Name: Recipe for Asian Sesame Chicken Wasabi Wrap
Prep time: 15 minutes
Cook time: 20 minutes (Asian chicken)
Total time: 35 minutes
Yield: 2 servings
Cuisine: Entrees
Ingredients: 1 each whole wheat wrap tortilla; 1/4 Edamame Hummus; 1 sesame oil; 4 Asian Garlic and Ginger Chicken; 1 sesame seeds; 1/8 shredded carrots; 1/2 Napa cabbage; 1/2 red cabbage; 1 1/2 rice vinegar; 1/2 wasabi powder; 1 sweet chili sauce; 1 honey

Asian wrap with two pieces sliced off and stacked

Entrees Whole Grain and High in Protein

The tempting flavor of sesame chicken, a vitamin-rich combination of fresh vegetables, and the very green flavor of a hummus spread made from high fiber and mineral edamame soybeans, all in a convenient hand-held package. The vinaigrette marinade is a particular highlight, creating that very Asian combination of sweet, tart and spicy (very spicy if you are generous with the wasabi powder, a Japanese horseradish that packs an invigorating kick). To enhance the flavor even more, placing the wrap on a hot, dry skillet for just a couple of seconds will give it back a just-baked taste.

Asian Sesame Chicken Wasabi Wrap

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 20 minutes (Asian chicken)
Total Time: 35 minutes

Recipe Ingredients

1 each whole wheat wrap tortilla
1/4 cup Edamame Hummus
1 tablespoon sesame oil
4 ounces Asian Garlic and Ginger Chicken
1 tablespoon sesame seeds
1/8 cup shredded carrots
1/2 cup Napa cabbage
1/2 cup red cabbage
1 1/2 ounces rice vinegar
1/2 teaspoon wasabi powder
1 tablespoon sweet chili sauce
1 tablespoon honey

Cut the chicken in half or into long strips. Make vinaigrette with the last four ingredients and marinate the red cabbage, Napa cabbage and carrots. Do not marinate for more than 15 minutes as it will soften the vegetables too much.
On a flat surface place the whole wheat tortilla, spread the edamame hummus in the middle of the tortilla, place the sesame ginger chicken, follow with the marinated vegetables. Reserve the marinate for other use. Roll the tortilla into a wrap, cut in half and serve.