Are you looking for a delicious and satisfying meal that is also healthy and easy to make? Look no further than this Asian Chicken Wrap recipe. Packed with flavor and nutrients, these wraps are perfect for lunch, dinner, or even as a party appetizer.
I created this recipe inspired by my love for Asian cuisine and my passion for healthy eating. As a home chef who loves throwing parties, I am always on the lookout for recipes that are both tasty and easy to make. And let me tell you, these chicken lettuce wraps do not disappoint.
The combination of tender chicken breast, crispy cabbage leaves, and savory asian-inspired sauces creates a mouth-watering taste that will leave your guests begging for more. Plus, with low-fat mayo and nonfat yogurt in place of traditional high-calorie sauces, these wraps are also guilt-free.
So if you’re ready to impress your family and friends with a dish that is both delicious and healthy, give this Asian Chicken Wrap recipe a try. Trust me, it won’t disappoint.
Why You’ll Love This Recipe
Attention all food lovers! I’ve got a recipe that is going to rock your tastebuds – the Asian Chicken Wrap. If you’re a fan of deliciously savory and slightly sweet flavors in one bite, then this is the recipe for you.
Firstly, the combination of ingredients in these wraps is simply perfection. The tender, juicy chicken breasts are coated in an Asian-inspired sauce made with soy sauce, brown sugar, and Dijon mustard. This sauce balances the sweetness of the brown sugar with the saltiness of soy sauce and tanginess of mustard – creating a flavor explosion in every mouthful.
Then it’s time for the wrap assembly, which includes refreshing cabbage leaves, green lettuce, sliced red bell peppers, and coleslaw mix topped with the creamy mayonnaise-yogurt dressing anyone would love. The crunch from the cabbage and bell pepper gives each bite that satisfying texture while pairing perfectly with those drool-worthy tender chicken breasts.
But that’s not all! These wraps are also incredibly versatile; they can be customized to fit nearly any diet or preference. Want a gluten-free option? Swap out soy sauce for gluten-free tamari. Have some ground chicken laying around? Use it instead of chicken breasts. Looking to add some extra kick? Add chili sauce or top off with crunchy peanut sauce!
Whether you’re a fan of lettuce wraps already or looking for a new entrée to add to your party spread, you cannot go wrong with this Asian Chicken Wrap recipe.
So go on and give it a try- Your guests won’t be able to resist this irresistible wrap!
Here’s what you’ll need for this Asian Chicken Wrap Recipe:
For the Chicken Marinade:
- 1 pound boneless, skinless chicken breasts, cut into small cubes
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1 tablespoon Dijon mustard
- 3 tablespoons chili sauce
For the Sauce:
- 1/4 cup mayonnaise
- 1/4 cup non-fat plain yogurt
- 2 tablespoons chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Wraps:
- 8 oz coleslaw mix (about 3 cups)
- 8 oz red bell pepper, diced (about 2 cups)
- 8 oz cabbage leaves (about 4 cups)
- Tortillas or lettuce cups, for serving
Make sure to have all these ingredients on hand before starting to cook to ensure a smooth cooking process.
The Recipe How-To
Now that we have all the ingredients ready, let’s get cooking! The great thing about these Asian Chicken Wraps is that they are not only delicious, but they’re also pretty easy to make.
First, preheat a skillet over medium-high heat.
While that’s heating up, rinse and pat dry the chicken breast with a paper towel.
For this recipe, we are going to use 1 pound of boneless, skinless chicken breasts, so dice them into bite-size pieces.
Once you’ve diced the chicken, season it with salt and pepper to your taste.
Then, add 1 tablespoon of canola oil in the preheated skillet before adding the seasoned chicken.
Allow the chicken to cook for about 6-8 minutes or until they are fully cooked and golden brown on all sides.
Make the Sauce
While the chicken is cooking, you can work on making the sauce:
In a bowl, mix together ¼ cup of low-sodium soy sauce, ¼ cup of brown sugar, 1 tablespoon of Dijon mustard and minced garlic.
