Asian Chicken Wraps with Mandarin Orange Slaw

These Asian 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 mandarin oranges, shredded cabbage and carrots tossed in sesame dressing adds a bright, tangy contrast.

Perfect for a quick lunch or light dinner, these wraps come together in just 10 minutes. The combination of savory, spicy and sweet flavors will make these a new favorite in your meal rotation.

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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. Stir until well mixed.
3. 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, 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 the tortilla up tightly starting from the filled side to create a wrap.
5. In the same bowl used for the filling (wipe 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 and divide between two 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?

A simple vinaigrette of rice vinegar, soy sauce and a little oil works well. Or try a store-bought Asian-style dressing.

Are these wraps gluten-free?

No, they contain flour tortillas and soy sauce in the dressing. For a gluten-free version, use corn tortillas and a gluten-free dressing.