Asian Chicken Wraps
These asian chicken wraps are beyond simple, but still manage to be extremely satisfying and they come together in a snap!
I’ve been wildly in love with these soft wrap breads ever since I made them nearly a year ago (and many, many times since).
We’ve filled them with everything from chicken gyros to simple ham and turkey sandwich items and then turned them around and made them into mini-pizzas. They are versatile little guys, that is for sure.
After my decadent post last week, I feel like I kind of owe you a healthy, simple meal and these Asian Chicken Wraps turned out to be another delicious way to fill the soft wrap bread. So delicious, I’ve made them at least three times in the last few months.
They come together in a snap (assuming you have the bread made…but you can also use flour tortillas in a pinch) and the filling is simple yet so very tasty.
I love the Asian flavors of hoisin and soy sauce and combined with the hearty cabbage and tender chicken, this meal manages to be extremely satisfying and deliciously yummy. In fact, I may or may not have been licking my fingers and my plate after the meal. I’m classy like that.
What To Serve With This:
Fresh fruit or a light fruit salad like this Honey Lime Fruit Salad
Hummus with chips or crackers
One Year Ago: Cheesy Broccoli and Rice Casserole
Asian Chicken Wraps
- 2 tablespoons low-sodium soy sauce
- 1 ½ tablespoons rice vinegar
- 2 teaspoons cornstarch
- 3 boneless, skinless chicken breasts, cut into thin, 1/2-inch, strips
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 8 ounces cups sliced white button mushrooms
- 3 green onions, white and green parts, chopped
- 2 garlic cloves, finely minced
- 4 cups sliced cabbage or coleslaw mix
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 4-6 soft wrap breads or flour tortillas, slightly warmed
- For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl.
- Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat.
- Add the chicken and cook, stirring often until it is cooked through, about 4-5 minutes. Transfer to a plate and set aside.
- For the vegetables, heat the oil in the same skillet over medium heat. Add the mushrooms and cook, stirring often, until they begin to brown, about 3 minutes. Stir in the green onions and the garlic, and cook until the garlic is fragrant, about 30 seconds.
- Stir in the coleslaw mix or cabbage and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is slightly wilted but still has a bit of crunch, and the mixture is heated through, about 3 minutes.
- Stir in the hoisin sauce. Serve immediately, rolling up the mixture in soft wrap bread or flour tortillas.
Recipe Source: loosely based on a recipe from Art Smith
43 Comments on “Asian Chicken Wraps”
Yum!! Question: why do you add the hoisin sauce at the very end without cooking it? Does it adjust the flavor to cook it? I’ve always let it heat up in my Asian-inspired (aka not sure what I’m doing) sauces and loved it, so I’m intrigued by adding it right before serving. Thanks!!
You could do it either way! Adding it at the end gives the dish a little pop of tang.
This is such a quick and easy recipe, and leftovers taste great!
Spender gave this an 11/10!
That was tasty! I found boneless chicken thighs on sale, so threw them in the crock pot for a couple of hours,then sliced them up and set the meat aside until just before dinner. When it was time for dinner I added all the suggested sauces, green onion, corn starch and meat to my fry pan, heated for a few minutes, then added the other veggies. Super fast, and a big hit with the, kids, even the normally picky 6 year old!
this recipe is amazing. super healthy and super quick. My husband loved it and my 6 and 4 year old devoured it. another home run.
I love these wraps! I use pork instead of chicken though and it tastes just as good!
Oh I just saw your recipe on the Asian noodles you serve with these. It would be super yummy together, especially if serving this meal with lettuce wraps and had the noodles as the primary starch. Yumm
Fantastic! Perfect weeknight meal. I took the easy route and used the Tortilla Land flour tortillas from Costco. Even without yummy, homemade flat bread they tasted great! Thanks for the great recipe.
Made these my family loved it!
*in the fridge.
I’m not sure what happened there. 🙂
I made this a couple of weeks ago, but as I didn’t have all the ingredients (nor the time) for the wrap bread, I threw in some cooked soba noodles. We LOVED it. In fact, I’m making it again tonight, but with rice this time, because we’ve got lots i
I have made these twice for our family, and we LOVE them! The flavors are wonderful! Thanks!
