Asian Chicken Wrap

READY IN: 20mins
Recipe by Mirj

My daughter has a friend with a Filipina caregiver for her grandfather. The last time she was at her house they made these together. It's a fun thing to make with your kids, and pretty good to eat, as well!

Top Review by Rita~

Very good. I used chicken breast that I made.I used only 1 red pepper and found not to even use it all. And cut the oil in half. And I would say cilantro is a must!This is a great recipe to play with. I had two wraps the second one I added leftover Lemon Rice recipe #75113 to it. Yummy!

Ingredients Nutrition


  1. Remove and discard the skin from the chicken.
  2. Pull the chicken from the bone and shred the meat, with your fingers or 2 forks, into long shreds no more than 1/4 inch wide (this should go quickly; if it seems slow, just use a knife to cut the chicken into long, thin pieces).
  3. Put the chicken in a large bowl.
  4. Seed the peppers and cut them into long strips (similar to the chicken shreds).
  5. Put them in the bowl along with lettuce or cabbage.
  6. In a small bowl, combine oil, vinegar and peanut butter and use a whisk or fork to blend evenly.
  7. Add soy sauce, red pepper flakes, sugar and ginger.
  8. Stir to blend.
  9. Stir the dressing into the chicken.
  10. Taste and add salt and pepper if you like.
  11. Warm the tortillas directly over a gas flame or in a dry skillet on an electric burner.
  12. Warming each should take about 15 to 30 seconds.
  13. Turn the tortilla over and over again until it is warm and pliable.
  14. Stack and repeat until finished.
  15. Divide filling among tortillas (about 1 cup each), placing filling in a wide strip a little below the center of the tortilla.
  16. Fold each edge over the sides of the filling, then fold up the bottom and roll to enclose the filling entirely.
  17. You can make these hours ahead, wrapping them tightly in plastic wrap.

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