Gluten-Free Asian Chicken Wrap
Savor the bold and zesty flavors of our Gluten-Free Asian Chicken Wrap, a deliciously wholesome meal that comes together in just 35 minutes! Featuring tender, perfectly grilled chicken marinated in a tantalizing blend of gluten-free soy sauce, sesame oil, lime juice, honey, and aromatic spices, this recipe is a medley of fresh vegetables and vibrant toppings. Crunchy shredded cabbage, sweet carrots, crisp red bell peppers, and a sprinkle of green onions, cilantro, and crushed peanuts offer a delightful contrast in texture and taste. Wrapped in soft, gluten-free tortillas, these wraps are perfect for lunch, dinner, or on-the-go meals. Add a drizzle of Sriracha for a spicy kick and enjoy a satisfying combination of healthy, gluten-free, and Asian-inspired goodness in every bite!
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Recipe Information
Ingredients
- 3 tablespoons gluten-free soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 2 pieces boneless, skinless chicken breasts
- 4 pieces gluten-free tortillas
- 2 cups shredded cabbage
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 3 pieces green onions, sliced
- 0.5 cup fresh cilantro, chopped
- 0.25 cup crushed peanuts
- Sriracha (optional)
Instructions
In a small bowl, whisk together the gluten-free soy sauce, sesame oil, lime juice, honey, minced ginger, and minced garlic to create the marinade.
Place the chicken breasts in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours.
Preheat your grill or a grill pan over medium-high heat.
Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
Remove the chicken from the grill and let it rest for a few minutes before slicing it thinly against the grain.
While the chicken is resting, warm the gluten-free tortillas according to the package instructions.
To assemble the wraps, place a tortilla on a flat surface. Lay down a portion of shredded cabbage, julienned carrot, and red bell pepper slices.
Add a few slices of grilled chicken on top of the vegetables.
Sprinkle with sliced green onions, chopped cilantro, and crushed peanuts.
For a spicy kick, optionally add a drizzle of Sriracha.
Roll up the tortilla tightly to enclose the filling.
Repeat with the remaining tortillas and serve the Asian chicken wraps immediately.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4039 mg | 176% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 40.0 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2669 mg | 57% | |
*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.
