Best 9 Asian Chicken Wraps Recipes

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Embark on a culinary adventure as we explore the world of Asian chicken wraps, a tantalizing fusion of flavors and textures that promises to delight your taste buds. From the vibrant streets of Bangkok to the bustling markets of Seoul, these wraps capture the essence of Asian cuisine with their aromatic spices, vibrant vegetables, and tender chicken. Whether you're a novice cook looking for an easy weeknight meal or a seasoned foodie seeking new culinary horizons, this article will guide you through the intricacies of creating the perfect Asian chicken wrap.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN-INSPIRED CHICKEN LETTUCE WRAPS



Asian-Inspired Chicken Lettuce Wraps image

Yummy ground chicken lettuce wraps with Asian flavors.

Provided by Ashley Graeff

Categories     Appetizers and Snacks     Wraps and Rolls     Lettuce Wraps Recipes

Time 40m

Yield 4

Number Of Ingredients 15

1 bunch green onions, sliced
1 (8 ounce) can water chestnuts, drained and diced
¼ cup hoisin sauce
2 tablespoons light soy sauce
1 tablespoon Sriracha
¾ tablespoon rice vinegar
1 teaspoon minced fresh ginger
½ teaspoon red pepper flakes
1 tablespoon olive oil
1 cup diced yellow onion
1 pound ground chicken
3 cloves garlic, minced
1 tablespoon sesame oil
salt and ground black pepper to taste
8 leaves Bibb lettuce, or more as needed

Steps:

  • Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a bowl.
  • Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes.
  • Add hoisin mixture to the skillet and cook until heated through, about 5 minutes. Season with salt and pepper.
  • Fill lettuce leaves with chicken mixture and top with reserved green onions.

Nutrition Facts : Calories 290.4 calories, Carbohydrate 23.5 g, Cholesterol 66.3 mg, Fat 9 g, Fiber 4.4 g, Protein 29.1 g, SaturatedFat 1.5 g, Sodium 951.5 mg, Sugar 8.9 g

ASIAN CHICKEN SALAD WRAPS



Asian Chicken Salad Wraps image

Packed with cabbage and carrots, these Asian chicken wraps feature a fantastic homemade dressing. They'll be a yummy, nutritious lunch or dinner any time of year. -Jason Brannon, Conway, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 15

3 cups shredded cooked chicken breasts
4 green onions, finely chopped
1 cup finely shredded cabbage
1/2 cup shredded carrot
DRESSING:
3 tablespoons seasoned rice vinegar
3 tablespoons canola oil
2 tablespoons honey
1 tablespoon water
1 garlic clove, halved
3/4 teaspoon minced fresh gingerroot
1/4 teaspoon coarsely ground pepper
1 cup fresh cilantro leaves
6 lettuce leaves
6 whole wheat tortillas (8 inches), room temperature

Steps:

  • In a large bowl, combine the chicken, green onions, cabbage and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over chicken mixture; toss to coat., Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.

Nutrition Facts : Calories 370 calories, Fat 13g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 503mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 3g fiber), Protein 26g protein.

ASIAN CHICKEN CRUNCH WRAPS



Asian Chicken Crunch Wraps image

My kids love all kinds of wraps and Asian foods. This is an easy go-to in our house that works for everyone. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

8 frozen breaded chicken tenders (about 10 ounces)
2 cups coleslaw mix
1/2 cup sweet chili sauce
2 green onions, chopped
2 tablespoons chopped fresh cilantro
1 teaspoon soy sauce
4 flour tortillas (8 inches), warmed
1/2 cup dry roasted peanuts, chopped

Steps:

  • Bake chicken tenders according to package directions. Meanwhile, in a large bowl, toss coleslaw mix with chili sauce, green onions, cilantro and soy sauce., Arrange chicken down center of each tortilla; top with coleslaw mixture and peanuts. Fold sides of tortillas over filling and roll up. Cut each diagonally in half.

