Ingredients
Chicken and Wraps
- 8 frozen crispy chicken strips
- 4 medium flour tortillas
Slaw and Toppings
- 4 cups broccoli slaw
- Crispy chow mein noodles or coarsely chopped peanuts, for topping
- 1 large avocado, sliced (optional)
Dressing
- 1/3 cup mayonnaise
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1/4 teaspoon toasted sesame oil
- 1 1/2 teaspoons Dijon-style mustard
- Salt and pepper to taste (approximately 1/4 teaspoon salt and 1/8 teaspoon pepper)
Instructions
- Cook chicken strips: Cook the frozen crispy chicken strips according to the package directions either in the oven or air fryer until heated through and crispy.
- Make dressing: In a small bowl, whisk together the mayonnaise, honey, rice vinegar, toasted sesame oil, Dijon mustard, salt, and pepper until the dressing is smooth and well combined. Refrigerate until ready to use.
- Toss slaw with dressing: Add the broccoli slaw to a large bowl and pour the dressing over it. Toss with tongs until the slaw is evenly coated with the dressing. Dress just before assembling the wraps to keep slaw fresh.
- Assemble wraps: Lay out the flour tortillas on a clean surface. Divide the dressed broccoli slaw evenly among the tortillas, then add avocado slices if using. Place the cooked crispy chicken strips on top.
- Add crunchy toppings and serve: Sprinkle the wraps with crispy chow mein noodles or coarsely chopped peanuts for added crunch. Roll up the tortillas tightly, cut in half if desired, and serve immediately.
Notes
- You can cook the chicken strips in the oven or air fryer depending on preference and package instructions.
- For a nut-free version, use crispy chow mein noodles instead of peanuts.
- Make the dressing ahead and refrigerate for up to 3 days.
- If you prefer whole wheat tortillas, they can be substituted.
- Avocado is optional but adds a creamy texture that complements the crunch and tangy dressing.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Lunch, Dinner, Wraps
- Method: Baking
- Cuisine: Asian-American
