Dairy-Free Asian Chicken Wrap

Experience a burst of bold, fresh flavors with this Dairy-Free Asian Chicken Wrap—a perfect fusion of savory marinated chicken and crisp, colorful veggies, all wrapped up in a soft tortilla. This recipe features tender chicken strips infused with a zesty soy-sesame marinade, paired with vibrant vegetables like shredded cabbage, julienned carrot, and crunchy cucumber. A tangy-sweet sriracha lime dressing ties everything together, while cilantro adds a refreshing finish. Ready in just 35 minutes, this dairy-free, protein-packed meal is ideal for busy weeknights or light lunches. Customizable and full of textures, these Asian-inspired wraps deliver on taste without the use of dairy, making them a deliciously healthy choice for any occasion.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon fresh ginger
• 2 cloves garlic cloves
• 1 medium carrot
• 1 medium cucumber
• 1 medium red bell pepper
• 2 green onions
• 1 cup cabbage
• 4 large flour tortillas
• 0.25 cup cilantro
• 1 lime
• 2 teaspoons sriracha sauce
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

In a medium bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of honey, grated fresh ginger, and minced garlic cloves to make a marinade.

Step 2

Cut the chicken breast into thin strips and add to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 15 minutes.

Step 3

While the chicken is marinating, julienne the carrot, cucumber, and red bell pepper. Thinly slice the green onions and shred the cabbage. Set all the vegetables aside.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken along with the marinade and cook until the chicken is cooked through and no longer pink, about 10-12 minutes.

Step 5

In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, the juice of the lime, and the sriracha sauce to make a dressing.

Step 6

Warm the flour tortillas in a microwave for about 10 seconds or until pliable.

Step 7

To assemble the wraps, lay a tortilla flat and layer with cooked chicken, prepared vegetables, a sprinkle of cilantro, and a drizzle of the prepared dressing.

Step 8

Roll the tortilla tightly around the fillings, tucking in the edges as you roll. Slice in half for easier handling if desired.

Step 9

Repeat with the remaining tortillas and serve immediately.

Nutrition Facts

Serving size	(1387.1g)

Amount per serving	% Daily Value*
Calories	1883.9

Total Fat 75.4g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 10.9g
Cholesterol 390.1mg	0%
Sodium 5866.4mg	0%
Total Carbohydrate 158.6g	0%
Dietary Fiber 15.1g	0%
Total Sugars 37.9g
Protein 153.2g	0%

Vitamin D 0IU	0%
Calcium 467.2mg	0%
Iron 11.9mg	0%
Potassium 2721.7mg	0%

*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.

Source of Calories

Fat: 35.2%

Protein: 31.8%

Carbs: 32.9%