Description
A vibrant and crunchy Asian Chicken Salad Wrap featuring air-fried chicken strips, crisp romaine lettuce, colorful coleslaw, and a tangy homemade dressing, all wrapped in warm flour tortillas and optionally toasted to perfection.
Ingredients
Scale
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup honey
- 3 tablespoons rice vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sesame oil
For the Wraps:
- 4 large crispy chicken strips
- 2 Romaine lettuce hearts
- 1 1/2 cups tri-colored coleslaw
- 1/4 cup chow mein noodles
- 2 tablespoons sliced almonds
- 4 large flour tortillas, warmed slightly
Instructions
- Air Fry the Chicken: Cook the chicken strips in the air fryer according to the package instructions until crispy and fully cooked. Once done, chop them into small bite-sized pieces for easy wrapping and eating.
- Make the Dressing: In a small bowl, whisk together mayonnaise, honey, rice vinegar, Dijon mustard, and sesame oil until the mixture is smooth and creamy, creating a flavorful dressing that ties the salad together.
- Prepare Lettuce: Trim the ends off the Romaine lettuce hearts, slice them lengthwise into thirds, then cut across into ribbons, ensuring manageable lettuce pieces for the wrap filling.
- Combine Salad Ingredients: In a large bowl, toss together the chopped chicken, lettuce ribbons, tri-colored coleslaw, crunchy chow mein noodles, and sliced almonds. Pour the dressing over the mixture and stir until everything is evenly coated with the creamy dressing.
- Assemble the Wraps: Divide the salad mixture evenly among the warmed flour tortillas. Roll each tortilla up tightly to encase the filling. For extra flavor and texture, optionally toast the rolled wraps in a skillet over medium heat until golden brown on all sides.
- Serve: Slice the wraps in half diagonally for easier handling and an appealing presentation. Serve immediately while warm and crisp.
Notes
- Warming the tortillas briefly before filling makes them more pliable and less likely to tear.
- For a gluten-free option, substitute flour tortillas with gluten-free wraps or lettuce leaves.
- The optional toasting step adds a delightful crispy texture but can be skipped for a softer wrap.
- Use freshly chopped almonds and chow mein noodles for maximum crunch and flavor.
- The dressing can be made ahead and stored in the refrigerator for up to 2 days.
