Five-Spice Chicken Salad Wrap

5 Spice Chicken Salad Wrap

Prep time: 1 hour and 10 minutes


  • 1 large bone-in chicken breast, skin removed
  • ½ teaspoon salt substitute
  • ½ teaspoon black pepper


  • 1 scallion
  • 1 stalk celery
  • ½ teaspoon Chinese five-spice powder
  • ¼ teaspoon black pepper
  • 1 tablespoon fat-free mayonnaise
  • 2 romaine lettuce leaves
  • 8-inch whole-wheat wrap

Cooking the chicken:

  1. Preheat oven to 350ºF (176ºC).
  2. Line baking sheet or roasting pan with foil. Spray foil with cooking spray and place chicken on top.
  3. Spray chicken with cooking spray and season with salt substitute and black pepper. Roast for 1 hour.
  4. Allow to cool completely before pulling meat off of the bone and dicing. Chicken can be cooked a day or two in advance and kept refrigerated.

Making the salad:

  1. Finely chop scallion and celery.
  2. In a large bowl, combine the pre-made chicken, scallion, celery, five-spice powder, pepper, and mayonnaise. Stir until well combined.
  3. Spoon chicken mixture onto wrap and place lettuce on top. Roll up, cut in half, and serve with some crispy fresh veggies.

Servings: 2

Tip: For packed lunches, keep the filling and wrap separate and combine just before eating to keep the wrap from getting soggy.

Reviewed by: Rupal Christine Gupta, MD
Date reviewed: June 2015
Originally reviewed by: Cheryl Patterson, RD, CDE