Asian chicken wraps are fresh take on plain old sandwiches. Chock full of flavor and crunch, these make a delicious lunch or the perfect light dinner.
When the sons are home during the day, especially when we are on a break from school, I like to step up my lunch game.
Let’s be honest.
A cold sandwich pretty much says school day lunch, doesn’t it?
But a wrap that’s just bursting with zesty flavors and so much crunch?
That says, hey, let’s enjoy ourselves.
And this Asian chicken wrap sends that message loud and clear with its yummy chow mein noodle topped chicken wrap that is just as easy as putting together a sandwich.
Add these to your rotation to spice up your lunch routine.
Ingredients
To make these wraps you’ll need:
- Tortillas– Medium sized tortillas work best here.
- Cooked chicken breasts– Thinly slice the chicken breast into strips. You could also use rotisserie chicken.
- General Tso’s sauce– You can find this sweet, sour and spicy sauce in the Asian foods section of your grocery store.
- Teriyaki sauce– Don’t have teriyaki sauce? Substitute soy sauce, a pinch of sugar and ginger.
- Veggies– I like to use chopped romaine lettuce and shredded carrots. You could use other lettuce if your prefer or even shredded cabbage.
- Chow mein noodles– These are optional but add so much flavor and crunch that I highly recommend them.
How to Make
What to Serve With
These wraps are a nice, light lunch or dinner option.
I like filling them out with some yummy sides.
They pair particularly well with:
You can also serve them with a big salad, side of veggies or a handful of chips!
Storing leftovers
If you are prepping these wraps ahead of time for the week, I would toss the prepared sauce with the chicken as described in the recipe.
Then I’d put the chicken and sauce in a sealed container in the fridge and refrigerate it for 3-4 days.
I would then build the wrap the morning I planned to eat it.
If I had leftover assembled wraps, I would wrap them tightly in plastic wrap and put the wrapped wraps in an airtight container.
Tips and Tricks
- Want to add a bit more heat to the sauce? Add a tablespoon or two of sriracha.
- Feel free to play around with the veggies. You could sub shredded cabbage or even add sliced bell peppers to this for more flavor and crunch.
- This recipe is a great way to use up leftover chicken.
Other Light Lunches You’ll Love
These Asian chicken wraps are one of our favorite light lunches.
Full of crunch and flavor, I know your family will love it as much as mine does!
Looking for other light lunch ideas?
Try these:
- Spinach & Tomato Tuna Salad Sandwiches
- Thai Chicken Salad
- Pizza Pinwheels
- Deviled Egg Bruschetta
- Ranch BLT Pasta Salad
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Asian Chicken Wraps
Ingredients
- 4 medium sized tortillas
- 2 chicken breasts cooked and thinly sliced into strips
- 2/3 cup General Tso’s sauce
- 1/4 cup Teriyaki sauce
- romaine lettuce or other lettuce variety of choice
- 1/2 cup shredded carrots
- 4 tbsp chow mein noodles
Instructions
- In a small skillet or pot, add both sauces and stir to combine. Bring to a boil then reduce heat and allow the sauce to simmer, stirring occasionally, until thickened.
- Add the cooked, sliced chicken to a medium sized bowl and pour the prepared sauce over top. Stir to toss the chicken with the sauce until all the chicken is well coated.
- To make each wrap, add about 1/3 cup lettuce, 1/2 cup chicken slices, 1/4 cup carrots slices, and 1 tbsp chow mein noodles down the center or each tortilla.
- Fold in the top and bottom of each tortilla and then roll it up. Enjoy!
Nutrition
recipe originally posted April 12, 2015
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