LOVE THESE! Just started Weight Watchers and if you make this recipe into 4 servings its just a low 4 points!!! Eaten with a flat out wrap its a nice quick, healthy meal for just 6 points. THANKS!
Thanks for the info, Juliann!
Hey there–I just made these and loved them! They were just the right thing. I’m a huge fan of the veggies tucked in there and it all had great flavor. Thanks for a great healthy recipe!
Made these last night and they are absolutely AMAZING! They will definitely be seeing our table again soon. Love your site and all the recipes, can’t say I have had anything bad yet!
Thanks, Brandie – I’m glad you liked these wraps and that you’ve had such great success with the other recipes!
these are so awesome! i’m not brave enough to make my own wraps but these got an A+ in our house!!
Made this for dinner tonight and it was yummy and quick! I also made the wraps to go with it with white whole-wheat flour and they turned out SO GOOD! Immeasureably better than any sort of store bought bread or tortilla. The flatbreads would make a great gyro or a really nice wrap for lunch with any sort of fixings! Thanks so much for the recipes!
Stephanie – I’m so happy this meal, along with the soft wrap bread, turned out so well for you!
LOVED these! Just finished dinner and had to comment right away. I too must confess I licked the sauce clean off my plate! And I finally made the wrap bread, what was I waiting for? It was so simple and delicious! The boys are eating the wrap bread with butter and honey for dessert. Can’t wait to try the wraps with all your other suggestions. Thanks for a easy winning meal!!
Katie – I’m thrilled the wraps were such a hit and very glad you liked the soft wrap bread. We eat that stuff like it is going out of style at our house.
I made this yesterday with the soft wrap bread and my family devoured them for dinner! Thank you for all of your fabulous recipes!!!
okay…made these tonight and i was at first a little nervous…my wrap dough seemed kind of gluey and sticky…i pushed on regardless of my doubts and HALLELUJAH! the wrap bread is A-MAZING…i could have eaten 3 just plain right out of the skillet… then add the asian chicken mixture and it was over the top good! i’m always a little hesitant to try cooking with asian ingredients…they can be slightly intimidating…but this recipe is fantastic and super user friendly! thanks again mel for yet another great family dinner!
Tobi – I’m glad that despite your nerves, the wrap dough turned out well! That’s great!
I love this recipe! I have been looking for healthy recipes for weight watchers and this fit the bill. Very low in points, and packed full of flavor. Thank you!
Glad you like it, thanks Hayley!
Just made these last night…. soooo flavorful and delicious! Thanks Mel!
Glad you liked this recipe, Andrea!
This is especially good using lettuce rather than bread, and it makes for an even healthier sandwich!
Have you substituted all the white flour for white wheat flour before?
Katie – yes, I just updated the soft wrap recipe, actually, because I have made the soft wrap bread at least 15 times and now (for the last 10 or so times) I sub out all the white flour for freshly ground white wheat flour. It works beautifully!
Have you ever tried doubling the wrap bread recipe? It looks so delicious!
Renay – yes, I double the soft wrap bread all the time and then once the breads have been dry-fried and cooled, I put them in a large freezer ziploc bag and freeze them for future use. They thaw perfectly in the microwave.
i lurve the following, in no particular order: that wrap bread, art smith, and all things barbecue chicken-y. adding the slaw mix is a great idea and makes it all the better. tasty work, mel!
I love wraps! BBQ chicken is the go-to wrap in our house, so maybe I’ll spice things up and make these next time.
I’m trying these out soon! We LOVE that soft wrap bread as well. And really love your layout on the new site, great job!
I love that this recipe has a lot of vegetables in it, but you can barely tell! I will be making these for sure for my picky eater! Happy Monday 🙂
This looks and sounds amazing, Mel! I think I have mentioned before that I love Asian flavors! What is it about that combination of flavors that makes you crave it? Sweet, salty, sour…I just love it!
I haven’t made your home-made wrap recipe yet, but this recipe has inspired me. I don’t think store bought tortillas would taste nearly as good! Thanks for sharing, Mel! 🙂
We eat a lot of wraps in our house, but I’m always looking for different ways to switch it up. This sounds delicious!