Asian Chicken Salad Wrap
Feel fancy without the fuss! This twist on a classic will have your tastebuds screaming “YUM!” and your tummy feeling satisfied.
Creamy, soy infused chicken salad contrasts perfectly with the crispy crunch of cabbage and cucumber. All placed inside of a fiber-rich whole wheat wrap and topped with peanuts for extra flair and feel-full fat. What’s not to love?!
Make one serving at a time or batch it for easy assembly during the week- your choice!
Ingredients
Directions
- Shred or chop the cooked chicken and place it in a bowl.
- Dice ¼ of the cucumber and add it to the chicken along with the whipped mayonnaise and soy sauce.
- Mix everything well until the chicken is evenly coated.
- Lay the coleslaw mix on the whole wheat tortilla, then spoon the creamy chicken mixture on top.
- Sprinkle the chopped peanuts over the chicken and add any additional toppings you like, such as green onions or sesame seeds.
- Roll up the tortilla tightly, slice the remaining cucumber and serve it on the side and enjoy!
Notes
- Mayo swap: Use Greek yogurt if desired.
- Soy swap: Tamari (gluten-free), coconut aminos, or low-sodium soy for a lighter sodium option.
- Chicken: View our shopping & swap guide here!
- White beans are a bit lower in protein but can also work!
- Peanut swap: Almonds, cashews, or sunflower seeds for nut-free options.
- Tortilla swap: Try crackers or even bread for a sandwich.
- Extra flavor: Add a drizzle of sriracha for a kick or sprinkle of everything bagel seasoning.
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