Asian Slaw chicken wrap
I like this recipe because it's fresh, flavorfull, and filling without feeling heavy. The crunchy Asian slaw adds texture and brightness, while the teriyaki grilled chicken brings a savory sweetness that pairs perfectly with the tangy sesame dressing. It's also quick to make, packed with vegetables, and easy to customize for a healthy lunch or dinner.
Ingredients
Meat
- 2 chicken breasts, marinated in teriyaki sauce
Produce
- 2 cups cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup bell peppers, sliced thin
- 1/4 cup kale, chopped
- 1/4 cup cilantro, chopped
Dressing
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Other
- 4 large tortillas or wraps
Instructions
- Grill the teriyaki-marinated chicken breasts until fully cooked, then slice thinly.
- In a large bowl, combine:
- cabbage
- carrots
- bell peppers
- kale
- cilantro
- In a separate small bowl, whisk together:
- rice vinegar
- soy sauce
- sesame oil
- Pour the dressing over the slaw mixture and toss until evenly coated.
- Lay out the tortillas and place sliced grilled chicken in the center of each wrap.
- Top with the Asian slaw mixture.
- Wrap tightly, slice in half, and serve immediately.
Optional Add-Ins
- Sliced avocado
- Green onions
- Sesame seeds
- Crunchy wonton strips
- Sriracha or spicy mayo
Quick Tip
For extra flavor, let the slaw sit for 10-15 minutes before assembling the wraps so the vegetables absorb the dressing better.
