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Chinese Chicken Salad Wraps

Chinese chicken salad in a wrap with peanut dressing and chili mayo
Print Recipe
Prep Time 1 day 30 minutes
Cook Time 25 minutes
Total Time 1 day 55 minutes
Course Lunch, Main Course
Servings 4 servings

Ingredients
  

For the chicken:

  • 3 boneless skinless chicken breasts
  • 1/2 cup soy sauce
  • 4 garlic cloves minced
  • 2 tbsp fresh ginger peeled and minced
  • 2 tbsp tahini
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1/2 tsp red pepper flakes
  • salt and pepper

For the dressing:

  • 1/4 cup rice vinegar
  • 2 tbsp sesame oil
  • 1/4 cup soy sauce
  • 2 tbsp sweet chili sauce
  • 2 garlic cloves minced
  • 2 tbsp fresh ginger peeled and minced
  • 1 tsp sriracha
  • 1/4 cup smooth peanut butter
  • 1/4 cup tahini
  • 2 tbsp honey to taste
  • 2 tbsp lime juice
  • salt and pepper to taste

For the salad:

  • 3 cups coleslaw mix
  • 1 cup snow peas julienned
  • 1 red bell pepper julienned
  • 4 scallions sliced
  • 1/4 cup cilantro chopped

For the chili mayo:

  • 1/2 cup mayo
  • 1 tbsp sweet chili sauce
  • 2 tbsp crispy chili

For the wraps:

  • raw tortillas, cooked or wraps or regular tortillas

Instructions
 

For the chicken:

  • Combine all ingredients and marinate the chicken overnight. When ready to cook, heat your grill or broiler and cook until chicken is browned and 165 in the thickest part. If I don't have time for the grill, I like to use the broiler to give a similar charred outside.
  • To do this, heat the broiler on high line a cookie sheet or broiler pan with foil and spray with oil spray. Place chicken on and put into the oven with rack in the center for 10-12 minutes. Flip and brown the other side. Check the temp to see if it is cooked. Move up closer to the broiler to get a little char if needed. Allow to rest 5 minutes then slice.

For the salad:

  • Toss all the ingredients in a large bowl. When ready to serve, mix well with the dressing.

For the dressing:

  • Combine all the dressing ingredients and whisk well. Taste and adjust seasoning. If you have trouble getting your pb or tahini to fully mix in, add 2 tbsp very hot water and whisk again.

For the chili mayo:

  • Mix ingredients, taste, and adjust as needed.

To serve:

  • Toss dressing with the salad well. Place some salad on the wrap, add the chicken, top with the chili mayo and wrap up.
Keyword Asian, Chicken, Lunch, Main Dish, Salad