Asian chicken and veggie tortilla wraps

Total Time
18 min
6 min
12 min
These filling and hearty wraps can be made as a fun and creative lunch in under 20 minutes. All you have to do is cook down some coleslaw mix, scallions, and red pepper flakes to let the cabbage soften a little. Add the cooked chicken so it can heat through, then stir in dry roasted peanuts, chopped basil, and fresh mint. A simple dressing of lime juice, sesame oil, and soy sauce really ties the rest of the ingredients together. Feel free to use this quick dressing recipe for any type of Asian-inspired sandwich or salad that you may make in the future.


Packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)


4 medium, thinly sliced

Red pepper flakes


Cooked boneless skinless chicken breast

1 cup(s), chopped, finely chopped

Unsalted dry roasted peanuts

2 Tbsp, chopped


2 Tbsp, chopped

Fresh mint leaves

2 Tbsp, chopped

Fresh lime juice

4 tsp

Dark sesame oil

2 tsp

Less sodium soy sauce

2 tsp

Fat free flour tortilla

2 large, (10-inch each), burrito-size, warmed

Cooking spray

1 spray(s)


  1. Spray large skillet with nonstick spray and set over medium-high heat. Add coleslaw mix, scallions, and red pepper flakes and cook, stirring frequently, until cabbage begins to wilt, about 3 minutes.
  2. Add chicken and cook, stirring frequently, until heated through, about 3 minutes. Remove from heat and stir in peanuts, basil, and mint.
  3. Meanwhile, stir together lime juice, sesame oil, and soy sauce in small bowl.
  4. Spoon filling evenly onto tortillas. Drizzle filling evenly with lime juice mixture and roll up. Cut wraps in half on slight diagonal. Serve at once.
  5. Serving size: 1/2 wrap