Asian Chicken Wrap Recipe

Marinate chicken

If using raw chicken breasts, pat them dry. In a bowl combine 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp minced garlic and 1/4 tsp black pepper. Add chicken, coat, and marinate 15–30 minutes (or up to 2 hours in fridge).

Grill or pan-sear chicken

Preheat a grill or skillet to medium-high heat. Lightly oil the grill/griddle. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove, rest 5 minutes, then slice thinly against the grain into strips. Measure out 2 cups sliced for the wraps.

In a small bowl or jar combine 3 tbs soy sauce, 2 tbs rice vinegar, 2 tbs neutral oil, 1 tsp toasted sesame oil, 1 tbs honey, 1 tsp grated ginger, 1 tsp minced garlic, 1/2 tsp Sriracha (optional), 2 tbs mayonnaise (optional for creaminess), 1 tbs water, 1/4 tsp salt and 1/8 tsp black pepper.

Whisk vigorously (or shake in a lidded jar) until emulsified and smooth. Taste and adjust: add a little more honey for sweetness, vinegar for brightness, or water to thin to desired consistency. Set aside.

Shred the green cabbage finely and place in a large bowl. Add the thinly sliced green onions and diced, seeded tomatoes.

Toss the cabbage mixture with about half of the dressing (roughly 1/4 to 1/3 cup) to lightly dress it — you want the cabbage coated but not soggy. Reserve the remaining dressing for finishing the wraps.

Toast sesame seeds in a small dry skillet over medium heat 1–2 minutes, stirring, until fragrant and lightly golden. Remove from heat and set aside.

Warm the spinach tortillas for 10–15 seconds per side in a dry skillet or microwave covered with a damp paper towel for 15–20 seconds to make them pliable.

Lay one warmed tortilla flat. In the center, place about 1/2 cup dressed cabbage mixture, 1/2 cup sliced grilled chicken, 1/4 cup diced tomatoes (or distributed from the cabbage mix), and a tablespoon or so of crispy wonton strips for crunch.

Drizzle about 1 tablespoon of the reserved dressing over the chicken and filling. Sprinkle 1/2 tablespoon toasted sesame seeds and a few cilantro leaves (if using).

Fold the bottom edge up over the filling, then fold in the two sides and roll tightly to close, forming a wrap. Repeat for remaining tortillas and filling.

If you prefer a warm, sealed wrap, place seam-side down on a skillet over medium heat and press gently for 1–2 minutes per side until lightly golden and sealed.

Slice each wrap in half on the diagonal, sprinkle remaining toasted sesame seeds on top, and serve immediately with extra dressing on the side for dipping.