Soy-Free Asian Chicken Wrap
Experience the delightful fusion of fresh and bold flavors with this Soy-Free Asian Chicken Wrap recipe, perfect for a quick yet satisfying meal. Juicy, perfectly seasoned chicken breasts are paired with crisp lettuce leaves, vibrant veggies like red bell pepper, cucumber, and julienned carrots, and drizzled with a tangy homemade dressing made from sesame oil, rice vinegar, honey, and a hint of zesty lime. All wrapped up in soft tortillas, these handheld wonders offer a tasty, soy-free twist on a beloved classic. Ready in just 35 minutes, this recipe is ideal for a light lunch, meal prep, or a wholesome dinner that the whole family will love. Fresh, flavorful, and allergy-friendly, this wrap will become your new go-to!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 leaves lettuce leaves
- 1 medium red bell pepper
- 1 large carrot
- 1 medium cucumber
- 2 stalks green onions
- 4 pieces large tortillas
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large lime, juiced
Instructions
Start by preparing the chicken breasts. Season them with salt and black pepper on both sides.
Heat a skillet over medium-high heat and add 1 tablespoon of sesame oil.
Cook the chicken breasts for about 6-7 minutes on each side or until fully cooked and no longer pink in the center.
Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
While the chicken is resting, prepare the vegetables. Thinly slice the red bell pepper and cucumber. Julienne the carrot and chop the green onions finely.
In a small bowl, whisk together the remaining tablespoon of sesame oil, rice vinegar, honey, minced ginger, minced garlic, red pepper flakes, and lime juice to make the dressing.
Place the large tortillas on a clean surface. Lay one lettuce leaf on each tortilla as the base.
Add sliced chicken, red bell pepper, carrot, cucumber, and green onions evenly among the wraps.
Drizzle each with the prepared dressing.
Wrap the tortillas tightly, folding in the sides as you roll to create a neat wrap.
Slice each wrap in half diagonally and serve immediately.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2701 mg | 117% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 32.7 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2034 mg | 43% | |
*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.
