Asian wrap with two pieces sliced off and stacked

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.

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


  1. 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.
  2. 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.

Nutritional Data

Calories: 325.9
Fat: 13.3 g
Saturated Fat: 2.1 g
Cholesterol: 24.5 mg
Sodium: 248.9 mg
Carbohydrates: 34.4 g
Fiber: 3.8 g
Sugars: 4.7 g
Protein: 17.9 g
© AdventHealth