For a fantastic quick and easy lunch or dinner option, look no further than this Asian Chicken Salad Wrap. Made with crispy chicken strips, chopped salad, chow mein noodles, and a creamy honey-sesame dressing, then stuffed in a tortilla and lightly toasted.

This chicken wrap recipe has just the right crunch, is bursting with flavor, and so satisfying.

Asian Chicken Salad Wrap Recipe

I think salad is a tough one to get kids on board with. But both of mine actually like it, and I’m as happy about that as one can imagine! One of their favorites is my popular Applebee’s Asian Chicken Salad copycat that has a honey-sesame dressing. Over the years it has become a staple for dinnertime and I eventually converted into these Asian Chicken Salad Wraps so they could easily enjoy it at school, too.

Made with crispy chicken strips, romaine lettuce, coleslaw, chow mein noodles, and an incredible tasting creamy dressing, all wrapped up like a burrito and toasted, they are crazy delicious and so easy to whip up!

Ingredients Needed

You only need a handful of simple ingredients to make these chicken wraps.
(Scroll below to the printable recipe card for details and measurements.)

• Crispy Chicken Strips – These are breaded, frozen chicken strips. Air fry (or bake) according to package directions, then chop into pieces. Foster Farms, Tyson, and Perdue all work great, just make sure to use crispy chicken strips and not chicken nuggets.
• Romaine lettuce – You can buy hearts of Romaine and chop them or buy them bagged and already chopped. You could also use a mix of romaine and iceberg.
• Bagged coleslaw mix – You can make your own coleslaw mix, but the bagged kind makes these wraps so easy.
• Sliced almonds – Provides a nice nutty flavor.
• Chow mein noodles – The crunchy kind that comes in a canister or bag. Not the chewy kind used in stir fry.
• Dressing – I make the honey-sesame dressing from scratch. It’s a simple but amazing creamy mixture of honey, mayonnaise, Dijon mustard, rice wine vinegar, and sesame oil that coats the filling.
• Flour Tortillas – You’ll need large 10-inch flour tortillas for these chicken wraps, since we’re rolling them up like a burrito.

How to Make Asian Chicken Salad Wraps

These chicken wraps are so simple to make in just 15 minutes, but are packed with flavor and quite hearty and filling.
(Scroll below to the printable recipe card for details and measurements.)

1. Air fry and chop the chicken strips. Air fry the chicken strips according to the package directions. Remove and allow to cool slightly, then chop up into very small pieces.
2. Make the dressing. Combine all the dressing ingredients together until incorporated and creamy.
3. Make the chopped salad. Dump the chopped romaine, coleslaw, chow mein noodles, and sliced almonds into a large mixing bowl. Add in the chopped chicken. Drizzle the dressing over the top and gently toss so everything gets evenly coated.
4. Build the wraps. Divide the mixture between four large flour tortillas near the bottom of the tortilla, then roll up like a burrito.
5. Toast the wraps. Warm up just a touch of olive oil in a large nonstick skillet over medium heat, swirl to coat. Place wrap seam-side down and cook until golden brown on both sides.
6. Serve. Slice the wraps in half on a slight diagonal and enjoy!

Recipe Variatons

• Try it with broccoli slaw. Sometimes I swap out the coleslaw with broccoli slaw and it’s also really good.
• Omit the nuts and chow mein noodles. I love the textural crunch and flavor you get from the nuts and chow mein, but these wraps are still good without them.
• Buy an Asian Salad kit. Most supermarkets have a variety of salad “kits” now where everything is already chopped and packaged together. The Asian salad kits I’ve seen come with a vinaigrette, though and not my preference over the creamy honey-sesame dressing, but still good!
• Don’t toast them. If preferred, you can certainly wrap up the filling and enjoy…no need to toast them.

Serving and Storage

As mentioned above, you can skip the toasting step if preferred. They’re still delicious without the exterior crunch.

These wraps are best served right away, but they will keep in the refrigerator up to 2 days. Make sure to wrap them tightly in foil. Enjoy cold or briefly toast again in a fry pan.

More Easy Sandwiches & Wraps:

• Chicken Caesar Wrap
• Crispy Chicken Sandwich
• Tomato Sandwich
• Barbecue Chicken Wrap
• Thai Chicken Wraps

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!