This Costco Asian chicken wrap is what I make when I want the crunch of a deli wrap without buying one that has been sitting in a cold case all morning. The filling is cabbage, carrots, grilled chicken, and sesame-soy dressing.
The dressing is where I pay attention. Too much mayonnaise makes the wrap heavy, and too much vinegar makes the tortilla soggy. Tiny amounts of green onion and cilantro still matter.
I usually make this when I already have cooked chicken in the fridge. If I grill chicken the same day, I let it cool before slicing so it does not steam the vegetables.
Why I keep coming back to this
- Cabbage stays crunchy longer than lettuce.
- Carrots bring sweetness and color without another sauce.
- The dressing balances mayonnaise, soy sauce, rice vinegar, honey, and sesame oil.
- Grilled chicken makes the wrap filling enough for lunch.
- The vegetables and dressing can be prepped ahead.
- The flavor can go spicy, herby, or peanut-style.
I also like knowing where a recipe can go sideways before I start. With this one, I slow down at the spots that affect texture: heat level, mixing, moisture, or chilling. That sounds fussy, but it is really just the difference between a result I want to repeat and one I only tolerate because the ingredients were already used.
What you need (and what each one is doing)
- 1 cup shredded cabbage.
- 1/2 cup shredded carrots.
- 1 thinly sliced grilled chicken breast.It makes the wrap filling; I cool it before assembling so it does not steam the vegetables.
- 1/2 tablespoon honey.It balances the recipe and helps the texture, but I measure it instead of adding by eye.
- 1/8 tablespoons chopped green onions.
- 1 large tortilla wrap.
- 1/8 tablespoons duke mayonnaise.
- 1 tablespoon rice vinegar.
- 1/8 tablespoons chopped fresh cilantro.
- 1/2 tablespoon low sodium soy sauce.
- to taste salt and pepper.
- 1/2 teaspoon sesame oil.
I prep the dressing before the tortilla comes out. A wrap can get soggy while I hesitate, so I dry the vegetables, cool the chicken, and keep the sauce controlled.
How I make it
Step 1 — Whisk the dressing
I whisk mayonnaise, rice vinegar, honey, low sodium soy sauce, sesame oil, green onions, and cilantro in a small bowl, then taste before adding salt.
Step 2 — Prep the vegetables
I toss cabbage and carrots together and dry them well if they were rinsed. Extra water is the enemy of a wrap that needs to hold.
Step 3 — Build the center
I warm the tortilla just until flexible, spread dressing down the center, and leave the edges mostly clean so they can seal.
Step 4 — Add filling
I pile on the cabbage-carrot mix, arrange the sliced grilled chicken over the top, and drizzle a little more dressing over the chicken.
Step 5 — Roll and cut
I fold in the sides, roll firmly from the bottom, rest seam-side down for a minute, and cut with a serrated knife.
At the end, I look for a tight seam and filling that stays put when I cut the wrap. If it bulges, I serve extra slaw on the side.
Tips from my kitchen
- Cool the chicken first.Hot chicken steams the cabbage and softens the tortilla.
- Dry the vegetables.Extra rinse water thins the dressing.
- Do not overfill.Extra slaw on the side is better than a bursting tortilla.
- Warm the tortilla.Ten seconds in the microwave makes it more flexible.
- Cut with a serrated knife.It slices instead of pressing the filling out.
Variations I have actually tried
- Spicy wrap:I add a thin line of sriracha or chili crisp.
- Peanut-style:I whisk peanut butter into the dressing and loosen it with water.
- Extra crunch:I add cucumber or wonton strips right before rolling.
- Herb swap:I use mint or basil instead of cilantro.
- Vegetarian version:I replace chicken with baked tofu or tempeh.
I keep variations small the first time I test them. One swap tells me something useful; five swaps at once just leave me guessing. After I know the base recipe, I am much more relaxed about changing the heat, nuts, herbs, fruit, or serving style.
Storing and reheating
The best storage move is to keep components separate. I refrigerate chicken, vegetables, and dressing in separate containers for up to 3 days, then roll the tortilla when I am ready.
Once rolled, the wrap is best within a few hours. If I pack it in the morning, I spread dressing on the chicken instead of the tortilla, roll tightly, and keep it cold.
What I serve with it
I eat this with fruit, edamame, a small bowl of soup, or kettle chips. If I have extra cabbage-carrot mixture, I toss it with remaining dressing and serve it as quick slaw.
Frequently asked questions
Can I use rotisserie chicken?
Yes. I remove the skin, slice or shred the meat, and taste before adding salt because rotisserie chicken can be well seasoned.
How do I keep the wrap from getting soggy?
Dry the vegetables, cool the chicken, and keep most of the dressing toward the filling instead of the tortilla edge.
Can I make this gluten-free?
Use a gluten-free tortilla and tamari instead of soy sauce. I also check the mayonnaise and any bottled sauces.
What temperature should chicken reach?
If I cook the chicken myself, I take it to 165°F (74°C) in the thickest part, then rest it before slicing.
Can I double the recipe?
Yes. I scale the filling and dressing evenly, but I still assemble the wraps one at a time so they stay tight.
When I make it again, I jot down whether I used rotisserie chicken or grilled chicken and how much dressing I added. That helps my next wrap stay crisp.
If you make this Costco Asian chicken wrap, tell me whether you kept it mild or added heat.
Costco Asian Chicken Wrap
Description
A crunchy Costco Asian chicken wrap with cabbage, carrots, grilled chicken, and a light sesame-soy dressing. I roll it right before eating so the tortilla stays neat and the vegetables keep their snap.
Ingredients You’ll Need
Instructions
- Begin by whisking together the dressings in a small bowl.
- Spread the dressing onto the tortilla wraps.
- Add the vegetables to the wraps.
- Arrange slices of grilled chicken on top.
- Drizzle a bit more of the dressing over the ingredients.
- Finally, cut the wraps in half and serve.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 37kcal
- % Daily Value *
- Total Fat 1g2%
- Trans Fat 0.0g
- Sodium 8mg1%
- Potassium 78mg3%
- Total Carbohydrate 7g3%
- Dietary Fiber 1g4%
- Sugars 6g
- Protein 1g2%
- Calcium 18 mg
- Iron 0.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cool the chicken. Hot chicken steams the vegetables and softens the tortilla.
Dry the cabbage. Extra water makes the dressing runny.
Warm the tortilla. A flexible tortilla rolls without cracking.
Pack components separately. The wrap tastes fresher when assembled close to serving.
Frequently Asked Questions
Yes. I remove the skin, slice or shred the meat, and taste before adding salt because rotisserie chicken can be well seasoned.
Dry the vegetables, cool the chicken, and keep most of the dressing toward the filling instead of the tortilla edge.
Use a gluten-free tortilla and tamari instead of soy sauce. I also check the mayonnaise and any bottled sauces.
If I cook the chicken myself, I take it to 165°F (74°C) in the thickest part, then rest it before slicing.
Yes. I scale the filling and dressing evenly, but I still assemble the wraps one at a time so they stay tight.
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