Asian Chicken Salad Wraps Recipes

ASIAN CHICKEN SALAD WRAPS

Asian Chicken Salad Wraps image

Packed with cabbage and carrots, these Asian chicken wraps feature a fantastic homemade dressing. They'll be a yummy, nutritious lunch or dinner any time of year. -Jason Brannon, Conway, Arkansas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

3 cups shredded cooked chicken breasts
4 green onions, finely chopped
1 cup finely shredded cabbage
1/2 cup shredded carrot
DRESSING:
3 tablespoons seasoned rice vinegar
3 tablespoons canola oil
2 tablespoons honey
1 tablespoon water
1 garlic clove, halved
3/4 teaspoon minced fresh gingerroot
1/4 teaspoon coarsely ground pepper
1 cup fresh cilantro leaves
6 lettuce leaves
6 whole wheat tortillas (8 inches), room temperature

Steps:

In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat., Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.

Nutrition Facts : Calories 370 calories, Fat 13g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 503mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 3g fiber), Protein 26g protein.

FRESH ASIAN CHICKEN SALAD WRAPS

Fresh Asian Chicken Salad Wraps image

Found in Healthy Cooking Magazine and was amazed at how easy this was to throw together. Rotisserie chicken or leftover grilled chicken would be a great cooked chicken to use for this recipe. Time does not include cooking the chicken as it is to be cooked prior to assembling these wraps. A great sub idea that I'm going to try is the prepacked shredded cabbage, carrots and broccoli mix.

Provided by HokiesMom

Categories Lunch/Snacks

Time 20m

Yield 6 wraps, 6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups chicken, cooked and shredded
4 green onions, finely chopped
1 cup cabbage, finely shredded (I like to use a mix of green and purple cabbage)
1/2 cup carrot, shredded
3 tablespoons seasoned rice vinegar
3 tablespoons canola oil
2 tablespoons honey
1 tablespoon water
1 garlic clove, halved
1/4 teaspoon ground ginger
1/4 teaspoon ground pepper
6 lettuce leaves (I prefer Romaine)
6 whole wheat tortillas (8 inch size)

Steps:

In a large bowl, combine the chicken, onions, cabbage, and carrot.
For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
Pour the dressing over the chicken and vegetables and toss to coat well.
Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.

Nutrition Facts : Calories 244.9, Fat 10.2, SaturatedFat 0.9, Sodium 476.2, Carbohydrate 34.5, Fiber 1.2, Sugar 7.1, Protein 5.3

ASIAN CHICKEN SALAD WRAPS RECIPE - (4.5/5)

Asian Chicken Salad Wraps Recipe - (4.5/5) image

Provided by LRay

Number Of Ingredients 6

Ingredients

1 pound deli chicken salad
1/2 cup thinly sliced fresh snow peas
1/2 cup crunchy rice noodles (such as La Choy)
1 tablespoon grated fresh ginger
4 sun-dried tomato sandwich wraps
4 tablespoons chopped fresh cilantro

Steps:

Stir together chicken salad, snow peas, rice noodles and ginger. Spread each wrap with 1/2 cup chicken salad mixture; sprinkle each with 1 tablespoon cilantro. Roll up tightly, and cut in half and serve! Southern Living May 2013

ASIAN CHICKEN SALAD WRAPS

Asian Chicken Salad Wraps image

Guarenteed crowd pleasers, these wraps are perfect for leftover grilled chicken. the distinctive salty flavor from the fish sauce is balanced by fresh mint and lemon juice. From Eating Well.

Provided by Bev I Am

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup fresh lemon juice
1/3 cup fish sauce
1/4 cup sugar
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
8 6-inch flour tortillas
4 cups romaine lettuce
3 cups shredded cooked chicken (3/4 pounds)
1 large ripe tomatoes, cup into thin wedges
1 cup grated carrot (2 medium)
2/3 cup chopped scallion (1 bunch)
2/3 cup slivered of fresh mint

Steps:

whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.
Set aside.
Preheat oven to 325.
Wrap tortillas in foil and heat in oven for 10 minutes to 15 minutes, until softened and heated through.
Keep warm.
Combine lettuce, chicken, tomato, carrots, scallions and mint in a large bowl.
Add 1/3 cup of the reserved dressing;toss to coat.
Set out chicken micture, tortillas and remaining dressing for diners to assemble wraps at the table.
Serve immediately.

Nutrition Facts : Calories 467.1, Fat 12.1, SaturatedFat 3.1, Cholesterol 78.8, Sodium 1953.4, Carbohydrate 55.6, Fiber 5.8, Sugar 18.5, Protein 34.5

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