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Asian-Style Chicken Wraps


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Asian-Style Chicken Wraps


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Asian-Style Chicken Wraps

Serve your chicken in lettuce wraps for fun eat with your hands Summer food.


  • Prep Time : 15 minutes min
  • Cook Time : 20 minutes min
  • Ready Time : 35 min




    For wrap:

    • 1 small jalapeño chili pepper, rinsed and split lengthwise— remove seeds and white membrane, and mince (about 1 tablespoon); for less spice, use green bell pepper
    • 1 tablespoon garlic, minced (about 2–3 cloves)
    • 3 Tbsp brown sugar or honey
    • 1/2 c water
    • 1/2 Tbsp fish sauce, click for vegan recipe
    • 2 Tbsp lime juice (or about 4 limes)
    • 1 Tbsp peanut oil or vegetable oil
    • 1 Tbsp ginger, minced
    • 1 Tbsp garlic, minced (about 2u20133 cloves)
    • 12 oz boneless, skinless chicken breast, cut into thin strips
    • 1 Tbsp lite soy sauce
    • 1 Tbsp sesame oil (optional)
    • 1 Tbsp sesame seeds (optional)
    • 1 (small) head red leaf lettuce, rinsed, dried, and separated into single leaves large enough to create wrap
    • 8 fresh basil leaves, whole, rinsed and dried
    • 2 cups bok choy or Asian cabbage, rinsed and shredded


    1 To prepare the sauce, add all ingredients to a saucepan, and bring to a boil over high heat. Remove from heat, and let sit in hot saucepan for 3–5 minutes. Chill in refrigerator for about 15 minutes or until cold.
    2 Prepare the chicken by heating oil in a large wok or sauté pan. Add ginger and garlic, and stir fry briefly until cooked but not brown, about 30 seconds to 1 minute.
    3 Add chicken, and continue to stir fry for 5–8 minutes.
    4 Add soy sauce, sesame oil (optional), and sesame seeds (optional), and return to a boil. Remove from the heat, and cover with lid to hold warm in hot sauté pan.
    5 Assemble each wrap: Place one large red lettuce leaf on a plate, then add ½ cup chicken stir-fry, 1 basil leaf, and ¼ cup shredded cabbage and fold together. Serve two wraps with ¼ cup sauce.

    Source: NHLBI


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    4 Responses to Asian-Style Chicken Wraps

    1. i love using leaves instead of tortillas etc for wraps. no carbs!

    2. avatar says: brynie

      this sounded exciting until I tried to read the recipe and directions. They were presented in such an unorganized and confusing way — there should be a clear section for ingredients for sauce and those for chicken, the directions are obviously written for a more experienced cooks. I hope you will consider making a few changes in your layout and verbiage as I am sure that the final recipe will result in a delicious dish. I actually could help you if you want my professional suggestions

    3. avatar says: Tzivia

      I agree with Bynie it was written out alittle confusing. But the end result was great. I once again didn’t follow exactly what was written sorry. My husband wasn’t in the mood for wraps so I ended up cutting the bok choy into 1 inch pieces and cooking it in the sauce then I put the chicken in for a few minutes just to coat and served it ontop of the lettuce that was cut up and spread around the perimeter of the plate and the basil leaves were chopped and sprinkled on top.

    4. avatar says: Ann

      Aside from needing to read through a couple of times, recipe is very good and pretty easy once you’re making it. I’m also going to try to make them again, smaller, as a mezze/appetizer course for Shabbat dinner.

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