Asian Chicken Wraps with Mandarin Orange Slaw

These Asian-inspired chicken wraps are a perfect quick lunch or dinner. Tender pre-cooked chicken is mixed with a creamy sweet chili mayo, crunchy peanuts and shredded vegetables, then wrapped in warm flour tortillas. The accompanying slaw adds a bright, citrusy crunch that balances the richness of the wraps.

With minimal prep and cooking, you can have a satisfying meal on the table in no time. The combination of textures and flavors-from the soft tortillas to the crunchy slaw-makes every bite exciting.

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Ingredients

9 ounce Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Mandarin OrangeView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the fully cooked chicken breasts into ½-inch pieces. Trim the scallions and thinly slice them, separating the white parts from the green tops. Peel the mandarin orange and separate it into segments.
2. In a medium bowl, combine the diced chicken, scallion whites, peanuts, mayonnaise, sweet Thai chili sauce, half of the shredded red cabbage, half of the shredded carrots and a pinch of salt and pepper. Mix well.
3. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Lay the warmed tortillas on a clean work surface. Divide the chicken filling evenly between the two tortillas, placing it in the center.
4. To form the wraps, fold the bottom side of each tortilla up over the filling, then fold the left and right sides toward the center. Roll up the tortillas tightly, starting from the filled side, to create closed wraps.
5. In the same bowl used for the filling (no need to wash), combine the scallion greens, mandarin orange segments, remaining shredded red cabbage and remaining shredded carrots. Add the sesame dressing and toss to coat.
6. Slice each wrap in half diagonally and divide between plates. Serve the slaw on the side.

Recipe Tips

FAQ

Can I use leftover cooked chicken instead of pre-cooked chicken breasts?

Yes, you can substitute any cooked chicken, such as rotisserie chicken or leftover grilled chicken. Just dice it into small pieces.

What can I use instead of sesame dressing?

You can substitute with a store-bought Asian-style dressing or make a simple vinaigrette with soy sauce, rice vinegar and sesame oil.

How do I keep the wraps from getting soggy?

Assemble the wraps just before serving. If making ahead, store the filling and tortillas separately and assemble when ready to eat.