Dairy-Free Asian Chicken Wrap
Experience bold, vibrant flavors with this Dairy-Free Asian Chicken Wrap recipe, a perfect balance of freshness and savory goodness. Juicy marinated chicken is infused with soy sauce, sesame oil, garlic, and ginger, then stir-fried to perfection. Crisp vegetables like julienned carrots, cucumbers, bell peppers, and shredded cabbage offer a refreshing crunch, while a tangy sriracha-lime dressing ties it all together beautifully. This wholesome dish is wrapped in warm flour tortillas and topped with fragrant cilantro for an irresistible handheld meal that’s light yet satisfying. Quick to prepare, dairy-free, and rich in Asian-inspired flavors, these wraps are ideal for a healthy lunch or easy weeknight dinner.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon fresh ginger
- 2 cloves garlic cloves
- 1 medium carrot
- 1 medium cucumber
- 1 medium red bell pepper
- 2 green onions
- 1 cup cabbage
- 4 large flour tortillas
- 0.25 cup cilantro
- 1 lime
- 2 teaspoons sriracha sauce
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of honey, grated fresh ginger, and minced garlic cloves to make a marinade.
Cut the chicken breast into thin strips and add to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 15 minutes.
While the chicken is marinating, julienne the carrot, cucumber, and red bell pepper. Thinly slice the green onions and shred the cabbage. Set all the vegetables aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken along with the marinade and cook until the chicken is cooked through and no longer pink, about 10-12 minutes.
In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, the juice of the lime, and the sriracha sauce to make a dressing.
Warm the flour tortillas in a microwave for about 10 seconds or until pliable.
To assemble the wraps, lay a tortilla flat and layer with cooked chicken, prepared vegetables, a sprinkle of cilantro, and a drizzle of the prepared dressing.
Roll the tortilla tightly around the fillings, tucking in the edges as you roll. Slice in half for easier handling if desired.
Repeat with the remaining tortillas and serve immediately.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5866 mg | 255% | |
| Total Carbohydrate | 158.6 g | 58% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 37.9 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2722 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
