This Oriental Chicken Wrap is a quick, flavorful meal made with grilled chicken, bagged coleslaw mix, shredded carrots, fresh cilantro and a creamy peanut dressing. It captures all the bright, savory notes of an Oriental chicken salad, but tucked into a soft flour tortilla for an easy weeknight dinner or portable lunch.
Ingredients for Oriental Chicken Wrap
- Boneless skinless chicken breasts (3–4)
- Coleslaw mix (about 3 1/2 cups)
- Shredded carrots (about 1 1/2 cups)
- Cilantro, chopped (1/4 cup)
- Large flour tortillas (6)
- Honey (1/4 cup)
- Peanut butter (1/4 cup)
- Soy sauce (1 1/2 Tbsp)
- Rice vinegar (2 1/2 Tbsp)
- Sesame oil (1 1/2 tsp)
- Salt and pepper (to taste)
- Ground ginger (1 tsp)
- Red pepper flakes (1/4 tsp)
- Garlic, minced (1 clove)
How to make Asian Chicken Wraps
You can use frozen chicken breasts thawed and ready to cook or rotisserie chicken for an even faster option. Heat a medium skillet over medium-high heat, season the chicken with salt and pepper, and brown until cooked through and no longer pink in the center. Remove from the pan, let rest briefly, then slice into thin strips. While the chicken rests, prepare the cabbage filling and peanut dressing.
For the peanut sauce, whisk together honey, peanut butter, soy sauce, rice vinegar, sesame oil, ground ginger, red pepper flakes, minced garlic, and a pinch of salt and pepper until smooth. Taste and adjust seasoning or sweetness as needed. In a medium bowl combine the coleslaw mix, shredded carrots and chopped cilantro. Pour the peanut sauce over the vegetables and toss until everything is evenly coated.
How to assemble Oriental Chicken Wraps
Warming the tortillas for 8–10 seconds in the microwave makes them more pliable and easier to roll. Lay a tortilla flat, add a portion of the dressed coleslaw mix, then top with sliced grilled chicken. Fold the sides in and roll tightly to enclose the filling. Repeat with the remaining tortillas. Serve immediately with a side of fries or a simple green salad. If you like extra dipping sauce, double the peanut sauce quantities and reserve some for dipping.
Can I use store-bought peanut sauce?
Yes. If you’re short on time, substitute about 1 cup of a bottled peanut sauce and toss with the coleslaw and carrots until coated. Taste and add a squeeze of rice vinegar or a pinch of sugar if you want to brighten or balance the flavor.
Recipe details
Prep Time: 15 mins • Cook Time: 5 mins • Total Time: 25 mins • Servings: 6 wraps • Calories: approx. 280 kcal per wrap
Ingredients (measured)
- 3–4 boneless skinless chicken breasts
- 3 1/2 cups coleslaw mix
- 1 1/2 cups shredded carrots
- 1/4 cup chopped cilantro
- 6 large tortillas
Peanut Sauce
- 1/4 cup honey
- 1/4 cup peanut butter
- 1 1/2 Tbsp soy sauce
- 2 1/2 Tbsp rice vinegar
- 1 1/2 tsp sesame oil
- 1 tsp ground ginger
- 1/4 tsp red pepper flakes
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- In a medium skillet, brown the chicken over medium-high heat until cooked through and no longer pink. Remove and slice into strips.
- Whisk together honey, peanut butter, soy sauce, rice vinegar, sesame oil, ground ginger, red pepper flakes, minced garlic, salt and pepper in a small bowl until smooth.
- In a medium bowl, combine coleslaw mix, shredded carrots and chopped cilantro. Pour in the peanut sauce and toss to coat evenly.
- Warm tortillas for 8–10 seconds to make them pliable. Divide the sliced chicken and dressed slaw among the tortillas.
- Roll each tortilla tightly and serve immediately.
Notes
Nutrition information is an estimate and should be used as a guideline only. Adjust sauce and seasonings to your taste. For extra heat add more red pepper flakes or a drizzle of sriracha to the peanut sauce.
Have you tried this recipe?
Please rate and comment with your experience — feedback helps other cooks and improves the recipe.
Other favorite recipes
- Teriyaki Chicken Rice Bowl
- Easy Spicy Thai Peanut Noodles
- Ground Mongolian Beef Ramen