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Home Recipe Index Lunch & Dinner

Asian Chicken Wraps

5 /5
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Polly Conner
By: Polly ConnerPosted: 6/27/22Updated: 3/1/25

This post may contain affiliate or sponsored links. Please read our disclosure policy.

Asian Chicken Wraps are simply soft flour tortillas filled with a savory saucy mixture of ground chicken, sautéed veggies, and brown rice.

A hand holding an Asian chicken wrap that's cut in half. this …


 
Table of Contents
  • What Are Asian Chicken Wraps?
  • How to Make Asian Chicken Wraps
  • Can I Freeze This Meal?
  • More Chicken Recipes Like This One
  • Asian Chicken Wraps

What Are Asian Chicken Wraps?

A recipe that Rachel has been digging for a while is Chicken Lettuce Wraps. Every time it has been brought up, she reminds me of how good it is.

Since my blogging buddy is usually pretty spot on with her recipe recommendations, I threw it on the meal plan and gave it a whirl.

I shouldn’t be surprised by this but I liked it! So did my husband. To be honest, my kids weren’t big fans, but I think that was primarily because it looked suspicious through their eyes.

A serving bowl with Asian chicken wraps filling in it

A few nights later, the plan was to have the leftovers for dinner, but I was out of lettuce. Luckily, we had tortillas so I thought I’d give it a whirl in those. 

Guess what? We liked them even more! But, if big lettuce leaves are your wrap of choice, you do you.

How to Make Asian Chicken Wraps

These make a great weeknight dinner because everything is done in the same pan on the stove.

Asian lettuce wrap filling in a skillet with veggies.

You’ll first brown the ground chicken. After that, you’ll create a delicious sauce. Once that has simmered a bit, you’ll toss in the veggies for a quick saute.

What results is a great filling that can be served on lettuce or in a tortilla wrap.

An open Asian chicken wrap with a bowls of rice and chopped green onion next to it.

Can I Freeze This Meal?

It’s no secret we are big fans of freezer meals around here. In fact, we have 2 freezer meal cookbooks, 1 Hour Freezer Prep Sessions, and even a round-up with 70+ freezer meal recipes that you will love!

So, we definitely have freezer meal instructions for this recipe.

Chicken lettuce wrap filling and browni rice in separate freezer bags.

The best way to freeze this is to fully cook the filling and freeze it alongside the wraps, which is similar to what we do in recipes like our Southwest Chicken and Bacon Wraps.

Asian Chicken Wraps would be a great meal to take a new mom or to meal prep ahead of time to take to work for lunches.

More Chicken Recipes Like This One

Looking for more kid-friendly, delicious recipes? Here are similar ones.

A hand holding southwest chicken wraps with sauce dripping out.

Southwest Chicken and Bacon Wraps

A grilled chicken sandwich with lettuce, tomato, bacon, and cheese on it.

The Ultimate Grilled Chicken Sandwich

Freezer-friendly lunch wrap cut in half on a plate with fresh fruit.

Make Ahead Lunch Wraps

Honey dijon chicken sandwiches on a cutting board.

Honey Dijon Chicken Sandwiches

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

A hand holding two halves of an Asian Chicken wrap.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

Asian Chicken Wraps

A delicious twist on Asian lettuce wraps. Add a tortilla for a whole different, healthy dinner. Asian Chicken Wraps are also freezer friendly and would make a great meal to take to others.

Yield: 4 servings (2 tortillas per person) 1x
Prep: 5 minutesCook: 20 minutesTotal: 35 minutes
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Ingredients

  • 1 pound lean ground chicken (or sub ground turkey or beef)
  • 1 tablespoon cooking oil
  • 1 large yellow onion, finely chopped (I usually cut this back to 1/2 onion)
  • 2 cloves fresh garlic, minced
  • 2 tablespoons soy sauce, or to taste
  • 1/2 cup hoisin sauce
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons rice wine vinegar
  • Sriracha sauce or any hot sauce, to taste
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1/2 bunch green onions, chopped
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 4 teaspoons sesame oil
  • 8 whole wheat flour tortillas
  • Optional: 2 cups cooked brown rice or coconut rice

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. In a large skillet over medium-high heat, heat 1 tablespoon of cooking oil. Brown the ground chicken, stirring often. Drain the grease, transfer the chicken to a plate, and set aside.
  2. Saute the yellow onion in the same pan until tender, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and hot sauce to the onions. Stir and let simmer 1-2 minutes.
  3. Stir in chopped water chestnuts, green onions, shredded carrots, shredded cabbage, browned meat and sesame oil, and continue cooking until the onions, carrots, and cabbage just begin to wilt, about 3-4 minutes. If mixture seems too dry, add more hoisin sauce and/or soy sauce to taste (just be cautious, as it can get too salty). (Freezing instructions begin here.)
  4. To serve, allow each person to spoon a portion of the meat mixture into a tortilla. Prepare to get messy and enjoy! Optional: Add cooked brown rice or coconut rice to the tortilla and then top with mixture.

Freeze For Later: Cook the veggie/meat mixture according to recipe, let it cool completely, and then freeze in a large freezer bag alongside a package of tortillas.

Prepare From Frozen: When ready to serve, thaw veggie/meat mixture and tortillas. Warm the meat mixture either in microwave and over low heat on the stove.

© Author: Polly Conner
Cuisine: Asian Method: Stove Top

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Polly Conner

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.

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  1. Janelle Maland says

    Posted on 5/8/24 at 9:36 am

    Super easy to make and it turned out delicious. I love your meal plans!

    Reply
    • Rachel Tiemeyer says

      Posted on 5/9/24 at 7:59 am

      So happy to hear our menu plans and this recipe are helpful. Thanks for taking the time to leave a comment and review, Janelle!

      Reply
  2. Crystal says

    Posted on 10/25/22 at 8:29 pm

    I made a keto version using no auger sweet chili sauce instead of hoisin sauce and Cut da Carb wraps

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 10/26/22 at 9:33 am

      Hi Crystal. Thank you for taking the time to leave a review and let others know about the substitutions that worked for you.

      Reply
  3. Marie says

    Posted on 6/25/16 at 2:15 pm

    Hi, I’m a homeschool mom who is trying to figure out this whole freezer meal thing. I have a quick question, could you assemble the wraps and stick them in the freezer so all you need to do is grab, nuke and go? Thanks!

    Reply
    • PollyPolly says

      Posted on 6/25/16 at 8:04 pm

      You bet. Both methods would work. With this recipe, you would pretty much assemble the entire recipe as it is written and instead of eating it, just freeze it! You could freeze the wraps individually or all together in a dish.

      Reply

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