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Asian Chicken Wraps are soft flour tortillas are filled with a combination of ground chicken, sautéed veggies, and a delicious blend of seasonings. The hoisin sauce takes them over the top.
What Is an Asian Chicken Wrap?
A recipe that Rachel has been digging for a while is the Asian 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 menu 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 Them?
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
- Asian chile pepper 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 Asian (dark) sesame oil
- 8 whole wheat flour tortillas
- Optional: 2 cups cooked brown rice
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Make It Now:
- In a large skillet or pot over medium-high heat, brown the ground chicken in 1 tablespoon of oil, stirring often. Drain the grease, transfer to a plate, and set aside.
- Saute the yellow onion in the same pan over medium heat until tender, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and chile pepper 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 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.