Asian Chicken Wraps with Mandarin Orange Slaw

These Asian-inspired chicken wraps are bursting with texture and flavor. Tender pre-cooked chicken is mixed with crunchy peanuts, scallions and a spicy chili mayo, then wrapped in warm flour tortillas. On the side, a refreshing slaw of shredded cabbage, carrots and mandarin orange segments tossed in a sesame dressing adds a bright, tangy contrast.

Perfect for a quick lunch or light dinner, these wraps come together in just minutes. The combination of savory, sweet and spicy flavors will make these a new favorite.

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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

salt to tasteView ingredient guideLike ingredientDislike ingredient

pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the cooked chicken 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.
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 a damp paper towel and microwave until warm and pliable, about 30 seconds. Lay the warm tortillas on a clean work surface.
4. Divide the chicken filling evenly between the two tortillas. Fold the bottom side of each tortilla up over the filling, then fold the left and right sides toward the center. Roll up tightly from the filled side to form wraps.
5. In the same bowl used for the filling (wipe clean if needed), 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. Divide the wraps between two plates and serve the slaw on the side.

Recipe Tips

FAQ

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

Yes, rotisserie chicken works great. Just shred or dice the meat and use it in place of the pre-cooked chicken.

Can I make these wraps gluten-free?

Absolutely. Use gluten-free tortillas and ensure your chili sauce and sesame dressing are gluten-free.

How do I store leftovers?

Store the wraps and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat wraps in a microwave or oven before serving.