Asian Chicken Salad Wraps Recipes

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GINGERY CHICKEN SALAD LETTUCE WRAPS



Gingery Chicken Salad Lettuce Wraps image

Poaching chicken with ginger, coriander and scallions and then tossing it in a chili-ginger dressing infuses it with tons of spicy, tangy, herbal flavor. Serving the salad in lettuce cups keeps it light and refreshing.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

4 coins fresh ginger
2 sprigs coriander
3 scallions
1 small carrot, halved
1 1/2 pounds skinless chicken breasts halves, on the bone
4 cups chicken broth, homemade or low-sodium canned
2 kirby cucumbers, seeded and diced
1/4 medium jicama, peeled and diced
1/2 cup cilantro leaves, roughly chopped
1 cup grape tomatoes, halved
1 scallion (white and green), thinly sliced
1/4 cup toasted cashews, chopped
Low-Fat Ginger Dressing, recipe follows
1 head Boston lettuce, leaves
1 lime, juiced (about 2 tablespoons)
1 tablespoon freshly grated peeled fresh ginger
1 tablespoon soy sauce
1 teaspoon Asian chili paste, such as sambal oelek
2 teaspoons Southeast Asian fish sauce
1/4 teaspoon kosher salt
1 tablespoon broth from poaching chicken
2 tablespoons extra-virgin olive oil

Steps:

  • Put the ginger, coriander, scallions, carrot, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid, about 30 minutes. Bone and pull the chicken into bite-size pieces. Save the broth.
  • Toss the chicken with the remaining salad ingredients and toss with the dressing. Wrap about 1/3 cup of the salad in a lettuce leaf. Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.
  • Whisk the lime juice, ginger, soy, chili, fish sauce, salt and broth in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

Nutrition Facts : Calories 375 calorie, Fat 16 grams, SaturatedFat 3 grams, Carbohydrate 14 grams, Fiber 4 grams, Protein 45 grams

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-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 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.

FRESH ASIAN CHICKEN SALAD WRAPS



Fresh Asian Chicken Salad Wraps image

Found in Healthy Cooking Magazine and was amazed at how easy this was to throw together. ** Rotisserie chicken or leftover grilled chicken would be a great cooked chicken to use for this recipe. Time does not include cooking the chicken as it is to be cooked prior to assembling these wraps. ** A great sub idea that I'm going to try is the prepacked shredded cabbage, carrots and broccoli mix.

Provided by HokiesMom

Categories     Lunch/Snacks

Time 20m

Yield 6 wraps, 6 serving(s)

Number Of Ingredients 13

3 cups chicken, cooked and shredded
4 green onions, finely chopped
1 cup cabbage, finely shredded (I like to use a mix of green and purple cabbage)
1/2 cup carrot, shredded
3 tablespoons seasoned rice vinegar
3 tablespoons canola oil
2 tablespoons honey
1 tablespoon water
1 garlic clove, halved
1/4 teaspoon ground ginger
1/4 teaspoon ground pepper
6 lettuce leaves (I prefer Romaine)
6 whole wheat tortillas (8 inch size)

Steps:

  • In a large bowl, combine the chicken, onions, cabbage, and carrot.
  • For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
  • Pour the dressing over the chicken and vegetables and toss to coat well.
  • Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.

Nutrition Facts : Calories 244.9, Fat 10.2, SaturatedFat 0.9, Sodium 476.2, Carbohydrate 34.5, Fiber 1.2, Sugar 7.1, Protein 5.3

ASIAN CHICKEN WRAPS



Asian Chicken Wraps image

Make and share this Asian Chicken Wraps recipe from Food.com.

Provided by Chef EBHMOM1

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup orange juice
1 tablespoon sugar
1 tablespoon rice wine vinegar
1/4 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1/2 cup uncooked instant brown rice
8 ounces lean ground beef
2 teaspoons minced garlic
2 teaspoons minced ginger
1 medium red pepper, cut into strips
6 scallions, thinly sliced
2 tablespoons hoisin sauce
8 lettuce leaves
radish sprouts

Steps:

  • Sauce: Whisk ingredients, set aside.
  • Wraps: Make instant Brown Rice as package directs, omitting butter.
  • Cook beef, garlic and ginger in large nonstick skillet over medium high heat for 3 minutes. Add red pepper strips, cook minute more until heated. Remove from heat stir in scallions and hoisin sauce.
  • Divide rice then beef mixture among the lettuce leaves, Top with radish sprouts, drizzle sauce on top.

Nutrition Facts : Calories 212.4, Fat 6.6, SaturatedFat 2.5, Cholesterol 37.4, Sodium 186.3, Carbohydrate 24.1, Fiber 2.4, Sugar 9.3, Protein 14.2

ASIAN CHICKEN SALAD WRAPS RECIPE - (4.5/5)



Asian Chicken Salad Wraps Recipe - (4.5/5) image

Provided by LRay

Number Of Ingredients 6

1 pound deli chicken salad
1/2 cup thinly sliced fresh snow peas
1/2 cup crunchy rice noodles (such as La Choy)
1 tablespoon grated fresh ginger
4 sun-dried tomato sandwich wraps
4 tablespoons chopped fresh cilantro

Steps:

  • Stir together chicken salad, snow peas, rice noodles and ginger. Spread each wrap with 1/2 cup chicken salad mixture; sprinkle each with 1 tablespoon cilantro. Roll up tightly, and cut in half and serve! Southern Living May 2013

ASIAN VEGETABLE AND CHICKEN WRAP



Asian Vegetable and Chicken Wrap image

This is from the Today's Kitchen Cookbook. You can serve this as a salad, entree, or wrap. Recipe courtesy chef Cary Neff. Please see my recipe #228999 for the sesame dressing

Provided by cookiedog

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 cup finely shredded bok choy
1/2 cup finely shredded napa cabbage
2 tablespoons julienned water chestnuts
1/3 cup julienned carrot
1/4 cup julienned shiitake mushroom
4 tablespoons sesame dressing
8 ounces grilled chicken breasts
2 whole wheat tortillas
1/4 cup sunflower sprouts

Steps:

  • Heat a medium saute pan over medium high heat and add the vegetables.
  • Stir-fry for about 1 minute and add the Sesame Dressing. Cook another 2 minutes.
  • Remove from heat and set aside.
  • Slice the chicken into strips and add to the vegetables and toss.
  • Lay the tortillas on a cutting board.
  • Divide the filling among the tortillas.
  • Top with sunflower sprouts.
  • Fold in the sides of the wrappers and begin folding from the bottom to form the wrap.
  • Cut each wrap in half and serve.

Nutrition Facts : Calories 488, Fat 20.8, SaturatedFat 3.4, Cholesterol 96.4, Sodium 870.8, Carbohydrate 32.8, Fiber 1.5, Sugar 4.3, Protein 41.3

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