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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.