Asian Chicken Wraps { A Great Spring Grilling Recipe

Asian Chicken Wraps { A Great Spring Grilling Recipe

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A couple of weeks ago, we had one of those gorgeous spring teaser days. The air was warm and the sun shined brightly all day. There was a chance of rain that afternoon, but it wasn’t supposed to start raining until late evening. I had dreamed up a recipe for Asian Chicken Wraps. It required grilling chicken tenders, but my plan was to use the cast iron grill on the stove top. The day was so pretty, all I had to do was text David at work and say “GRILL” and he was game for firing up the Weber.

Let’s face it, when Spring Fever sets in there is a lot of wishful thinking when it comes to doing things outdoors. After being cooped up in the house all winter we just want to go outside and get some sunshine and breathe the fresh mountain air!

As we drove back to the mountain from work in the city, the sky began to darken up. By the time we pulled into the driveway at home, it was starting to sprinkle. We almost nixed the outside grilling idea, but when I pulled up the radar on my phone there wasn’t much of a cloud coming our way. We decided to go ahead with the outdoor grilling plan.

Grilled juicy chicken and pineapple slices with slaw and cashews rolled up in a sandwich wrap to make Asian Chicken Wraps. A great spring grilling recipe! | TheMountainKitchen.com

The air was still warm, but the raindrops got bigger. By the time David got the chicken tenders on the grill, it began to rain and it rained HARD! For about 5 minutes it rained cats and dogs, but he got the chicken on and it was cooking. When the rain slacked off he added the pineapple rings and checked the heat of the charcoal.

Grilled juicy chicken and pineapple slices with slaw and cashews rolled up in a sandwich wrap to make Asian Chicken Wraps. A great spring grilling recipe! | TheMountainKitchen.com

Fortunately, he was able to get both grilled to perfection!

So let me tell you about these Asian Chicken Wraps I dreamed up. I know it seems like a lot of steps, but the whole process only takes about 45 minutes to make and if you use cabbage and carrots that are already chopped you’re even closer to the finish line. Grilled chicken and pineapple slices with slaw and cashews rolled up in a sandwich wrap. Here’s how I made these delicious Asian Chicken Wraps:

Grilled juicy chicken and pineapple slices with slaw and cashews rolled up in a sandwich wrap to make Asian Chicken Wraps. A great spring grilling recipe! | TheMountainKitchen.com

The night before I made a batch of my teriyaki sauce to marinate the chicken in overnight.

The Teriyaki Chicken Marinade:

Add all ingredients to a small bowl. Whisk together until all of the sugar is dissolved. Place the chicken inside a zip-top bag and pour the teriyaki sauce over the chicken. Massage the chicken so that the teriyaki is well dispersed inside the bag. Seal the bag, squeezing most of the air out. Place in the refrigerator overnight.

Grilled juicy chicken and pineapple slices with slaw and cashews rolled up in a sandwich wrap to make Asian Chicken Wraps. A great spring grilling recipe! | TheMountainKitchen.com

While David was dodging raindrops outside, I made an Asian slaw:

The Asian Slaw:

In a small bowl, whisk together the sugar, honey, red wine vinegar, and pineapple juice. Set aside.

Chop up the cabbage, carrots, and onion and place them in a large bowl, then pour the pineapple/vinegar mixture over it. Add a pinch of salt and toss to coat well. Let the slaw sit at room temperature, while the chicken is cooking. Toss now and then.

Grilled juicy chicken and pineapple slices with slaw and cashews rolled up in a sandwich wrap to make Asian Chicken Wraps. A great spring grilling recipe! | TheMountainKitchen.com

Once the slaw was made I then made some Pineapple Sriracha Mayo. 

The Pineapple Sriracha Mayo:

Whisk all the ingredients in a small bowl until well combined. Refrigerate until needed.

Grill the Chicken and Pineapple Slices:

Light or heat grill to medium-high; lightly oil grates as needed. Grill chicken and pineapple slices, about 4 to 5 minutes on each side. When cooked through, remove from the grill and keep warm while preparing the wrap.

Grilled juicy chicken and pineapple slices with slaw and cashews rolled up in a sandwich wrap to make Asian Chicken Wraps. A great spring grilling recipe! | TheMountainKitchen.com

Toast the cashews:

Heat a saute pan over medium-high heat. Add the cashews and toss until lightly browned and fragrant, about 3 to 5 minutes. Remove from heat immediately.

Grilled juicy chicken and pineapple slices with slaw and cashews rolled up in a sandwich wrap to make Asian Chicken Wraps. A great spring grilling recipe! | TheMountainKitchen.com

Prepare the Wraps:

Heat the wrap, per package directions or lightly toast over an open flame.

