Applebee’s Oriental Chicken Wrap Recipe: Copycat Asian Crunch at Home

This recreation brings the iconic restaurant’s Asian-inspired wrap into your kitchen with restaurant-quality results. The crispy chicken, fresh vegetables, and signature sauce combine for that familiar crunch in every bite.

I’ve tested this method multiple times to nail the perfect balance of textures and flavors. The chicken gets its crispiness from a quick pan-fry after marinating in a simple soy-ginger mixture.

The wrap comes together with shredded cabbage, carrots, and a creamy oriental sauce that ties everything together. It’s the kind of meal that satisfies that takeout craving without leaving home.

Ready to make this at home? The process is simpler than you might expect, with most of the work happening in 30 minutes or less.

Ingredients for Applebee’s Oriental Chicken Wrap

Crispy chicken, fresh veggies, and creamy sauce make this copycat wrap irresistible in every bite.

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The chicken needs to be thinly cut for even cooking and maximum crispiness. Costco has great pre-cut chicken breast strips, or buy whole breasts and slice them yourself. Look for bright white, firm flesh without any graying. For the cabbage, Napa cabbage adds a sweeter touch, but regular green works too (I usually grab whatever’s on sale at Kroger).

No fresh ginger? Ground ginger at half the amount works in a pinch, but the fresh stuff really makes a difference. Out of rice vinegar? Apple cider vinegar is a decent substitute. For a lighter sauce, Greek yogurt can replace half the mayo. Want extra crunch? Add sliced almonds or wonton strips (the kind from Trader Joe’s are perfect).

The wrap is best eaten fresh, but leftover chicken stays crispy for 2 days in the fridge. Store the sauce separately—it keeps for up to 5 days. Reheat the chicken in a dry pan to revive the crunch, then assemble your wrap.

Step-by-Step Instructions for Oriental Chicken Wrap

Here’s the method to recreate this restaurant favorite with authentic crispy texture and bold Asian flavors.

Step 1: Marinate and Prepare the Chicken

Cut the 1.5 lb Boneless Skinless Chicken Breasts into thin strips. In a bowl, combine the chicken with 0.33 cup Soy Sauce, 1 tbsp Fresh Ginger Root, and 2 cloves Garlic Cloves (minced). Let it marinate for 15-20 minutes—this infuses the meat with deep umami flavor.

I’ve found that slicing the chicken against the grain makes it more tender. The soy sauce not only seasons but also helps break down the proteins for a more delicate texture. Don’t skip the marinating time; it’s essential for that signature taste.

Step 2: Dredge and Fry to Crispy Perfection

Place the 0.5 cup All-Purpose Flour in a shallow dish. Beat the 2 whole Large Eggs in another dish. Dip each marinated chicken strip into the egg, letting excess drip off, then dredge in flour until fully coated.

Heat 0.5 cup Vegetable Oil in a large skillet over medium-high heat until shimmering. Fry the chicken in batches for 2-3 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate. The oil should be hot enough to sizzle immediately when the chicken touches it—this ensures a crisp exterior without greasiness.

Step 3: Prepare the Creamy Oriental Sauce

In a bowl, whisk together 0.5 cup Mayonnaise, 2 tbsp Honey, 1 tbsp Rice Vinegar, and 1 tsp Sesame Oil until smooth. Taste and adjust sweetness or tang as desired. The sesame oil adds a nutty depth that balances the sweetness perfectly.

This sauce should be thick but pourable. If it’s too stiff, thin it with a teaspoon of water. The acidity from the rice vinegar cuts through the richness of the mayonnaise, creating that addictive flavor profile you know from the original.

Step 4: Shred Vegetables and Assemble Wraps

Finely shred 3 cups Green Cabbage and julienne 2 whole Carrots. Thinly slice the 0.33 cup Green Onions. Toss the cabbage and carrots together—they’ll add fresh crunch to contrast the crispy chicken.

Warm the 4 whole Flour Tortillas for 10-15 seconds per side in a dry skillet until pliable. Spread a generous layer of sauce on each tortilla, then add chicken, shredded vegetables, and green onions. Fold the sides in and roll tightly from the bottom up, tucking as you go.

Step 5: Secure and Serve Immediately

For restaurant-style presentation, cut each wrap diagonally in half and secure with toothpicks. The key is serving them immediately—the cabbage will soften and the tortilla may get soggy if they sit too long.

I like to serve these with extra sauce on the side for dipping. The contrast of textures—crispy chicken, creamy sauce, crunchy vegetables, and soft tortilla—is what makes this dish so satisfying. Each bite should deliver all these elements together.

Creative Variations of This Recipe

Spicy Thai Twist

Add 1 tbsp sriracha and 1 tsp lime juice to the oriental sauce for a Thai-inspired kick. I also toss in ¼ cup chopped cilantro with the vegetables. The heat from the sriracha pairs perfectly with the cool crunch of the cabbage. 🌶️

Teriyaki Glaze Version

Replace the oriental sauce with ½ cup teriyaki sauce (I use Kikkoman) mixed with 2 tbsp mayo. Add 1 cup shredded purple cabbage for extra color. The teriyaki adds a sweeter, more robust flavor profile that still complements the crispy chicken beautifully.

Buffalo Fusion Style

Mix ¼ cup buffalo sauce with the mayo base and add ¼ cup crumbled blue cheese. Swap carrots for celery sticks. This Buffalo-Oriental fusion might sound unusual, but the combination of spicy, tangy, and creamy works surprisingly well.

Vegetarian Mushroom

Replace chicken with 1.5 lb sliced portobello mushrooms, marinated and dredged the same way. Add 1 tsp smoked paprika to the flour for extra depth. I often forage wild mushrooms for this variation when I’m out on my coastal rides. 🗺️

Lettuce Wraps

For a lighter option, serve the crispy chicken and veggies in butter lettuce leaves instead of tortillas. Drizzle with extra sauce and top with crushed peanuts for crunch. This version is perfect for warm days when you want all the flavor without the carbs.

Meal Prep Bowl

Deconstruct the wrap into a grain bowl: serve crispy chicken over steamed jasmine rice with the same veggies and sauce. Add 1 soft-boiled egg and 1 tbsp sesame seeds on top. This makes for an easy lunch the next day.

Frequently Asked Questions