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Chinese Chicken Wraps

Updated On: Sep 18, 2023

This is an incredibly easy recipe for Chinese Chicken Wraps.  Think: Chinese Chicken Salad deconstructed into a wrap.  So good.

Chinese Chicken Wraps | farmgirlgourmet.com

If I’m out and there’s Chinese Chicken Salad on the menu, 9 times out of 10, I will order it.  There’s something about the mix of greens, chicken and crispy wontons that gets me salivating every single time.  What better way to eat your salad than in a wrap?  No fork, easy to pack.  It’s a two-fer.


How to make Chinese Chicken Salad Wraps

Chinese Chicken Wraps | farmgirlgourmet.com

The general consensus was that I should make these wraps every day for their school lunch.  The husband also agreed that there should be one extra one made for him as well.  So I guess you can say that this recipe is a keeper.  I hope you give it a try and love it as much as we did.  Here’s the recipe.  Enjoy!

Chinese Chicken Wraps

Author: Heather Scholten
No ratings yet
Servings 4 Servings
Calories: 559kcal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 4 tortilla wraps of your choice
  • 5 wonton wrappers sliced into strips
  • 2 chicken breasts
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • cooking spray
  • 3 cups romaine lettuce coarse chopped
  • 1 cup shredded red cabbage
  • 2 carrots peeled and cut into matchstick sized pieces
  • 2 mandarin oranges peeled and sectioned
  • 2 scallions sliced


  • ¼ cup mayonnaise
  • 1 tablespoon sugar
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon dijon mustard
  • ½ teaspoon grated fresh ginger
  • ¼ teaspoon sesame oil


  • Preheat oven to 425º F. Spray a rimmed baking sheet with cooking spray and add wonton strips. Toss to coat in cooking spray. Bake 5 minutes, or until starting to lightly brow and get crisp. Remove and set aside.
  • Increase oven to broil. Spray same rimmed baking sheet with cooking spray and add chicken breasts. In a small bowl mix together the soy sauce and 1/2 teaspoon sesame oil. Brush chicken breasts on both sides and broil until golden and cooked through, turning once, about 10-15 minutes. Remove and allow to cool slightly. Dice and place in a bowl. Set aside.
  • In a 1/2 pint mason jar add the dressing ingredients and cap. Shake vigorously until dressing is combined. Pour over chicken and stir to coat.
  • Lay 1 wrap on a work surface and add 1/4 of each: prepared chicken, romaine, carrots, cabbage, mandarins, scallions and wonton chips. Fold edges in and roll to make the wrap. Repeat with remaining wraps. Serve immediately.


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  1. Perfect food for picnics! Your photos look beautiful, can’t wait to make these yummy chicken wraps!

    1. Thank you so much Sommer! I miss you mucho! Thanks for always being awesome! xo

  2. They’re very pretty! I love your ingredients. Kids should love these, in spite of their healthfulness!!!

    1. Thank you Chef Mimi. My kids gobbled them up. They were sure at first when I told them what it was, but that song changed quickly after the first bite. 🙂

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