Costco Asian Chicken Wrap Recipe

I completely fell in love with this recipe after trying to recreate that signature warehouse flavor in my own kitchen last weekend. It is amazing how simple fresh ingredients can come together to create a lunch that tastes even better than the pre-packaged version I usually grab.

I found that making the dressing from scratch makes a huge difference in flavor and texture compared to the original one. You are going to love having total control over the crunch level and the generous amount of chicken in every single bite.

Ingredients Section

Here is everything you need to assemble these delicious wraps, along with why I chose these specific components for the best results.

• 4 large spinach tortillas – Look for the burrito-sized green tortillas to get that authentic look and enough surface area to hold all the filling securely without tearing.
• 3 cups cooked rotisserie chicken breast – Using store-bought rotisserie chicken mimics the Costco version perfectly and saves you so much time, but you can also poach your own chicken breast.
• 2 cups green cabbage – Slice this very thinly or buy a pre-shredded coleslaw mix to ensure you get a nice crunch without having large, hard chunks of raw vegetable.
• 1 cup red cabbage – This adds a beautiful pop of purple color and a slightly earthier flavor profile that balances well with the savory chicken and dressing.
• 1 cup matchstick carrots – You really want the sweetness of fresh carrots here, and the julienne cut ensures they blend perfectly with the cabbage slaw mixture.
• 1 cup dry chow mein noodles – These are absolutely essential for that signature texture contrast, but make sure to add them right before serving so they stay crispy.
• 1/2 cup sliced green onions – Use both the green and white parts to add a mild onion bite that cuts through the richness of the dressing and meat.
• 1/2 cup mayonnaise – This provides the creamy base for the dressing; using real mayonnaise rather than a substitute helps emulsify the Asian flavors into a smooth sauce.
• 2 tablespoons sesame oil – This is the powerhouse flavor ingredient that gives the wrap its distinct aroma, so do not skip it or swap it for plain vegetable oil.
• 2 tablespoons rice vinegar – The acidity here helps to brighten up the heavy ingredients and mimics that tangy kick you get in the original warehouse deli wrap.
• 1 tablespoon soy sauce – I recommend using low-sodium soy sauce so you can control the salt level, especially since the rotisserie chicken is already seasoned.
• 1 tablespoon honey – A touch of sweetness balances the salty soy and acidic vinegar, rounding out the dressing flavors just like the popular restaurant-style sauces.
• 1 teaspoon fresh grated ginger – Using fresh root instead of powder gives a spicy, warm kick that makes the dressing taste incredibly fresh and vibrant.

Note: This recipe yields 4 large wraps, serving 4 people comfortably as a main meal.

Variations

There are countless ways to tweak this recipe to suit your dietary needs or flavor preferences while keeping the spirit of the original alive.

• Dairy-Free Option: You can easily swap the mayonnaise for a vegan mayo or even a thick, unsweetened coconut yogurt if you need to avoid dairy but still want that creamy texture. The flavor profile changes slightly with coconut, but it pairs surprisingly well with the ginger and sesame components.
• Low-Carb Version: If you are watching your carbohydrate intake, ditch the flour tortilla and chow mein noodles entirely. Serve the chicken and slaw mixture inside large butter lettuce leaves or simply eat it as a hearty salad bowl. You will still get all the amazing flavors without the heavy wrap.
• Spicy Kick Add-in: For those who felt the original Costco version was a bit too mild, I love adding a teaspoon of Sriracha or chili garlic sauce into the dressing. You could also sprinkle red pepper flakes directly onto the chicken before rolling it up for pockets of heat.
• Protein Swap: While the classic recipe uses rotisserie chicken, this slaw and dressing combination works beautifully with cooked shrimp or tofu. Firm tofu cubes that have been pan-fried until crispy make an excellent vegetarian alternative that mimics the texture of the chicken chunks.
• Nutty Crunch: If you don’t like chow mein noodles or want a healthier crunch, try adding toasted slivered almonds or sunflower seeds. This adds a different kind of nutty depth and extra healthy fats that complement the sesame oil in the dressing perfectly.

Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 0 minutes
• Total Time: 20 minutes

Equipment You Need

• Large mixing bowl – Used for tossing the chicken and slaw vegetables together evenly.
• Small whisk – Essential for emulsifying the dressing ingredients until smooth and creamy.
• Small bowl or jar – Perfect for mixing the dressing separately before adding it to the salad.
• Chef’s knife – Needed for shredding the cabbage and slicing the chicken breast into bite-sized chunks.
• Cutting board – A stable surface for all your vegetable and meat preparation work.

How to Make Costco Asian Chicken Wrap Recipe

These wraps are incredibly simple to assemble, requiring no actual cooking time if you use pre-cooked chicken, making them perfect for quick lunches.

Prepare the Creamy Asian Dressing

Start by combining the mayonnaise, sesame oil, rice vinegar, soy sauce, honey, and freshly grated ginger in your small mixing bowl or a mason jar. Whisk these ingredients vigorously for about a minute until the mixture is completely smooth, unified, and has a light beige color. Taste the sauce now and adjust the sweetness or saltiness to your liking before you mix it with the rest of the ingredients.

Prepare the Chicken and Vegetable Filling

Take your large mixing bowl and combine the shredded rotisserie chicken chunks, sliced green cabbage, red cabbage, matchstick carrots, and the sliced green onions together. Pour about two-thirds of your prepared dressing over this mixture, reserving the rest for dipping or adding later if you prefer a wetter wrap. Toss everything gently with tongs until every piece of chicken and vegetable is lightly coated in the flavorful sauce.