Mix well until everything is well combined.
If you prefer some heat in your wrap, feel free to add some chili sauce for added flavor.
The dressing for this recipe is made by combining ½ cup of mayonnaise and ½ cup of nonfat yogurt in a bowl. Mix them until they are well blended.
Assembling the Wrap
Now that we have cooked chicken and made our sauce and dressing let’s start assembling our wraps:
Begin by laying down a cabbage leaf on a flat surface like a plate or cutting board.
Add a lettuce leaf on top of the cabbage leaf to create an even surface for our filling.
Take about half-cup coleslaw mix and place it on one edge of the lettuce leaf.
Arrange some cooked chicken pieces on top of the coleslaw mix.
Drizzle some Asian dressing over each lettuce wrap for added flavor.
The wrap is now ready to be served! Repeat steps 1 through 5 with each wrap until all of your ingredients have been used up.
If you want to add more depth to this recipe for satisfying crunch experience top with crunchy wontons or sliced almonds.
Enjoy your delicious creation!
Substitutions and Variations
If you’re feeling adventurous and want to switch things up, here are a few substitutions and variations you can try with this Asian chicken wrap recipe:
– Protein: Instead of using boneless, skinless chicken breasts, you could use ground chicken, chicken thighs or shiitake mushrooms for a vegetarian option.
– Wraps: Although cabbage leaves make the healthiest option for the wrap, you can use lettuce leaves or even tortillas for more crunch.
– Sauces: You can swap out the chili sauce with hoisin sauce or a general Tso’s sauce. Additionally, sesame oil can be used instead of canola oil to add more Asian-inspired taste.
– Coleslaw Mix: You can create a coleslaw mix by using shredded carrots, green onions or sliced red onions as it adds different textures and flavor to your Asian wraps recipe.
– Gluten-free: If gluten-free is what you need then replace soy sauce with tamari sauce and ensure that all other ingredients are gluten-free.
These suggestions will make your wraps unique yet equally delicious. Don’t feel confined to this recipe–feel free to experiment and see what combination works best for you.
Serving and Pairing
Once your Asian Chicken Wraps are assembled and ready to go, what could be better than to sit down and savor each delicious bite with a loved one or some great company? This recipe is perfect for an evening get-together or a weekend BBQ. The wraps offer a balanced meal when partnered with the right sides, whether you opt for fries, coleslaw, or spring rolls.
If you’re planning to prepare these wraps for a potluck or buffet-style event, you can lay out all the ingredients separately and encourage guests to make their own wraps with their favorite combination of produce, meat, and sauce. To keep things organized and classy, try arranging toppings from brightest to darkest color in separate bowls or small dishes along with some colorful plates and napkins on the table.
Looking for some complementing drinks? The fusion flavors of the Asian Chicken Wraps go well with a wide variety of beverages. Since wraps are light and refreshing, they pair well with summer drinks such as raspberry iced tea, lemonade or a fruity mojito cocktail. However, if you prefer something more vibrant that requires a little potency and punch try serving up sweet Thai iced tea. Whatever your choice is, your guests will surely love it.
So sit back, relax and enjoy the harmonious blend of vegetables thinly sliced juicy chicken stuffed in cabbage leaves along with tangy yet rich peanut dipping sauce that brings together the wonderful juiciness wrapped in tender cabbages leaves. Whether it’s an intimate dinner at home or gathering of friends outside while enjoying food alfresco style the delightful taste of lettuce wraps will be enough to make everyone happy!
Make-Ahead, Storing and Reheating
If you want to make the most of your time while preparing these Asian Chicken Wraps, it’s a good idea to plan ahead. The good news is that you can assemble and prepare the ingredients ahead of time for convenience.
To prepare the lettuce wraps in advance, simply chop the vegetables and store them in ziplock bags or airtight containers in the refrigerator. You can also cook the chicken and shred it beforehand to save time later on.
