Asian Chicken Salad Wrap + Toufayan Recipe Challenge (One Reader Wins $100 Publix Gift Card!)


This is one of the busiest times of year at my house. We have school, baseball, Scouts, art classes and my boys are pushing to add Karate to the mix. Add in the time I spend on the sites plus all my to dos and I barely get through each day with my sanity intact. When meal time comes around I look for simple options that are still family friendly and delicious.

I rely on Toufayan products because they offer fresh, convenient options for breakfast, lunch and dinner. They actually offer more than 100 varieties of baked goods from their North American bakeries. I am sure you guys have seen many of their products in the bakery section at Publix. There's the flatbreads, pitas, Smart Pockets, Smart Bagels just to name a few.

All of their products are delicious and make meal prep a breeze. What's great is that they also offer options for folks with special dietary needs. They have healthy choices like Smart Bagels and Low Carb Wraps. Plus, they have gluten free options as well. There are fresh breads for every occasion. I have several recipes that I thought I'd share to show you how easy you can whip up a meal using Toufayan products.

Today I thought I'd share one of my husband's favorites that he loves for lunch - Asian Chicken Salad Wrap


4.9 from 7 reviews
Asian Chicken Salad Wrap
Prep time
Total time
Serves: 4
  • 1½ cups cooked chicken breast, shredded
  • 1½ cups cabbage, shredded
  • 2 carrots, shredded
  • 2 green onions, chopped
  • 2 tablespoons water chestnuts, chopped
  • ½ cup cilantro, divided
  • 1 tablespoon fresh ginger, minced
  • 1 garlic clove, minced
  • 3 tablespoons canola oil
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • ½ cup rice sticks
  • Toufayan Wraps
  1. Place garlic, ginger, ¼ cup cilantro, canola oil, vinegar, honey and sesame oil into a blender and pulse until blended.
  2. In a large bowl, combine chicken, cabbage, carrots, onion, cilantro, and water chestnuts.
  3. Pour dressing over the veggies and toss to combine.
  4. Scoop the salad onto a Toufayan Wrap then top with a few tablespoons of rice sticks.
  5. Roll and serve.

Since 1926 families have been relyin' on Toufayan. You get so many delicious options to help you put together a meal in a flash. I shared some of my favorite ways to use Toufayan products and now I want to hear how you use Toufayan products in your recipes. 

publix-gift-cardThe folks at Toufayan have offered to give one I Heart Publix reader a $100 Publix gift card for sharing an easy recipe using Toufayan products. To enter just share your recipe in the comments below. I will have some of my blogging buddies choose their favorite recipes from all the entries. I will post the finalists and the readers will vote to determine the winner.

To help you get started I have a fantastic printable coupon from the folks at Toufayan that will save you 75¢ on any of their products. Just head over HERE to print your coupon.

Your simple recipe could earn you a big fat gift card. I will choose the finalists on 3/3o so you have plenty of time to share your recipe.  I will give you a couple of reminders over the next week or so. I can't wait to see what you guys come up with.

If you feel the urge, you can send me your recipe pictures. Just email them to me at contactiheartpublix @ (remove spaces).

This post and giveaway are brought to you by Toufayan. 


  1. Kevin says

    I just make sandwiches with them – lettuce, sprouts, green bell peppers, deli meat, salt and pepper, swiss cheese, and spicy mustard

  2. angela says

    ground turkey ,low fat shredded cheese , romaine lettuce and a little ranch dressing in a toufayan wheat wrap make a great lunch

  3. Elaine says

    A great snack which I happen to be chowing down on now :) Take their whole wheat wrap, spread some peanut butter on it, add some honey, sliced strawberries and banana, top it off with some granola, and wrap!! Great as a snack, or for breakfast :)

  4. Donna Shah says

    Heat wrap a bit in micro, then spread with butter and sugar/cinnamon mixture and heat a few more seconds. Yummy!!!

  5. Alicia H says

    Skillet Chicken Pitas (FYI – this recipe is not original to me, but it’s very very good, and I make it a lot!)

    Nonfat mayonnaise 1?3 Cup
    Garlic powder 1?4 Teaspoon
    8 inch pita bread rounds 2
    Skinless cooked chicken breast 6 Ounce, cut into strips Shredded iceberg lettuce 1 Cup
    Chopped tomato 3?4 Cup
    Peeled chopped cucumber 1?3 Cup
    Water 1?4 Cup

    Combine mayonnaise and garlic powder. Separate each pita round into 2 rounds. Spread mayonnaise mixture evenly on inside of split rounds.
    Arrange chicken strips evenly down centers of pita rounds; top evenly with lettuce, tomato, and cucumber. Fold over left and right sides of pita rounds to partially enclose filling. Fold short sides over to form rectangles.Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Sprinkle 1 tablespoon water in skillet.
    Place 2 sandwiches, seam sides down, in skillet; press firmly. Cook 2 to 3 minutes or until lightly browned. Turn sandwiches; press firmly, and cook 2 additional minutes or until lightly browned. Wrap in wax paper, and keep warm. Repeat procedure.

