Chinese Chicken Salad Wraps

Chinese Chicken Salad Wraps

Quick and easy, fresh and crunchy 25 MINUTE Chinese Chicken Salad Wraps are your favorite Chinese salad in easy, portable wrap form!  These delectable Chinese Chicken Salad Wraps are loaded with tender rotisserie chicken and crispy vegetables tossed in vibrant dressing all cocooned in soft flatbread slathered with Asian chili mayo!  These Chicken Wraps are an explosion of flavor and texture for a healthy, satisfying lunch/dinner or grab and go park/picnic/road trip meal!

 Prep Time  25 minutes

 Servings  6 wraps

INGREDIENTS

Wraps

6  I use Multi-grain with Flax

6 romaine lettuce leaves (optional if assembling in advance)

Salad Filling

2 1/2 cups shredded cooked chicken breasts

3 cups shredded red cabbage

1 large carrot finely shredded

1 cup Snow peas ends trimmed and julienned

1 red bell pepper thinly sliced

1/4 cup loosely packed cilantro chopped

1/4 cup chopped green onions

Dressing

3 tablespoons seasoned rice vinegar

2 tablespoons canola oil

2-3 tablespoons Asian sweet chili sauce (3 has a little more heat)

3 tablespoons low sodium soy sauce

1/2-2 teaspoon sriracha optional

1 teaspoon sugar

1/2 tsp EACH salt, ginger, garlic powder

1/4 teaspoon pepper

1 tablespoon lime juice (optional)*

Asian Chili Mayo

1/4 cup mayonnaise or yogurt or a combo

1 tablespoon Asian sweet chili sauce

INSTRUCTIONS

• Add all of the Dressing ingredients (except lime juice) to a large bowl and whisk to combine, starting with just a little sriracha and adding more to taste (you can also add more once the salad is added).

• Add chicken to Dressing and toss to coat while you chop your veggies.

• Add all of the remaining Salad Filling ingredients to the Dressing and toss until evenly coated. If you are making filling ahead and plan on refrigerating, then add lime juice (as the flavors mellow). If you are serving immediately, then add if you like more tang.

• Whisk the Asian Chili Mayo ingredients together. Spread the entire surface of each Flatbread with approximately 1 tablespoon Spread.

• If you are assembling in advance, lay a lettuce leaf in the middle of each flatbread (this will prevent flatbread from getting soggy). Evenly divide Salad Filling between flatbreads in a row on top of lettuce/flatbread. Tightly roll up flatbreads and slice in half.

RECIPE NOTES

*You can make the Salad filling ahead of time and store in the refrigerator until ready to make wraps. If this is your plan, then I suggest adding the lime juice.

**I prefer making the filling ahead of time and refrigerating as the flavors meld beautifully and taste even better the next day.  Some water will be released as the Filling is refrigerated, so use tongs to assemble wraps.

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