Nutrition Facts : Calories 519 calories, Fat 21g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 1250mg sodium, Carbohydrate 66g carbohydrate (19g sugars, Fiber 7g fiber), Protein 19g protein.

ASIAN CHICKEN WRAPS



Asian Chicken Wraps image

Speedy and practical! Perfect for a sultry summer night! This recipe was published in Family Circle 8/9/05

Provided by KmartKlutz

Categories     Asian

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup smooth peanut butter
1/2 cup warm water
3 tablespoons lemon juice
3 tablespoons light soy sauce
2 teaspoons garlic, chopped
2 teaspoons sesame oil
1 teaspoon ground ginger
1/2 teaspoon hot pepper sauce
4 cups cooked chicken, shredded
1 medium sweet red pepper, cored, seeded, and sliced thinly
1 seedless cucumber, peeled and sliced thinly
2 large scallions, trimmed and sliced thinly
6 flour tortillas, burrito-sized

Steps:

  • In a medium bowl, wisk together peanut butter, water, lemon juice, soy sauce, garlic, sesame oil, ginger, and hot pepper sauce. Set aside.
  • In a large bowl, mix together chicken, red pepper, cucumber, and scallions. Mix in 1 1/2 cups of the peanut sauce. Reserve any remaining sauce.
  • Heat tortillas following package directions. Place about 1 cup of the chicken mixture on each tortilla and roll up. Serve any additional sauce on the side.

EASY ASIAN CHICKEN LETTUCE WRAPS



Easy Asian Chicken Lettuce Wraps image

This one came from the back of a teriyaki sauce bottle. It's easy, a great low carb appetizer or main dish paired with a salad. And can be altered for a more filling dish by omitting the lettuce and using flour tortillas instead!

Provided by lazy gourmet

Categories     Chicken

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/4 cup water
1 tablespoon cornstarch
1/2 cup teriyaki sauce
1 lb ground chicken
1 (8 ounce) can water chestnuts, chopped
2 tablespoons vegetable oil
rice noodles, to taste (optional)
shredded carrot, to taste (optional)
iceberg lettuce leaves or flour tortilla, as needed

Steps:

  • Whisk together water and cornstarch in large mixing bowl until smooth.
  • Stir in teriyaki sauce.
  • Add chicken and water chestnuts.
  • Mix to coat.
  • Marinate for 30 minutes.
  • Cook and stir in small batches in hot oil in a wok or large skillet until no longer pink.
  • Serve with rice noodles, shredded carrots and lettuce leaves or flour tortillas.

QUICK ASIAN LETTUCE CHICKEN WRAPS



Quick Asian Lettuce Chicken Wraps image

Just came up with this while trying to find a way to make chicken wraps that were flavorful enough to add some variety to the Atkins diet.

Provided by moergan

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 large chicken breasts
1/2 white onion
6 garlic cloves
1 -2 teaspoon Chinese five spice powder
3 -4 tablespoons hoisin sauce
1 -2 tablespoon soy sauce
1 -2 teaspoon black pepper
2 tablespoons butter
1 large leaves iceberg lettuce

Steps:

  • Cut chicken breasts into thin strips. Add butter to skillet and melt over medium to high heat. Add onion and garlic and cook 1 minute to get the flavors flowing into the butter. Add chicken, hoisin sauce and cook until chicken is white on the outside but still pink on the inside (approximately 5 minutes). Add the chinese five spice, black pepper and soy sauce and cook another 5 minutes on medium to high heat, reduce temperature and simmer covered 5-10 minutes so the chicken becomes tender.
  • Fold into lettuce wraps!
  • This is very filling, low carb and low calorie. Enjoy!