  6. Kathryn says

    I love making hummus wraps!

    I take a whole wheat wrap and spread on the Roasted Red Pepper Hummus. I follow up with shredded carrots, garden greens, cucumber, bean sprouts, tomato, and sometimes some red onion!

    My son likes to have the wraps filled and ham and cheese. I often make him pinwheels to take to school with him!

  7. MichelleA says

    I have a yummy (and vegetarian) recipe using Toufayan Pita bread. Its for Chickpea sandwich filling, like a chickpea salad.

    1 (19 ounce) can garbanzo beans, drained and rinsed
    1 stalk celery, chopped
    1/2 red onion, chopped
    1 tablespoon mayonnaise (I also add some Fat free plain yogurt)
    1 tablespoon lemon juice
    1 teaspoon dried dill weed
    salt and pepper to taste

    Combine everything in a bowl (you can mash a bit if you’d like) and stuff your pita with some lettuce and the chickpea filling. Quick and easy, healthy pita sandwich!! Its even better the next day for leftovers!!

  8. says

    Chipotle Shrimp Quesadillas

    Meal: Dinner

    1 tablespoon vegetable oil
    ½ pound medium shrimp, peeled and deveined
    1 teaspoon chipotle chili powder
    1 small red bell pepper, cut into thin strips
    4 Toufayan Wraps
    1 cup shredded Monterey Jack cheese
    1 scallion, sliced
    Guacamole, optional

    In large skillet over medium-high heat, in hot oil, cook shrimp until lightly browned and cooked through, stirring occasionally.
    Remove shrimp to bowl. To drippings remaining in skillet, add red pepper; cook until pepper is tender-crisp.
    Place two Toufayan Wraps on work surface, top each with shrimp, red peppers, shredded cheese and scallion.
    Top with remaining wraps.
    Preheat grill or large skillet.
    Cook quesadillas about 5 minutes or until bottom is very crisp, then carefully flip and cook another 2 to 3 minutes until cheese is melted.
    To serve, cut quesadillas into wedges.
    Serve with Guacamole.

  9. Lhartz says

    Pulled chicken wraps

    Put 1 boneless skinless chicken breast in the crockpot along with a can of salsa (or rotel).

    Cook for 1 1/2 hr. On high.

    Once cooked, use two fork method to pull chicken.

    Use whatever condiments you like, olives, lettuce, sour cream, cheese, guacamole etc.

    Use Toufayan wrap and create your own Mexican chicken wrap!
    Super delicious and healthy!

  10. Katherine says

    My recipe is simple. Tacos wrapped in a Toufayan wrap. I use ground beef, taco seasoning, cheese, and lettuce. It is easy and more healthy than a corn shell.

  11. naededo says

    Pita Piza

    1 Toufayan pita bread round
    1 teaspoon olive oil
    3 tablespoons pizza sauce

    1/2 cup shredded mozzarella cheese
    1/4 cup sliced crimini mushrooms
    1/8 teaspoon garlic salt
    1. Preheat grill for medium-high heat.
    2. Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
    3. Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

    Sometimes I’ll put whole onions and bell peppers on grill to cook, then chop up and add and cook with cheese. YUM!! These can also be cooked in oven but grilling gives it that smoky flavor.

  12. Mary says

    Delicious Toufayan Sun-Dried Tomato Cheese Pizza

    1 Toufayan Sun-Dried Tomato Wrap
    1 Cup Shredded Part Skim Mozzarella Cheese
    1 tsp Rosemary Seasoning

    1. Pre-heat oven to 350 degrees.
    2. Grease a large cookie sheet.
    3. Place wrap on cookie sheet, making sure it is opened flat.
    4. Spread shredded cheese over wrap.
    5. Sprinkle rosemary seasoning over wrap.
    6. Place cookie sheet in the oven on the middle rack.
    7. Bake for 8-10 minutes or until cheese is melted.
    8. Allow time to cool. Serve and Enjoy!

    *You can also add meat and/or any vegetable toppings of your choice. Although, the cooking time may need to be adjusted.

  13. Liz says

    I put an Italian spin on most anything I make.

    Toufayan Wrap – Grilled Stromboli

    Pepperoni (turkey pepperoni for my non meat eater daughter)
    Shredded mozzarella
    Olive Oil
    Marinara for dipping (optional)

    Spritz one wrap lightly with olive oil. Sprinkle oregano, salt, pepper and parmesan. Next cover wrapp with mozzarella, then the pepperoni. I use the large deli pepperoni – i just think it works better in strombolis’.

