Crunchy Asian Chicken Wrap

For the Asian Salad: 

1 cup red cabbage, shredded 
1 cup green cabbage, shredded
1 large carrot, julienned
1 red pepper, julienned
2 spring onions, chopped

For the Sauce: 

1/3 cup crunchy peanut butter
3 tbsp honey
¼ cup low sodium soy sauce
1 tsp fresh ginger, minced
1 tsp fresh garlic, minced
2 tbsp olive oil
Juice 1 lime
¼ cup water


For the Wraps: 

4 Albany White Wraps
½ rotisserie chicken, shredded
¼ cup fresh coriander, chopped 

Serves 4


  1. Add all the salad ingredients to a large bowl and mix.
  2. Shred the chicken and set aside.
  3. Add the sauce ingredients to a small, separate bowl and mix again.
  4. Lay your wraps out on a clean kitchen surface. Spoon ¼ of the salad mixture along the center of one wrap. Top with the shredded chicken, a generous drizzle of sauce and a light sprinkle of coriander.
  5. Fold the wraps up, burrito style, serve with a lime wedge and enjoy! 
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