Asian Chicken Wraps with Orange Cabbage Slaw

These Asian-inspired chicken wraps are the perfect quick lunch or dinner. They’re bursting with texture and flavor, combining tender pre-cooked chicken, crunchy peanuts and a creamy sweet chili mayo, all wrapped up in warm flour tortillas. The side of mandarin orange and cabbage slaw adds a refreshing, tangy crunch that complements the wraps beautifully.

With minimal prep and cooking time, you can have a satisfying meal on the table in no time. The wraps are easy to assemble and perfect for a busy weeknight. Plus, the slaw comes together in the same bowl you used for the filling, making cleanup a breeze!

Log in to save recipes and build weekly shopping lists.

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 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.
3. In a medium bowl, combine the diced chicken, scallion whites, peanuts, mayonnaise, chili sauce, half of the shredded cabbage, half of the shredded carrots and a pinch of salt and pepper. Mix well.
4. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Lay the 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 starting from the filled side to form tight wraps.
5. In the same bowl used for the filling (no need to wash), toss the scallion greens, orange segments, remaining cabbage and remaining carrots with the sesame dressing until well combined.
6. Slice each wrap in half on a diagonal. Divide the wraps between two plates and 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.

Can I make these wraps gluten-free?

Absolutely! Use gluten-free tortillas and ensure your chili sauce and sesame dressing are gluten-free. The filling itself is naturally 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 the wraps in a microwave or skillet before serving.