    Then top with 2nd wrap. Spritz outside with olive oil and a little more oregano.

    Put in heated pannini maker until cheese is bubbly. Remove and sprinkle with a touch more parmesan.

    Eat as is or roll up and slice – dip in marinara

    My kids love this for a quick dinner and I will add a fresh homemade pasta e fagioli soup along with it.

  14. Robin L says

    Mayan Pork Wrap

    4 ounces cooked pork tenderloin, cut into thin strips
    ½ cup cooked white rice
    ½ cup cooked red or black beans
    ½ cup canned corn
    ½ cup shredded Cheddar cheese
    ¼ cup salsa
    2 Toufayan Wraps

    In large bowl combine pork, rice, beans, corn, Cheddar cheese and salsa.
    Cover the Toufayan Wraps in damp paper towels and heat in the microwave 45 seconds.
    r, heat them individually in a dry pan until warm and lightly toasted.
    Place Toufayan Wraps on work surface; top with pork mixture.
    Fold sides in to enclose filling; roll other sides to enclose filling.

  15. Carolann says

    Using the Pita Breads, make a quick & easy calzone snack.

    Mix these simple ingredients in a small bowl:
    2 Tblspns Ricotta (Whole milk, lowfat or skim. Your choice.)
    2 Tblspns shredded Mozzarella
    1 tspn grated Parmesan
    Dash each of oregano & garlic
    Salt & pepper to taste
    1/2 tspn olive oil

    Slice open a Toufuyan Pita, about 1-2 inches only, and fill with the mixed ingredients. Wrap in a piece of foil wrap and place in toaster over for about 10-15 minutes on 400 degrees.

    If you like ham in your calzones, add a slice before sealing the foil. Leftover sausage will also add a wonderful flavor to this treat! Enjoy!

    • Carolann says

      Added piece of info. . . . mix the ingredients inside of a plastic sandwich bag, and then snip off one corner and squeeze the mixture into the Pita! Snip must be large enough to allow the mozzarella to emerge.


    I love these wraps. I use the low carb ones..
    2 eggs
    sour cream

    I scramble my eggs using various seasonings and add cheese. I then place in the wrap and add the salsa, guacamole and sour cream. Fold and enjoy so delicious!!!! Simple and healthy

  17. says

    My recipe is simple and versatile. Simmer any left over meat (chicken, pork, beef, lamb, that has been cut into small pieces) in garlic and some sort of stock or broth. When the liquid has just about been fully absorbed, the meat is ready to use. Add some latin flair with spices and peppers, have carnitas, tacos, or quesadillas with the tortillas. Or you can do a little non-Latin flavor and put the meat, as is, with some cheese and veggies to make a lovely little sandwich or hot quesadilla.
    I love how flexible tortillas are, they make any meal customizable for my family’s different tastes.

  18. Kim R. says

    My recipe is simple yet delicious. I spread Rondele light cheese spread over a Toufayan wrap, thinly sliced turkey breast and two thin tomato slices. This is a great on the go lunch. Its low in calories and high in flavor. YUM!

  19. Stacey says

    I loved to do tunafish salad. Take 2 cans of albacore tuna, mayo, ranch, and nature’s seasoning (mix to you likings). Cut up romaine lettuce, tomatoes, cucumbers and shredded carrots. Add salad into the Toufayan pita and then top in the tuna salad and Enjoy. Add ranch dressing if needed. This is a quick easy spring/summer special in our house. I have changed it up into a chicken salad with the greens as well. I love to try this with avocado slices as well.

  20. Linda says

    Ranch Chicken Salad

    2 10oz cans of chicken breast
    1 1oz package of hidden valley ranch dressing mix
    1 8oz package of cream cheese

    soften the cream cheese, drain the cans of chicken, break apart the chicken with a fork, add the chicken to the cream cheese and then add the ranch dressing mix

    Super easy and no cooking! Great in wraps or smartpockets!

  21. Edie says

    I make quesadillas with them. Put some chicken adn cheese and melt in the oven or on the stove top… and then eat with sour cream. Its so great!

    I did wonder where you got the crispy rice noodles for your recipe!

  22. Nicole says

    The girls in my office are fools for chicken salad, we have all the lunch spots in town sorted by who makes the best chicken salad sandwich. That said they still like my homemade Fruity Chicken Salad Pita best of all. This is very much a “to-taste” recipe so all quantities are variable.

    Chicken breast Not seasoned too heavily (I boil mine)
    Mayo to taste and texture preference
    Diced Apples
    Grapes halved
    Pineapple tidbits drained
    I have also thrown in blueberries when in season.
    chopped pecans
    Mix together add more or less mayo to desired consistency. Serve stuffed in a whole wheat pita with a touch of shredded lettuce.

