Asian Chicken Wraps with Mandarin Orange Slaw

These Asian-inspired chicken wraps are a quick and satisfying meal that’s packed with flavor and texture. Tender pre-cooked chicken is mixed with a creamy, spicy chili mayo, crunchy peanuts and fresh vegetables, then wrapped in warm flour tortillas. The result is a delicious handheld meal that’s perfect for a busy weeknight.

On the side, a bright and refreshing slaw made with shredded cabbage, carrots and sweet mandarin orange segments, tossed in a savory sesame dressing, adds a delightful contrast. This entire meal comes together in just 10 minutes, making it an ideal choice for a speedy yet impressive lunch or dinner.

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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.
2. Dice the fully cooked chicken breasts into ½-inch pieces. Trim and thinly slice the scallions, separating the white parts from the green tops. Peel the mandarin orange and separate into segments.
3. 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.
4. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Lay the warm tortillas on a clean work surface. Divide the chicken filling evenly between the two tortillas. Fold the bottom side of each tortilla over the filling, then fold the left and right sides toward the center. Roll up the tortillas tightly starting from the filled side to form wraps.
5. In the same bowl used for the filling (wipe clean if desired), combine the scallion greens, mandarin orange segments, remaining shredded cabbage and remaining shredded carrots. Add the sesame dressing and toss to coat.
6. Slice each wrap in half on a diagonal and divide between plates. Serve the slaw on the side.

Recipe Tips

FAQ

Can I use a different type of protein?

Yes, you can substitute the fully cooked chicken with shredded rotisserie chicken, cooked shrimp or even tofu for a vegetarian option.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free tortillas and ensure your sesame dressing and chili sauce are gluten-free. The rest of the ingredients are naturally gluten-free.

How should I store leftovers?

Store the wraps and slaw separately in airtight containers in the refrigerator. The wraps are best eaten within a day, while the slaw can last up to two days.