Oriental Chicken Wraps are all you love about an Oriental Chicken salad in a wrap. This wrap is stuffed with lettuce, coleslaw, chicken, chopped green onions, crunchy Chow Mein Noodles, and sliced almonds. But what makes this wrap delicious is my Asian Inspired Honey-Dijon Dressing! Then dip this wrap in a side of my Easy Teriyaki Sauce and you have a meal everyone will love!
We love wraps at our house! We make Chicken Caesar Wraps, Chicken Bacon Ranch Wraps, and Buffalo Chicken Wraps to name a few…but the one we love is our Oriental Chicken Wraps!
Applebee’s has an amazing Chicken Salad, and you can get that salad in a wrap! I always ordered the wrap because I wanted the fries…but the wrap was so dang delicious! I haven’t eaten at Applebee’s in years but I still love that salad and still love the wrap! Luckily I was able to figure out the dressing on the salad, I call it Honey Dijon Dressing and the rest of the wrap was easy to duplicate!
Honey Dijon Dressing
My Honey Dijon Dressing makes this wrap! It is made with mayo, honey, rice vinegar, sesame seed oil (makes the dressing totally spot on and gives it the perfect Asian Inspired flavor-a little goes a long way), and some Dijon mustard!
The ingredients are so simple but are delicious together! It is sweet with a touch of sharp, tangy flavor. Sesame seed oil gives it a rich slightly nutty flavor that rounds out the tangy notes from the vinegar and mayo. This dressing is spot on to Applebee’s dressing and totally Asian Inspired!
You can whip up the dressing in minutes and let it sit in your fridge while you make the rest! The dressing tastes so yummy when chilled a bit!
I double this recipe when I make my wraps. You only need 3 tablespoons for each wrap (of you use 12″ inch flour tortillas), but I make extra for dipping, or you may want to add more dressing in the wrap filling-so double it to be safe is my advice!
Teriyaki Sauce for Dipping
Making my Easy Teriyaki Sauce is totally optional! I love to dip anything and everything so I make Teriyaki Sauce to dip my wrap in!
If you decide to make it, it is easy and comes together in minutes.
You need a small saucepan and then mix together: brown sugar, low sodium soy sauce, cider vinegar, minced garlic, ground ginger, and black pepper. After the sauce comes to a boil you will mix cornstarch and cold water together (making a cornstarch slurry) and add it to the boiling sauce for thickening.
All the Stuff for Oriental Chicken Wraps
In addition to the Honey Dijon Dressing, and the Teriyaki Sauce you will need cooked chicken, chopped romaine lettuce, chopped cabbage/coleslaw mix, chopped green onions, sliced almonds, Chow Mein Noodles (the kind in the can), and then you need a huge tortilla wrap to wrap it all up in!
THE CHICKEN: You can use store bought chicken tenders, chicken nuggets or cook your own. Breaded chicken or plain chicken are both great! I use my Air Fryer Chicken Tenders and they are tasty. You can also just grill (or cook stovetop) some chicken breasts seasoned with salt and pepper and chop it up.
GREEN ONIONS: No explanation needed, just chop them up.
COLESLAW MIX/ROMAINE LETTUCE: You will need chopped romaine lettuce for the wraps. For the chopped cabbage, I buy the prepackaged, coleslaw mix that has green cabbage, red cabbage and thinly sliced carrots mixed in. I love the crunch the coleslaw blend has. You can go for straight thinly chopped cabbage without the extra added carrots and it is still delicious. The cabbage, in my opinion is perfect for added crunch and texture along with the romaine lettuce in these wraps, but you don’t even have to add it in if you prefer not to.
ALMONDS: Almonds are optional for these wraps. Thinly sliced almonds are delicious and add crunch but can be left out. You can toast them over low-medium heat in a small skillet for a few minutes if you would like, but it is not necessary.
CHINESE CHOW MEIN NOODLES: These crunchy noodles are a MUST for these wraps! What screams Oriental-Asian Inspired food better than these thin crunchy noodles. If you have no idea what I am talking about see the photo below!