Assemble the Wraps

Lay your large spinach tortillas flat on a clean work surface or large cutting board to prepare for the assembly process. Place a generous amount of the chicken and slaw mixture into the center of each tortilla, leaving about two inches of space on the sides. Sprinkle the dry chow mein noodles directly on top of the filling now to ensure they remain as crunchy as possible.

Roll and Slice the Wraps

Fold the sides of the tortilla inward over the filling, then tightly roll the bottom edge up over the mixture, tucking it in as you go. Continue rolling until you have a tight cylinder, being firm but careful not to rip the spinach tortilla wrapper. Slice the wrap diagonally in half with a sharp knife to reveal the beautiful layers of colorful veggies and chicken inside.

Additional Tips for Making this Recipe Better

I have learned a few tricks after making this several times that really elevate the final dish beyond just a standard copycat recipe.

• Chill the Ingredients: I always ensure my chicken and vegetables are fridge-cold before I start assembling the wraps. Since this is a cold dish, having lukewarm chicken can ruin the fresh, crisp experience, so chill everything for 30 minutes.
• Don’t Overdress the Slaw: I recommend adding the dressing slowly rather than dumping it all in at once. If the mixture is too wet, it will make the tortilla soggy and unappetizing very quickly, so aim for a light coating.
• Toast the Noodles: I sometimes quickly toast the dry chow mein noodles in a dry pan for just a minute before adding them. It enhances their nutty flavor and makes them stay crunchy for a bit longer inside the wrap.
• Massage the Cabbage: I find that if the raw cabbage is too tough, massaging it with a pinch of salt for a minute helps soften it. This makes the wrap easier to bite through while still retaining that essential veggie crunch.
• Use the “Orange Yogurt” Secret: Rumor has it the original might use an orange yogurt base; I sometimes add a spoonful of plain greek yogurt and orange zest. It adds a unique tangy brightness that mimics that mysterious flavor profile found in the warehouse version.

How to Serve Costco Asian Chicken Wrap Recipe

These wraps are visually stunning on their own, but the right presentation makes them feel like a complete restaurant meal.

• Plating: Serve the two halves of the wrap stacked slightly on top of each other on a rectangular plate to show off the colorful cross-section of the interior.
• Dipping Sauce: Always serve a small ramekin of the extra dressing on the side for dipping. The original Costco version comes with a side cup, and people love adding extra moisture to each bite.
• Garnish: A sprinkle of black sesame seeds or extra sliced green onion tops over the cut wraps adds a professional finishing touch.
• Sides: These go great with a side of edamame sprinkled with sea salt or a small cup of miso soup. Fresh fruit slices, like mango or pineapple, also complement the Asian flavors beautifully as a refreshing dessert.

Nutritional Information

Here is a rough estimate of the nutritional content for one full wrap, keeping in mind that the dressing is where most calories hide.

• Calories: Approximately 650-700 calories per wrap
• Protein: 35g – Excellent source due to the chicken breast
• Carbohydrates: 55g – Mostly from the tortilla and noodles
• Fat: 32g – From the mayonnaise and sesame oil

Make Ahead and Storage

Knowing how to store these is crucial because the tortilla can get soggy if you leave it sitting with the dressing for too long.

Storing Leftovers

If you have already assembled the wraps, wrap them tightly in plastic wrap or aluminum foil and keep them in the refrigerator. They are best eaten within 24 hours because the chow mein noodles will absorb moisture and lose their crunch, and the tortilla may become soft.

Meal Prepping Strategy

The best way to make this ahead is to store the chicken and veggie slaw mixture in an airtight container separately from the tortillas and noodles. You can keep the filling fresh in the fridge for up to 3 days, then just assemble the wrap and add the crunchy noodles right before you eat.

Freezing Guidelines

I strongly advise against freezing this recipe because of the fresh raw cabbage and mayonnaise-based dressing. Upon thawing, the vegetables will release water and become mushy, and the dressing will likely separate, ruining the texture completely.

Why You’ll Love This Recipe

There are so many reasons why this homemade version has become a staple in my weekly lunch rotation, surpassing even the convenience of buying it.

• Control Over Ingredients: You get to control exactly what goes into your food, avoiding the gums and stabilizers often found in store-bought versions. You can choose high-quality organic chicken and fresh veggies, ensuring a cleaner and healthier meal for your family.
• Incredible Crunch Factor: The combination of fresh raw cabbage, carrots, and crispy chow mein noodles provides a satisfying texture in every bite. Unlike pre-packaged wraps that might sit on a shelf, your homemade version guarantees maximum crispness.
• Versatile and Customizable: It is incredibly easy to modify this recipe to fit various dietary needs without losing the core flavor profile. Whether you need more protein, less carbs, or a specific veggie preference, this recipe adapts effortlessly.
• Cost-Effective: Making these at home is significantly cheaper per serving than buying the pre-made tray from the deli section. You can feed a whole family for the price of one store-bought package, making it a budget-friendly lunch option.
• Quick and No-Cook: This is the ultimate summer recipe because it requires absolutely no stove or oven time if you use pre-cooked meat. It keeps your kitchen cool and can be whipped up in minutes, perfect for busy weeknights or quick lunches.