Asian Chicken Wrap Recipe

Name: Asian Chicken Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole cooked chicken, about 4 cups of shredded meat; 2 red bell peppers; 4 cups chopped romaine lettuce or 4 cups slivered cabbage, if you like; ½ cup vegetable oil; 2 tablespoons red wine vinegar or 2 tablespoons apple cider vinegar; 2 tablespoons peanut butter; ¼ cup soy sauce; ½ teaspoon crushed red pepper flakes or 1 fresh jalapeno pepper, minced; 1 teaspoon sugar; 1 tablespoon fresh ginger, minced (or grated); 8 flour tortillas (10-inch)

Servings: persons

1 whole cooked chicken, about 4 cups of shredded meat
2 red bell peppers
4 cups chopped romaine lettuce or 4 cups slivered cabbage, if you like
½ cup vegetable oil
2 tablespoons red wine vinegar or 2 tablespoons apple cider vinegar
2 tablespoons peanut butter
¼ cup soy sauce
½ teaspoon crushed red pepper flakes or 1 fresh jalapeno pepper, minced
1 teaspoon sugar
1 tablespoon fresh ginger, minced (or grated)
8 flour tortillas (10-inch)

1
Remove and discard the skin from the chicken.
2
Pull the chicken from the bone and shred the meat, with your fingers or 2 forks, into long shreds no more than 1/4 inch wide (this should go quickly; if it seems slow, just use a knife to cut the chicken into long, thin pieces).
3
Put the chicken in a large bowl.
4
Seed the peppers and cut them into long strips (similar to the chicken shreds).
5
Put them in the bowl along with lettuce or cabbage.
6
In a small bowl, combine oil, vinegar and peanut butter and use a whisk or fork to blend evenly.
7
Add soy sauce, red pepper flakes, sugar and ginger.
8
Stir to blend.
9
Stir the dressing into the chicken.
10
Taste and add salt and pepper if you like.
11
Warm the tortillas directly over a gas flame or in a dry skillet on an electric burner.
12
Warming each should take about 15 to 30 seconds.
13
Turn the tortilla over and over again until it is warm and pliable.
14
Stack and repeat until finished.
15
Divide filling among tortillas (about 1 cup each), placing filling in a wide strip a little below the center of the tortilla.
16
Fold each edge over the sides of the filling, then fold up the bottom and roll to enclose the filling entirely.
17
You can make these hours ahead, wrapping them tightly in plastic wrap.

1117

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole cooked chicken, about 4 cups of shredded meat, 2 red bell peppers, 4 cups chopped romaine lettuce or 4 cups slivered cabbage, if you like, ½ cup vegetable oil, and more.

Yes, Asian Chicken Wrap falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Chicken Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions