Asian Chicken Wrap Recipe

Shred and slice

If your chicken is not yet cooked, poach, roast, or pan-sear two medium chicken breasts (about 10–15 minutes depending on method) until internal temp reaches 74°C/165°F. Let rest 5 minutes, then shred or thinly slice to yield about 2 cups.

Wash and dry napa blend and cilantro. Thinly slice red and green peppers into julienne strips. Chop cilantro leaves and tender stems.

If using flour tortillas, warm them briefly in a dry skillet over medium heat (about 15–20 seconds per side) or wrap in foil and heat in a 175°C/350°F oven for 5–8 minutes. Brush with 1 tsp oil if desired to prevent sticking.

Store-bought option

Measure out 1/2 cup asian dressing and 1/4 cup peanut sauce and place in serving bowls or small squeeze bottles for easy assembly.

Homemade Asian Dressing

Whisk together 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp honey, 1 tsp minced garlic, and 1/2 tsp grated ginger. Adjust to taste and set aside (yields about 1/4–1/3 cup).

Homemade Peanut Sauce

Whisk 2 tbsp creamy peanut butter with 1–2 tbsp warm water, 1 tsp soy sauce, 1 tsp rice vinegar, and a pinch of sugar until smooth. Thin with more water if needed to reach pourable consistency (yields ~1/4 cup).

In a large mixing bowl, combine the 4 cups napa blend, 1 cup red pepper, 1 cup green pepper, and 1/2 cup chopped cilantro. Toss with 1/2 cup asian dressing until evenly coated. Taste and add a pinch of salt or more dressing if needed.

Add the shredded chicken (2 cups) to the dressed vegetable mixture and gently toss to incorporate. If you prefer the chicken warm, add it right after cooking while still slightly warm so the wrap is warm overall.

Lay out one warmed tortilla (or lettuce leaf) on a flat surface. In a line across the center, place about 3/4 cup of the chicken & napa mixture per wrap (this recipe yields 6 wraps at ~3/4 cup each).

Drizzle about 1 tablespoon peanut sauce over the filling of each wrap (adjust to taste). If you like extra zip, add an extra teaspoon of asian dressing on top.

Sprinkle ~2 tbsp wonton strips per wrap (total 1 cup across all wraps) for crunch and finish with a light sprinkle of toasted sesame seeds (~1/3 tsp per wrap).

Fold the bottom edge up over the filling, fold in the sides, and roll tightly to close. If using lettuce leaves, tuck in the sides and roll like a burrito or fold into a taco-style pocket.

Cut each wrap in half on a slight diagonal, if desired. Serve immediately so wonton strips remain crisp. Provide extra peanut sauce and asian dressing on the side for dipping.

Leftovers: keep filling and sauces separate from wonton strips and tortillas. Store in airtight containers in the fridge up to 3 days; rewarm filling before assembling.