Additionally, you can make the sauce ahead of time and store it in an airtight container in the refrigerator. Simply give it a good shake before serving to ensure that all of the ingredients are blended well.
These chicken wraps also store well in the refrigerator for up to 3 days. If you have leftovers, carefully wrap them in plastic wrap or airtight containers and refrigerate them.
When it’s time to reheat the chicken wraps, you have several options. You can microwave them for a quick and easy reheating process, or reheat them in the oven at 350°F wrapped in foil. This will help prevent the vegetables from drying out while reheating.
In conclusion, these Asian Chicken Wraps are an excellent choice for making ahead and storing for convenience. With just a little bit of planning, you’ll be able to enjoy these delicious wraps anytime you like without having to start from scratch every single time.
Tips for Perfect Results
Making a crunchy and flavorful Asian Chicken Wrap requires some attention to detail. Here are some tips to ensure perfect results.
Firstly, It’s important to keep the cabbage leaves fresh and crisp. I recommend washing them thoroughly and patting them dry with a paper towel. Then, you can store them in an airtight container lined with a damp paper towel until you’re ready to use them.
Secondly, I suggest cooking the chicken breasts or thighs just enough to be fully cooked, but not dry. To make sure the inside is cooked through without drying out the outside, consider baking it at 375°F for about 20-25 minutes, depending on the size of the chicken pieces. You can also use an instant-read thermometer to check that the internal temperature reaches 165°F.
Thirdly, don’t underestimate the importance of proper seasoning. The mixture of soy sauce, chili sauce, and Dijon mustard adds a depth of flavor to this dish. To avoid oversalting, start with low-sodium soy sauce and gradually add more if needed.
Fourthly, if you prefer a spicy kick, feel free to add minced ginger or garlic to the wrap filling or peanut sauce. Just remember that a little goes a long way with these powerful ingredients.
Lastly, take advantage of pre-packaged coleslaw mix as a shortcut for this recipe. If you want to mix things up, try using red cabbage instead of green cabbage or adding shredded carrots for extra color and texture.
By following these tips, you’ll be able to make perfect Asian Chicken Wraps every time!
If you are looking for a flavor-packed yet healthy meal that is perfect for get-togethers or even a weeknight dinner, these Asian Chicken Wraps are the way to go! Not only are they quick and easy to make, but they are also packed with protein and veggies that will leave you feeling satisfied and energized. The recipe is incredibly versatile, and you can easily switch up the protein or veggies to accommodate dietary restrictions or personal preferences.
The combination of tender chicken, crunchy cabbage leaves, and refreshing bell peppers coated in a rich and savory sauce is sure to satisfy your taste buds. And with the added crunch from the coleslaw mix and a hint of spice from the chili sauce, these wraps are an explosion of flavors in every bite.
So go ahead and give this Asian Chicken Wrap recipe a try. You won’t regret it! Enjoy it with your family and friends or indulge in it solo. You can thank me later for introducing you to this deliciousness!
Asian Chicken Wrap Recipe
- 3 tablespoons plain greek-style nonfat yogurt
- 2 tablespoons mayonnaise (I prefer Hellmans)
- 1 tablespoon brown sugar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon thai-style chili sauce (I use Sriracha)
- 12 nappa cabbage leaves, white center ribs removed
- 4 whole wheat wraps (about 9 inch in diameter)
- 4 cooked chicken breast halves, sliced into 1/2 inch thick slices (about 5 ounces each)
- 1 red bell pepper, sliced into thin strips
- Make the sauce first, by combining the yogurt, mayo, brown sugar, soy sauce, mustard, sesame oil and chili sauce and stir until well blended.
- To make each wrap, place 2 cabbage leaves on 1 wrap, then layer with a quarter of the chicken and peppers.
- Drizzle with 2 T. of the sauce.
- Top with an additional cabbage leaf.
- Roll the wrap and serve or wrap in some foil to go!
Your Own Notes
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!