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Asian Chicken Wraps are simply soft flour tortillas filled with a savory saucy mixture of ground chicken, sautéed veggies, and brown rice.
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 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.
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.
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.
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.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 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
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Make It Now:
- In a large skillet over medium-high heat, heat 1 T of cooking oil. Brown the ground chicken, stirring often. Drain the grease, transfer the chicken to a plate, and set aside.
- 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.
- 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.)
- 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 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.