FLOUR TORTILLA WRAP: I love using a really large flour tortilla wrap. The wraps I use are 12″, bigger than standard burrito flour tortillas. They make a little bigger wrap than a burrito tortilla, although those will work. See below for the wraps I use, I get them at my Walmart (in Utah), and they are perfect!
Making Oriental Chicken Wraps
The recipe below makes about 2 large wraps. The Butcher Man and myself easily split one and get filled up! You can also make the wraps on smaller flour tortillas and just put less of the filling in each one! You can add more or less (or leave out what you don’t like) of any of the ingredients.
Place all of your “salad stuff” in the center of the tortilla and mix it up with your hands so it is all evenly mixed. I drizzle about 3 tablespoons of the Honey Dijon Dressing over the “salad stuff” and mix it again with my hands or a spoon, so all of the “salad stuff” gets dressing on it. You can add more or less dressing to taste.
Fold over one end of the wrap on top of the filling. Then fold in the sides and continue rolling until it is tightly rolled up, making sure the stuffing stays stuffed in as you roll. Once it is rolled up tightly, I place the wrap, bottom side/seam side down in a skillet heated on medium heat. This gives the outside a bit of a crispy crunch. Flip the wrap over so it is top side down in the skillet so the top can browned a bit too.
I like to slice my wrap in half for eating, and love to dip it in my Easy Teriyaki sauce and a little extra Honey Dijon Dressing. We don’t ever eat anything with these wraps. They are filling and perfect on their own!
For some yummy other “wrap-type” recipes, try my Chicken Bacon Ranch Rollups, or my Cream Cheese and Chicken Rolled Tacos!
Make my Air Fryer Chicken Tenders or my Homemade Chicken Nuggets for these wraps!
Here are some products I used to make this recipe!
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Having a small saucepan is a must have in my kitchen! A small sauce pan is perfect for sauces and things don’t require a large saucepan!
Whisks in all sizes are a go-to and having different options is a game changer. For small batches of sauces or gravies I use a small/medium whisks. For soups and rouxs and pasta sauces, I use a large one! Small whisks are perfect for mixing small amounts of liquids like cornstarch slurries!
Who doesn’t love to dip? I love dipping and we have quite a lot of dipping cups in our cupboards! I love the ones above, they are perfect for sauces and dips for wraps, steak, chicken, and so much more!
Oriental Chicken Wraps
- 1/2 lb. Breaded Chicken or Chicken, diced * or more -see notes
- 1 1/2 cups Romaine Lettuce, chopped, divided in half *see notes
- 1 cup Cabbage or Coleslaw Mix, Chopped, divided in half *see notes
- Green Onions, chopped *add as much or as little
- Thin Sliced Almonds *optional – see notes
- Chinese Chow Mien Noodles *see post above for photo of these
- 1 recipe Honey Dijon Dressing *see notes for link – double the recipe if you want extra for dipping or if you want more dressing in the wrap
- 1 recipe Teriyaki Sauce *see notes for link – only make if you want it for dipping
- 12" Flour Tortilla Wraps *see post above for the wraps I love
- Place your chicken, lettuce, cabbage, green onions, chow mien noodles, and almonds in the center of your flour tortilla. Using your hands mix it all up together. **You can add more of any of the ingredients, or less to your liking.
- Drizzle about 3 tablespoons of Honey Dijon Dressing (see notes for link for recipe) over the filling, and mix it around with your hands, or a spoon, making sure the dressing is covering the filling evenly as possible.
- Take the end of the wrap and fold it over the filling. Take both ends and fold them in, and continue rolling the wrap. Stuff the filling back in as needed as you roll.
- Heat a skillet on medium heat. Place the wrap seam side/bottom down in the warm skillet. Let it brown to your liking. Turn the wrap so the top is down and can get browned.
- Cut your wrap in half for sharing or serving. You can serve this with extra Honey Dijon Dressing (if you made extra) and my Teriyaki Sauce (optional) for dipping.**Links are below in notes.
- NOTE: This recipe will make 2 large wraps. The Butcher Man and I can easily split one and so can my boys (one of my boys will not touch these!) So double the recipe if you need more than 2 large wraps. You can use smaller flour tortillas to make smaller wraps and just evenly distribute the ingredients for how big your tortillas are.
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