Fresh Asian Chicken Salad Wraps
"Found in Healthy Cooking Magazine and was amazed at how easy this was to throw together. ** Rotisserie chicken or leftover grilled chicken would be a great cooked chicken to use for this recipe. Time does not include cooking the chicken as it is to be cooked prior to assembling these wraps. ** A great sub idea that I'm going to try is the prepacked shredded cabbage, carrots and broccoli mix."
photo by LifeIsGood
- Ready In:
- 20mins
- Ingredients:
- 13
- Yields:
-
6 wraps
- Serves:
- 6
ingredients
-
CHICKEN SALAD
- 3 cups chicken, cooked and shredded
- 4 green onions, finely chopped
- 1 cup cabbage, finely shredded (I like to use a mix of green and purple cabbage)
- 1⁄2 cup carrot, shredded
-
DRESSING
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons canola oil
- 2 tablespoons honey
- 1 tablespoon water
- 1 garlic clove, halved
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground pepper
-
WRAP
- 6 lettuce leaves (I prefer Romaine)
- 6 whole wheat tortillas (8 inch size)
directions
- In a large bowl, combine the chicken, onions, cabbage, and carrot.
- For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
- Pour the dressing over the chicken and vegetables and toss to coat well.
- Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.
Questions & Replies
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Reviews
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This was quite a surprise! An Asian chicken salad without sesame oil! This is very light tasting, but it gets a lift from the honey. I tasted it in every bite. I used leftover roasted chicken, but think it would be even better with leftover grilled chicken. All the flavors combined well to make for a delicious dining experience! Thanks for sharing. Made for Newest Tag. -
uhhmmmm, this is delish! I added a bit of low-fat sour cream on the tortilla before adding the chicken mix. I omitted the honey (by mistake) from the dressing and did not miss it. -
This is a wonderful recipe! I did do a few things differently, but mostly with the salad ingredients. I added cashews, slivered jicama, snow peas, and yellow peppers. I also replaced about a teaspoon and a half of the canola oil with toasted sesame oil. It was great and everybody enjoyed it, even the 28 year old who never eats anything healthy if he can possibly help it. Thanks, HokiesLady; this one goes into the permanent file! -
Easy and delicious. I used a little less honey than the recipe called for, and would add a bit more cabbage next time. I also used some fresh ginger instead of the dried, since I had some. Whirred the dressing ingredients with the hand blender, which worked out great. I tried it once with a room temperature wrap, but then warmed the tortilla in the microwave for a few seconds - the contrast between the warm tortilla and the cool filling was really nice. Thanks for a nice twist on chicken salad. -
When I made this I did cut the recipe in half & then made just 2 large wraps that were wonderfully satisfying! Couldn't have been better! Loved the dressing & wouldn't change a thing! Thanks for sharing it! [Made & reviewed in I Recommend recipe tag]
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Tweaks
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This is a wonderful recipe! I did do a few things differently, but mostly with the salad ingredients. I added cashews, slivered jicama, snow peas, and yellow peppers. I also replaced about a teaspoon and a half of the canola oil with toasted sesame oil. It was great and everybody enjoyed it, even the 28 year old who never eats anything healthy if he can possibly help it. Thanks, HokiesLady; this one goes into the permanent file!
RECIPE SUBMITTED BY
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