Asian Chicken Wraps
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4 wraps
Chicken, Asian Slaw, and a soy yogurt sauce make up this tasty and crunchy Asian Chicken Wrap.
For the Asian Slaw:
  • 3 c. cabbage, thinly sliced
  • ¼ c. soy sauce
  • ¼ c. rice vinegar
  • 1 T. Chili paste
  • 1 T. sugar
For the chicken:
  • 1 lb.boneless chicken breasts, cut into 2 inch strips
  • 1 T. olive oil
  • 3 garlic cloves, minced
  • ¼ c. onion, chopped
  • 1 t. salt
  • 1 t. pepper
For the soy yogurt sauce:
  • ½ c. nonfat plain Greek yogurt
  • 2 T. mayonnaise
  • 2-3 T. soy sauce
To finish the wraps:
  • 4 Toufayan wraps (any flavor)
  • ½ c. bok choy, roughly chopped
  1. Place the cabbage in a medium bowl with a lid.
  2. In a small saucepan heat the soy sauce, rice vinegar, chili paste, and sugar over medium high heat. Bring to a boil then remove from heat.
  3. Pour the hot mixture over top of the cabbage and toss to coat. Cover with the lid and refrigerate for at least 30 minutes.
  4. Pour olive oil in a large skillet over medium high heat. Add the chicken and cook for 5-7 minutes or until it's cooked through.
  5. Add in the garlic, onions, salt, and pepper, and saute for 5 minutes. Remove from heat and allow to cool.
  6. Combine ingredients for the soy yogurt sauce. Mix well and refrigerate until ready to use.
  7. To put the wraps together spread 2-3 tablespoons of the yogurt sauce on the wrap.
  8. Divide the chicken among the 4 wraps. Divide the bok choy among the 4 wraps.
  9. Spoon 3 tablespoons of Asian slaw on top of the chicken and bok choy.
  10. Roll the wrap up, slice in half, and serve.
A Hezzi-D original recipe
Recipe by Hezzi-D's Books and Cooks at