Agile in the kitchen

Asian chicken wrap

On a blue and white horizontal striped background, a plate with an Asian chicken wrap with green lettuce and diced chicken and a blue napkin crumbled up.
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It is getting closer to summer and warmer weather where I live. This is the time when we start to be outside more, maybe a picnic in the park is on the calendar and it is time to start thinking of food you can easily bring outside. This Asian inspired chicken wrap, is just that.

Using cooked chicken, which you might have saved from dinner the night before. Shredded carrots in an Asian dressing and some spicy mayonnaise. This wrap will definitely be popular.

On a blue and white horizontal striped background, from the left, a flower shaped bowl with dressing, a plate with an Asian chicken wrap with green lettuce and diced chicken and a blue napkin crumbled up.
Asian chicken wrap with diced chicken

Picnic food

There is something special about eating outside in the sun. Food always tastes differently when eating outside. I like to go on long bike rides in the country side and find some place to sit down and refuel. This is the type of food I will bring with me. A salad which I can choose to roll up in the bread, or eat as is with a fork and the bread on the side.

They used to sell these really tasty Lebanese bread wraps at my local grocery store, but now I can’t find them anymore which is a shame, but using regular tortilla wrap is working as well. But if you can get a hold of Lebanese bread or Arabic bread that they are sometimes called, this is the best bread to use with these wraps. As these bread are two layered, they give some extra sturdiness to the filling, which can be a bit wet and you don’t want your wrap to leak, especially if you plan to make the wraps at home and bring them to a picnic and perhaps not eat them right away.

When I make any picnic, I like to prepare all the ingredients in small containers, and assemble them on site. I find that easier to avoid soggy wraps and sandwiches.

On a silver background with a green table cloth, an Asian chicken wrap on a plate made with shredded chicken and dressing on top.
Asian chicken wrap with shredded chicken

Carrots

I have previously talked about my problems with carrots and keeping them fresh for longer. So I am always happy when I can use them in various dishes to make them last. The shredded carrots in this recipe are marinated in the sauce and then fried with the chicken.

To make sure that the shredded carrot does not end up being one soggy mess, shred the carrots on your widest setting, or use a cheese slicer or potato peeler to make long strands of the carrots. This will help keep their shape even in the frying pan and mixed with the other ingredients.

On a silver metal background and a green table cloth there are three bowls of similar size, one with shredded chicken, one with shredded carrot and one with a soy sauce based dressing
Ingredients to make Asian chicken

Optional Extras

Make it even better with the optional extras. Some crispy, crunchy lettuce and this Asian cucumber salad which I use in so many ways, whenever I can to spice up any dish.

On a blue and white horizontal striped background, a plate with an Asian chicken wrap with green lettuce and diced chicken and a blue napkin crumbled up.
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Asian chicken wrap

This Asian inspired chicken wrap uses cooked left over chicken, shredded carrots and spicy mayonnaise. Pack your picnic basket and bring it to the park.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Lunch
Cuisine: East Asia
Keyword: chicken, picnic, spicy
Servings: 4 portions

Ingredients

  • 200 g pre-cooked chicken
  • 2 carrot thinly sliced
  • 2 cm ginger grated
  • 4 tbsp soy sauce
  • 2 + 2 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 fresh chili sliced
  • 4 wholewheat wraps

Creamy Shiraza 3-2-1 Dressing

  • 3 tbsp Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp Shiraza

Optional extras

  • lettuce
  • cucumber
  • sweet peppers
  • spring onions

Instructions

  • Cut the chicken into smaller pieces, or use a fork if chicken is very tender.
  • Slice the carrot thinly or use a cheese slicer to cut thin slices.
  • Grate the ginger and mix it with the soy sauce, 2 tbsp sesame oil and rice wine vinegar.
  • Cut the chili in half, length wise. Take out the seeds, cut the chili into smaller pieces. Add to soy sauce mix.
  • Heat the remaining sesame oil in a frying pan and heat the chicken, add in the carrots and the soy sauce vinaigrette.
  • Mix all the ingredients to the creamy Shiraza 3-2-1 dressing to desired taste.
  • Lay out your wraps and add lettuce to the bottom of your wrap, separate the chicken mix equally on the four wraps.
  • Add any vegetables desired and finish with 1 tbsp of 3-2-1 dressing before rolling up the wraps, ready to serve.

Notes

I make these wraps for lunch the day after I have cooked chicken, when I already have chicken ready, but you can also buy pre-cooked chicken from the store, usually in the prepared food section.
If you prefer less heath, use only 1/2 chili, and make your dressing without the Shiraza.

Substitutes

You can vary this chicken wrap endlessly with different kind of protein substitutes. I have made this with tofu which I cut up in small pieces and quickly fried. But I am sure that you can use other kinds of meat as well as chickpeas for similar results, the flavour is in the carrot marinade.

One response to “Asian chicken wrap”

  1. Creamy sriracha 3-2-1 dressing – Agile in the kitchen

    […] I have used this 3-2-1 dressing to make Asian chicken wraps it adds a bit of creaminess to these wraps and marry well with the chicken and carrot […]