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

Making these wraps is easy as could be!

To do it, start by adding the teriyaki sauce and General Tso’s sauce to a small skillet or pot and stirring them together so they are combined.

Then, bring them to a boil.

Once the sauces boil, reduce heat and allow the sauce to simmer, stirring occasionally, until thickened.

When the sauce has 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.

Now you’re ready to make the wraps.

To do it, lay a tortilla down on a flat surface and 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 of the tortilla.

To finish, fold in the top and bottom of each tortilla and then roll it up.

Repeat with the rest of the tortillas.

Enjoy!

an Asian chicken wrap, cut in half and stacked together on a white plate, secured by tooth picks

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:

If you’ve tried these ASIAN CHICKEN WRAPS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!