Asian Chicken Wraps

5 from 1 vote

Crispy chicken paired with crunchy slaw and chow mein noodles, these Asian Chicken Wraps are drizzled with a simple, tasty dressing, and they’re absolutely delicious!

Prep Time15

Cook Time11

Total Time26

Course: Dinner, Lunch

Cuisine: American, Healthy

Keyword: Asian Chicken Wraps

Servings: wraps

Author: Chelsea Lords

Cost: $9.12

Equipment

Large bowl

Ingredients

8 frozen crispy chicken strips see note 1
4 medium flour tortillas
4 cups broccoli slaw
Crispy chow mein noodles or coarsely chopped peanuts
1 large avocado optional

Dressing

1/3 cup mayo
3 tablespoons honey
2 tablespoons rice vinegar
1/4 teaspoon toasted sesame oil
1-1/2 teaspoons Dijon-style mustard
Salt and pepper

US - Metric

Instructions

Cook chicken strips according to package directions in the oven or air fryer (see note 1).
Make the dressing by whisking together all the dressing ingredients in a small bowl until smooth. Season to taste (I add 1/4 tsp salt and 1/8 tsp pepper). Refrigerate until ready to use.
Add broccoli slaw to a large bowl, pour the dressing over it, and toss with tongs until nicely coated. Dress the slaw right before preparing the wraps.
Lay out the tortillas and divide the slaw evenly among them. If using, add avocado slices. Lay the cooked chicken on top, then sprinkle with coarsely chopped peanuts or crispy chow mein noodles. Roll up the tortillas tightly, then cut in half and enjoy!

Video

Notes

Note 1: Use whatever chicken tenders you like; you can even do homemade crispy chicken strips. I use Tyson® Crispy Chicken Strips (not sponsored), which cook up in about 11–12 minutes at 400℉ in the air fryer. Make sure to cook them in the oven or air fryer, not the microwave. Unless they’re little, you’ll use about 2 strips per wrap.

Nutrition Note: Nutrition information is based on 1/2 cup of chow mein noodles, divided among the four wraps.

Storage: The slaw in these wraps doesn’t store well after being mixed with the sauce. Avoid leftovers by halving the recipe.

Nutrition