Costco Asian Chicken Wrap Recipe: Copycat Crunch and Umami Flavor

This copycat version delivers the same crunch and umami you love from Costco’s popular wrap, with a homemade touch that elevates every bite.

Tender chicken, crisp vegetables, and a savory Asian-inspired sauce come together in a soft tortilla for a meal that’s as satisfying as it is convenient. The key is layering flavors and textures just right.

I’ve tested this recipe to ensure it captures the original’s bold taste and satisfying texture. Each bite balances creamy, crunchy, and savory elements perfectly.

Perfect for lunch on the go or a quick dinner. Here’s how to make it at home.

Ingredients for Costco Asian Chicken Wrap

Tender chicken, crisp veggies, and bold sauce wrapped in soft tortillas. Pantry-friendly with a few fresh picks.

The chicken needs to be thin for that tender bite—buy pre-sliced tenders or slice breasts yourself. For the tortillas, Costco’s own burrito-size flour tortillas are perfect (and cheap). Napa cabbage has that sweet crunch, but regular green cabbage works—just slice it thin. The carrots and bell pepper add color and texture (bagged coleslaw mix saves chopping time if you’re in a rush).

No Napa cabbage? Shredded lettuce or purple cabbage keeps the crunch. Out of rice vinegar? Lime juice at half the amount adds the tang. The soy sauce is non-negotiable for umami, but tamari for gluten-free or coconut aminos work too. For extra heat, add a dash of sriracha to the sauce. The ginger and garlic can be swapped for 1 tbsp each of ground ginger and garlic powder.

The sauce keeps in the fridge for 5 days—make extra for salads or dipping. Wraps are best eaten fresh but hold up for 24 hours wrapped tight in foil. Toast the sesame seeds just before serving (30 seconds in a dry pan) for maximum crunch.

Step-by-Step Instructions for Asian Chicken Wraps

Here’s how to recreate that signature crunch and umami flavor at home.

Step 1: Cook the Chicken Strips

Heat the 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the 1.5 lb boneless skinless chicken breasts (sliced into thin strips) and cook for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

Don’t overcrowd the pan—work in batches if needed to ensure even browning. The chicken should reach an internal temperature of 165°F and have no pink remaining. Transfer the cooked chicken to a plate and set aside.

Step 2: Make the Umami Sauce

In a small bowl, whisk together the 0.5 cup mayonnaise, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp granulated sugar, 1 tbsp fresh ginger (minced), and 2 cloves garlic cloves (minced finely).

Stir until the mixture is smooth and the sugar fully dissolves. This sauce delivers that signature Costco flavor—sweet, tangy, and packed with umami. Taste and adjust seasoning if needed, though the soy sauce should provide enough saltiness.

Step 3: Prep the Fresh Vegetables

In a large bowl, combine the 2 cups napa cabbage (thinly shredded), 1 cup carrots (julienne cut or shredded), 1 whole red bell pepper (thinly sliced), and 0.5 cup green onions (thinly sliced).

These fresh, crunchy vegetables balance the richness of the chicken and sauce. I like to add the green onions just before serving to keep their bright color and sharp bite. Toss the mixture gently to combine.

Step 4: Assemble the Wraps

Lay out the 4 whole large flour tortillas on a clean surface. Divide the cooked chicken evenly among them, placing it slightly below the center of each tortilla. Drizzle about 2 tbsp of the umami sauce over the chicken on each wrap.

Top with a generous portion of the vegetable mixture, then sprinkle with 2 tbsp sesame seeds for that final Costco-style garnish. Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly to enclose everything completely.

Step 5: Slice and Serve

Cut each wrap in half diagonally and serve immediately. The tortilla should hold together well, with just enough give to reveal the colorful filling inside.

Serve with any remaining umami sauce on the side for dipping. These wraps are best enjoyed fresh, when the tortilla is still soft and the vegetables retain their crisp texture.

Flavor Customization for This Recipe

Spicy Sriracha Boost

Add 1-2 tsp sriracha to your umami sauce for a spicy kick that cuts through the creaminess. I love this tweak—it adds heat without overpowering the other flavors. Start with 1 tsp and adjust to taste. 🌶️

Sweet & Tangy Twist

Swap the 1 tbsp rice vinegar for 1 tbsp lime juice and add 1 tbsp honey to the sauce. This creates a brighter, slightly sweeter profile that pairs wonderfully with the crunchy vegetables.

Peanut Butter Depth

For a nutty, rich variation, whisk 2 tbsp creamy peanut butter into the sauce. It thickens slightly and adds a satisfying depth. I recommend using Jif Natural for its smooth texture.

Extra Crunch Layer

Toast ½ cup chopped peanuts or cashews in a dry pan for 2-3 minutes, then sprinkle over the filling before wrapping. This gives an extra crunch that mimics the texture of Costco’s version.

Herb Freshness

Finely chop ¼ cup fresh cilantro or Thai basil and mix into the vegetable blend. The herbs add a fresh, aromatic element that brightens up each bite. I prefer cilantro for its citrusy note.

Low-Carb Option

Replace the flour tortillas with large lettuce leaves like butter or romaine for a lighter, gluten-free version. The wraps won’t hold as tightly, but the flavors remain just as bold. 🥗

Frequently Asked Questions