Can I make this recipe ahead of time?

We don’t recommend assembling the wraps ahead of time as they’re likely to become soggy. However, you can store the chicken salad mixture in an airtight container in the fridge for up to three days.

How should I serve Asian chicken salad wraps?

Pair these wraps with all your favorite sides for a complete meal! Some of our favorite options include air fryer asparagus fries , kale chips , and sweet potato fries .

Can I freeze this recipe?

We don’t recommend it as it’s not likely to thaw well.

What else can I add to these wraps?

For extra bulk, stuff the wraps with extra produce like shredded carrots, water chestnuts, fresh cilantro, or scallions.!

Asian Chicken Salad Wraps

Name: Asian Chicken Salad Wraps (Gluten-Free)
Prep time: 15 min
Total time: 15 min
Cuisine: asian
Ingredients: 2 cups (10-12 ounces) diced or shredded cooked chicken breasts; 3 green onions (green portion only), finely chopped; 1 mango (1/2 to 3/4 cup) chopped mango; 1 cup finely shredded cabbage or coleslaw mix; 5 to 6 gluten-free tortillas (6 inch) and/or lettuce leaves; 1/4 cup plain yogurt or non-dairy yogurt; 1 to 2 Tablespoons extra virgin olive oil; 1 Tablespoon rice vinegar (lemon or lime juice may be substituted); 1 Tablespoon honey; 2 teaspoons organic white miso paste (see notes for substitutes); 1/2 teaspoon minced garlic or 1/4 teaspoon garlic powder; Kosher salt and ground black pepper, to taste

Description

Make these Asian chicken salad wraps with simple ingredients for a mayo-free, sweet, and tangy recipe perfect for meal prep!

Ingredients

Units Scale

Salad

2 cups (10-12 ounces) diced or shredded cooked chicken breasts
3 green onions (green portion only), finely chopped
1 mango (1/2 to 3/4 cup) chopped mango
1 cup finely shredded cabbage or coleslaw mix
5 to 6 gluten-free tortillas (6 inch) and/or lettuce leaves

Dressing

1/4 cup plain yogurt or non-dairy yogurt
1 to 2 Tablespoons extra virgin olive oil
1 Tablespoon rice vinegar (lemon or lime juice may be substituted)
1 Tablespoon honey
2 teaspoons organic white miso paste (see notes for substitutes)
1/2 teaspoon minced garlic or 1/4 teaspoon garlic powder
Kosher salt and ground black pepper, to taste

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Instructions

In a large bowl, combine the chicken, green onions, mango, and shredded cabbage. Set aside.
In a small bowl, whisk together the yogurt, oil, rice vinegar, honey, miso, and garlic until combined.
Pour the dressing over the chicken mixture; toss to coat. Season to taste with salt and black pepper.
Place a lettuce leaf on each tortilla; top with chicken mixture then Roll up tightly! For grain free/low carb options, replace tortillas with large lettuce leaves.
Store chicken salad in an airtight container in the fridge for up to 3 days.

Notes

Miso Substitute – Whisk together 1 Tablespoon creamy almond butter, cashew butter, or tahini with 2 teaspoons gluten-free tamari sauce or coconut aminos.

Prep Time: 15 minutes
Category: Dinner
Method: no bake
Cuisine: asian

Nutrition

Serving Size: 1 wrap using a gluten free tortilla
Calories: 270
Sugar: 11.8 g
Sodium: 287 mg
Fat: 7.5 g
Saturated Fat: 1 g
Carbohydrates: 36.8 g
Fiber: 2.5 g
Protein: 19.2 g
Cholesterol: 59.4 mg