chopped, loosely packed
  • 1/4 cup green onion chopped
Dressing
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons canola oil
  • 2-3 tablespoons sweet chili sauce 3 has a little more heat, Asian style
  • 3 tablespoons soy sauce low sodium
  • 1/2-2 teaspoon sriracha optional
  • 1 teaspoon sugar
  • 1/2 tsp EACH salt
  • 1/2 tsp EACH ginger
  • 1/2 tsp EACH garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon lime juice (optional)*
Asian Chili Mayo
  • 1/4 cup mayonnaise or a combo, or yogurt
  • 1 tablespoon sweet chili sauce Asian style

Instructions

    Cup of Yum
  1. Add all of the Dressing ingredients (except lime juice) to a large bowl and whisk to combine, starting with just a little sriracha and adding more to taste (you can also add more once the salad is added).
  2. Add chicken to Dressing and toss to coat while you chop your veggies.
  3. Add all of the remaining Salad Filling ingredients to the Dressing and toss until evenly coated. If you are making filling ahead and plan on refrigerating, then add lime juice (as the flavors mellow). If you are serving immediately, then add if you like more tang.
  4. Whisk the Asian Chili Mayo ingredients together. Spread the entire surface of each Flatbread with approximately 1 tablespoon Spread.
  5. If you are assembling in advance, lay a lettuce leaf in the middle of each flatbread (this will prevent flatbread from getting soggy). Evenly divide Salad Filling between flatbreads in a row on top of lettuce/flatbread. Tightly roll up flatbreads and slice in half.

Notes

  • Don't miss the "how to make" recipe video at the top of the post!
  • *You can make the Salad filling ahead of time and store in the refrigerator until ready to make wraps. If this is your plan, then I suggest adding the lime juice.
  • **I prefer making the filling ahead of time and refrigerating as the flavors meld beautifully and taste even better the next day.  Some water will be released as the Filling is refrigerated, so use tongs to assemble wraps.