ASIAN CHICKEN WRAPS



Asian Chicken Wraps image

East meets west in this tasty combo that wraps Chicken Helper® chicken fried rice and rotisserie chicken into south-of-the-border tortillas for a family-pleasing dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 9

2 1/4 cups hot water
1 box Chicken Helper™ chicken fried rice
3 cups coleslaw blend (from 1-lb bag)
2 cups cubed (1/4 to 1/2 inch) deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/2 medium red bell pepper, cut into thin strips
1 tablespoon vegetable oil
2 eggs
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1/4 cup sliced green onions (4 medium)

Steps:

  • In 12-inch skillet, place hot water, seasoning mix and uncooked rice (from Chicken Helper box). Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer about 20 minutes, stirring once, until rice is tender and liquid is absorbed. If not absorbed, increase heat to medium, and cook uncovered 2 minutes longer.
  • Increase heat to medium. Stir in coleslaw blend, chicken and bell pepper. Push rice mixture to side of skillet. Heat 1 tablespoon oil in other side of skillet. Scramble eggs in oil until cooked; remove from heat. Stir eggs into rice mixture.
  • Heat tortillas as directed on package. Spoon about 3/4 cup rice mixture down center of each tortilla; sprinkle with green onions. Roll up.

Nutrition Facts : Calories 310, Carbohydrate 40 g, Cholesterol 75 mg, Fat 1, Fiber 1 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Wrap, Sodium 700 mg, Sugar 0 g, TransFat 1 g

ASIAN CHICKEN LETTUCE WRAPS



Asian Chicken Lettuce Wraps image

This can be served hot or cold. I enjoy it hot. I also use chopped chicken as I like the texture better. If you do use ground chicken, be sure to brown it for a more pleasing color and flavor.

Provided by mollypie

Categories     One Dish Meal

Time 30m

Yield 3 cups, 2-6 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 1/2 lbs ground chicken (see above note)
2 tablespoons soy sauce
1 cup Thai sweet chili sauce (mae ploy sauce or sweet hot chili sauce)
1/2 cup toasted sesame seeds
1/2 cup pine nuts (toasted)
2/3 cup rice vinegar
1/4 cup garlic (minced)
1/4 cup fresh ginger (minced)

Steps:

  • Heat oil and cook chicken until brown.
  • Add soy, mae ploy, sesame seeds, pine nuts, rice vinegar, garlic,and ginger and cook one minute.
  • Serve in ramikin garnished with ground peanuts and fresh chopped cilantro.
  • Scoop into iceberg lettuce leaves.

ASIAN CHICKEN LETTUCE WRAPS



ASIAN CHICKEN LETTUCE WRAPS image

Categories     Chicken

Number Of Ingredients 16

head iceberg lettuce or romaine lettuce leaves (whichever you prefer)
Sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar
Remaining Ingredients:
1 tablespoon sesame oil
1 slice ginger, minced
1 garlic clove, minced
2 green onions, chopped
1 lb cooked chicken breast, sliced
1 red pepper, seeded and diced
1 can water chestnuts, rinsed in warm running water and chopped
1 stalk celery, diced
1 teaspoon cornstarch mixed with 2 tablespoons water

Steps:

  • Wash the lettuce, dry, and separate the leaves. Set aside. Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside. Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken. Add the chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken. Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves. Serve.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
  • Use fresh ingredients: The fresher your ingredients, the better your wraps will taste. If possible, use organic or locally-sourced ingredients.
  • Cook the chicken thoroughly: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) to ensure that it is safe to eat.
  • Use a variety of vegetables: Vegetables add flavor, color, and texture to wraps. Try using a mix of crunchy vegetables, such as carrots and cucumbers, and softer vegetables, such as spinach and tomatoes.
  • Don't overstuff the wraps: If you overstuff the wraps, they will be difficult to eat and may fall apart. Aim to use about 1/2 cup of filling per wrap.
  • Serve the wraps immediately: Wraps are best served immediately after they are made. If you need to make them ahead of time, store them in the refrigerator for up to 24 hours.

Conclusion:

Asian chicken wraps are a delicious and versatile meal that can be enjoyed for lunch, dinner, or even as a snack. They are easy to make and can be customized to your liking. With a variety of fillings and toppings to choose from, Asian chicken wraps are a great way to get your daily dose of vegetables and protein. So next time you're looking for a quick and easy meal, give Asian chicken wraps a try!

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