Costco Asian Chicken Wrap Recipe: Copycat Crunch in Every Bite

I’ve recreated the beloved Costco Asian Chicken Wrap with all its signature flavors and textures. This copycat version delivers the same satisfying crunch and savory-sweet taste you know and love.

The secret is in the sauce—a creamy, tangy blend that ties together crisp lettuce, tender chicken, and crunchy noodles. Every bite is packed with layers of flavor, just like the original.

With simple ingredients and straightforward steps, this recipe makes it easy to bring that Costco deli magic to your kitchen. The result is a restaurant-quality wrap that’s perfect for lunch or dinner.

Ready to make this at home? Let’s get started.

Ingredients for Costco Asian Chicken Wrap

Pantry staples plus fresh produce bring Costco’s deli magic to your kitchen in minutes.

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The chicken is the foundation—sliced thin so it cooks fast and stays tender. Costco’s pre-sliced chicken breasts work great if you want to save time (and they’re usually a good price). For the noodles, La Choy is the classic choice—crispy, salty, and that signature crunch. Romaine holds up better than iceberg here, so don’t swap unless you have to. Always check the tortillas are burrito-sized, or you’ll be fighting to wrap everything up.

No rice vinegar? Apple cider vinegar at the same amount works in a pinch. Tamari or coconut aminos can replace soy sauce if you need gluten-free. Forgot cilantro? Skip it—some people hate it anyway (we’re not judging). The sugar can be swapped for honey or agave, but reduce it by half since they’re sweeter. If you’re missing ginger, ground ginger at 1/4 the amount gets you close.

The sauce keeps in the fridge for up to 5 days, but the noodles lose their crunch fast—add those last. Wrap the tortillas in foil to keep them pliable. Leftovers? Not great, but they’ll hold for 2 days if you store the sauce and fillings separately.

Step-by-Step Instructions for Asian Chicken Wraps

Here’s how to nail that signature crunch and flavor you love from the food court.

Step 1: Cook and Shred the Chicken

Start by thinly slicing the 1.5 lb boneless skinless chicken breasts into uniform strips. This ensures even cooking and maximum flavor absorption. Heat a large skillet over medium-high heat and cook the chicken for 6-8 minutes, stirring occasionally, until the pieces are fully cooked through and no longer pink inside.

Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. Then, roughly chop or shred it into bite-sized pieces. I like to use two forks for shredding—it gives you that perfect texture that soaks up the sauce beautifully.

Step 2: Make the Signature Asian Sauce

In a medium bowl, whisk together the 0.5 cup mayonnaise, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp granulated sugar. Keep whisking until the mixture is smooth and fully combined—this usually takes about 1-2 minutes.

Next, stir in the 2 cloves minced garlic cloves and 1 tbsp grated fresh ginger. These aromatics give the sauce its distinctive zing. Let the sauce sit for 5 minutes to allow the flavors to meld together. You’ll notice the garlic and ginger become more fragrant as they infuse into the mixture.

Step 3: Toss Chicken in the Sauce

Add the cooked chicken to the bowl with the sauce and toss until every piece is evenly coated. I find it easiest to use my hands for this step—just make sure the chicken has cooled slightly first. You want each piece to glisten with sauce, not swim in it.

The chicken should look glossy and smell irresistibly savory. If the mixture seems a bit dry, don’t worry—the shredded carrots and red cabbage will add moisture when we assemble the wraps, balancing everything out perfectly.

Step 4: Assemble the Wraps with Fresh Ingredients

Lay out the 4 whole large flour tortillas on a clean surface. Divide the saucy chicken evenly among them, placing it in the center of each tortilla. Then, top with the 1 whole chopped romaine lettuce, 1 cup shredded carrots, 0.5 cup thinly sliced red cabbage, and 2 cups crispy chow mein noodles.

Sprinkle the 0.25 cup roughly chopped cilantro and 0.25 cup sliced green onions evenly over the top. The chow mein noodles are key here—they add that signature crunch that makes these wraps so addictive.

Step 5: Wrap and Serve Immediately

Fold the sides of each tortilla inward, then roll tightly from the bottom up, tucking in the fillings as you go. This method keeps everything secure so you don’t lose any of that delicious filling with every bite. If the tortilla feels too full, don’t overstuff it—just use a bit less filling for a neater wrap.

Slice each wrap in half diagonally for easy handling, or serve them whole for a hearty meal. These are best enjoyed fresh, while the noodles are still crispy and the chicken is warm. Real talk: they taste just like the ones from Costco!

Storing and Reheating Leftovers

Refrigerator Storage

Store assembled wraps in an airtight container lined with paper towels to absorb moisture. They’ll keep at 40°F or below for up to 2 days. Honestly, they’re best eaten fresh, but this works for leftovers. ❄️

Sauce Storage

The sauce alone stays fresh for 5 days in a sealed jar. I use mason jars for easy mixing and storage. Keep it separate from the noodles to maintain their crunch.

Freezing Wraps

Wrap individual portions tightly in plastic wrap, then place in a freezer bag. They’ll last 1 month, but the noodles will soften. Thaw overnight in the fridge before reheating.

Reheating Method

Microwave on 50% power for 1-2 minutes, covered with a damp paper towel. This prevents drying out. For best results, reheat components separately and assemble fresh. 🔥

Reviving Crunch

If the noodles go limp, spread them on a baking sheet and toast at 350°F for 3-4 minutes. They’ll crisp back up beautifully. I do this often to rescue day-old wraps.

Pro Tip

Always store tortillas separately to prevent sogginess. Warm them slightly before reassembling. This small step makes a huge difference in texture.

Frequently Asked Questions