Grilled juicy chicken and pineapple slices with slaw and cashews rolled up in a sandwich wrap to make Asian Chicken Wraps. A great spring grilling recipe! | TheMountainKitchen.com

Add a few pieces of chicken then, add pineapple slices and top with about a tablespoon of the pineapple sriracha mayo.

Stir the slaw well and then add some on top of the chicken and pineapple. Top the slaw with some toasted cashews, then roll up the wrap, tucking the ends like you would a burrito. Cut in half and enjoy the flavor explosion that is about to take place inside your mouth.

Grilled juicy chicken and pineapple slices with slaw and cashews rolled up in a sandwich wrap to make Asian Chicken Wraps. A great spring grilling recipe! | TheMountainKitchen.com

Kudos to David!

He worked hard all day then came home and grilled in the rain, and he didn’t even know what he was grilling the chicken and pineapple for, but once he bit into these Asian Chicken Wraps he didn’t even care!

I’m a lucky girl don’t you think?

P.S. Don’t rush spring. It will only happen when it is good and ready…

Grilled juicy chicken and pineapple slices with slaw and cashews rolled up in a sandwich wrap to make Asian Chicken Wraps. A great spring grilling recipe! | TheMountainKitchen.com

Asian Chicken Wraps

Grilled juicy chicken and pineapple slices with slaw and cashews rolled up in a sandwich wrap to make Asian Chicken Wraps. A great spring grilling recipe!
Course Main Course
Cuisine American, Asian
Keyword Asian, chicken, wraps
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 664kcal

Ingredients

The Wraps

  • 1 pound chicken tenders
  • 1 pineapple slices canned or fresh
  • Teriyaki Marinade recipe to follow
  • Asian Slaw recipe to follow
  • Pineapple Sriracha Mayo recipe to follow
  • 4 sandwich wraps
  • ½ cup cashews toasted

Teriyaki Chicken Marinade

  • 1 pound chicken tenders
  • ¼ cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • teaspoon sesame oil
  • 2 tablespoons white sugar
  • 2 cloves garlic minced
  • 1 teaspoon ginger fresh grated
  • Fresh cracked black pepper to taste
  • 1 splash pineapple juice

Asian Slaw

  • 2 tablespoons granulated sugar
  • 1 tablespoon honey
  • ½ cup red wine vinegar
  • 2 tablespoons pineapple juice
  • 2 cups cabbage shredded
  • ½ cup carrots shredded
  • ½ small red onion thinly sliced
  • 1 pinch Kosher salt

Pineapple Sriracha Mayo

  • 3 tablespoons mayonnaise
  • 1 tablespoon sriracha
  • 1 tablespoon pineapple juice

Instructions

Teriyaki Chicken Marinade

  • Add all ingredients to a small bowl. Whisk together until all of the sugar is dissolved. Place the chicken inside a zip-top bag and pour the teriyaki sauce over the chicken. Massage the chicken so that the teriyaki is well dispersed inside the bag. Seal the bag, squeezing most of the air out. Place in the refrigerator overnight.

Asian Slaw

  • In a small bowl, whisk together the sugar, honey, red wine vinegar, and pineapple juice. Set aside.
  • Chop up the cabbage, carrots, and onion and place them in a large bowl, then pour the pineapple/vinegar mixture over it. Add a pinch of salt and toss to coat well. Let the slaw sit at room temperature, while the chicken is cooking. Toss now and then.

Pineapple Sriracha Mayo

  • Whisk all the ingredients in a small bowl until well combined. Refrigerate until needed.

Grill the Chicken and Pineapple Slices

  • Light or heat grill to medium-high; lightly oil grates as needed.
  • Grill chicken and pineapple slices, about 4 to 5 minutes on each side. When cooked through, remove from the grill and keep warm while preparing the wrap.

Toast the cashews

  • Heat a saute pan over medium-high heat. Add the cashews and toss until lightly browned and fragrant, about 3 to 5 minutes. Remove from heat immediately.

Prepare the Wraps

  • Heat the wrap, per package directions or lightly toast over an open flame. Add a few pieces of chicken then, add pineapple slices and top with about a tablespoon of the pineapple sriracha mayo.
  • Stir the slaw well and then add some on top of the chicken and pineapple. Top the slaw with some toasted cashews, then roll up the wrap, tucking the ends like you would a burrito. 
    Cut in half and enjoy the flavor explosion that is about to take place inside your mouth.

Nutrition

Calories: 664kcal | Carbohydrates: 53g | Protein: 56g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 149mg | Sodium: 1265mg | Potassium: 1124mg | Fiber: 5g | Sugar: 24g | Vitamin A: 2775IU | Vitamin C: 21.9mg | Calcium: 124mg | Iron: 3.7mg
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