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Asian Chicken Veggie Wraps

Chicken Veggie Wraps

  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 wraps 1x




  • 1/2 cup onion chopped
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • 1/2 clove garlic, minced
  • 1/4 cup orange juice
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1/8 teaspoon ginger


  • 2 zucchini grated or julienned
  • 2 carrots grated or julienned
  • 1 cup cooked chicken, chopped
  • 1/2 cup sliced almonds
  • 1/2 cup wonton strips
  • 4 leaves butter lettuce
  • 4 white or whole wheat flour tortillas



  1. In a medium saucepan, saute chopped onions and sugar together in butter. Cook for about 5 minutes, or until the onions start to caramelize. Add minced garlic and continue cooking for one more minute.
  2. In a blender or mini food processor, pulse caramelized onions and garlic together with orange juice, honey, olive oil, and ginger.


  1. In a large bowl, combine zucchini, carrots, chicken, almonds, and wontons. Toss with dressing until well coated. I only used about half of the dressing and saved the rest for another salad.
  2. Spoon the chicken veggie mixture into a lettuce leaf. You can either serve them this way, or place the lettuce with the chicken veggie salad onto a tortilla and wrap tightly. Using a sharp knife, slice them in half at an angle.


Dressing inspired by Pinch of Yum


  • Serving Size: 1 wrap
  • Calories: 466
  • Sugar: 12g
  • Sodium: 302mg
  • Fat: 28g
  • Saturated Fat: 6.8g
  • Unsaturated Fat: 19.5g
  • Trans Fat: 0.1g
  • Carbohydrates: 40g
  • Fiber: 8.1g
  • Protein: 18g
  • Cholesterol: 40mg