Description
A vibrant and crunchy Asian Chicken Salad Wrap combining crispy air-fried chicken strips with fresh Romaine lettuce, tri-colored coleslaw, crunchy chow mein noodles, and sliced almonds, all tossed in a creamy honey sesame dressing and wrapped in warm flour tortillas. Perfect for a quick, flavorful lunch or light dinner.
Ingredients
Scale
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup honey
- 3 tablespoons rice vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sesame oil
For the Wraps:
- 4 large crispy chicken strips
- 2 Romaine lettuce hearts
- 1 1/2 cups tri-colored coleslaw
- 1/4 cup chow mein noodles
- 2 tablespoons sliced almonds
- 4 large flour tortillas, warmed slightly
Instructions
- Cook the Chicken Strip: Air fry the chicken strips according to the package directions, ensuring they are cooked thoroughly and crispy, then chop them into small bite-sized pieces for easy wrapping.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, honey, rice vinegar, Dijon mustard, and sesame oil until the mixture is smooth and creamy, providing a sweet and tangy flavor base for the salad.
- Prepare the Lettuce: Trim the ends of the Romaine lettuce hearts, slice each lengthwise into thirds, then cut those into thin ribbons to add a fresh, crunchy texture.
- Toss the Salad: In a large bowl, combine the chopped chicken, lettuce ribbons, tri-colored coleslaw, chow mein noodles, and sliced almonds. Pour the dressing over and toss everything together until all ingredients are evenly coated.
- Assemble the Wraps: Divide the salad mixture evenly among the warmed flour tortillas. Roll each tortilla tightly around the filling. Optionally, toast the wraps in a skillet over medium heat until the tortillas turn golden brown to add a warm, crisp exterior.
- Serve: Slice the wraps in half diagonally and serve immediately to enjoy the mix of flavors and textures at their freshest.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter dressing variant.
- For extra heat, add a dash of sriracha to the dressing.
- Gluten-free wraps can be used to accommodate dietary restrictions.
- Tri-colored coleslaw usually includes purple cabbage, green cabbage, and carrots for a colorful crunch.
- Toast the wraps gently without oil to keep them light and crispy.