  23. Beth Kinnon says

    This simple lunch goes back at least to the 1970’s. Whenever my mother, aunt and grandmother got together, the lunch of choice was “Round bread with cheese”. Simply slice a Toufayan pita bread around the edge to make two large flat rounds. Top with muenster cheese, sesame seeds, and thin tomato slices. Place under broiler until cheese is gooey.Yum!

  24. LindaB says

    I like making easy sandwiches for lunch using Toufayan Pita’s. Since I had some left over corned beef from St. Patrick’s Day, I decided to try to use some of the left overs to make this sandwich. Turned out quite tasty.
    I sprayed a skillet with cooking spray, diced up and cooked 3 oz. corned beef, then added 2 eggs to the skillet and scrambled them and added a dash of onion powder and garlic salt, caraway seed and some black pepper. I then took the pita, sliced it and made a pocket and put inside the pocket some shredded cheddar cheese, then filled the rest of the pocket with the corned beef and egg mixture. I had this pocket pita with an apple for lunch.

  25. LindaB says

    I made a sweet sandwich using a Toufayan wrap and spreading it with hazelnut spread, sliced up some sweet strawberries and put a few dollops of marshmellow creme on top of the strawberries. I tried one in the microwave – give it about 10-15 seconds, it was so good warm. But I liked it just as well without heating it up.

  26. Ellen S says

    Great healthy breakfast —
    Spread 2 tablespoons nut butter (almond/peanut, etc) on 1 whole wheat or plain Toufayan wrap.
    Top with 1/4 cup uncooked oats, 1/4 cup plain or flavored Greek yogurt, sliced bananas, sliced apple or pear, dried fruit (raisins, craisins, etc) and cinnamon.
    Roll wrap to enclose filling and wrap tightly in a sheet of non-stick foil.
    Heat in a toaster oven at 400 degrees for 20 to 30 minutes.
    Top with fresh berries and serve!
    Absolutely delicious and so good for you!

  27. Stephanie says

    Chicken Tacos with a Twist


    1 lb. of Boneless Skinless Chicken Breast
    1 Pack of Toufayan Tortillas, Soft White Taco Style
    1 Package of Taco Seasoning (Any Brand)
    1/4 cup of Orange Juice with No Pulp
    2 Tablespoons of White Vinegar
    8 oz. of Shredded Cheddar Cheese
    3 Tomatoes, Diced
    16 oz. Sour Cream
    Chopped Lettuce


    I take their White Soft Taco Tortillas and make chicken tacos. Take the pound of chicken breast and cut into strips. Before cooking it, marinade the chicken in orange juice, white vinegar, and taco seasoning for about 2 hours. The orange juice and vinegar provide a paprika-type taste. Cook the chicken in a skillet until thoroughly cooked. Fill each tortilla up with the cooked chicken strips, shredded cheese, lettuce, tomato, and sour cream. If desired, tortillas can be warmed.

    Serve and enjoy!

  28. Tracy T says

    We use them daily for sandwiches, but we also use them to make pizzas!! They make the BEST pizzas!! I just use pizza sauce or spaghetti sauce and add all our favorite toppings (pepperoni, cheese, and olives are always included!)

  29. Anita says

    Zoe’s Grueben Knock-off

    Shredded cabbage (3 cups)
    Green onions (about 1/2 cup chopped)
    Finely Crumbled Feta cheese (1/2 cup )
    1/4 red wine or balsamic vinegar

    Mix together to make slaw

    In a whole wheat Toufayan wrap add
    Sliced turkey breast (4 slices)
    Sliced Swiss cheese (1 slice)
    Generous helping of the slaw

    Wrap and grill in a non-stick skillet.

    I love this lighter version of the Rueben.

  30. Lana says

    Chicken Caesar Salad Wraps

    1 bag Fresh Express Caesar salad kit

    1 pound boneless skinless chicken breasts
    salt, pepper and garlic powder
    1 T olive oil

    Toufayan wraps

    Season chicken with salt, pepper and garlic powder. Heat oil in a large skillet and cook chicken until browned and no longer pink in the center. Remove to a cutting board and shred or slice into strips.

    Prepare Caesar salad kit reserving croutons for another use.

    Fill wraps with salad and chicken. Enjoy!

  31. Michelle says

    Easy and quick Gluten Free lunch

    1 Toufayan wrap
    2 Perdue simply smart gluten free chicken tenders
    Publix honey goat cheese (delicious)
    Marketside balsamic vinaigrette

    I cook the chicken tenders about 10 min at 425 degrees and warm the wrap. Cut the tenders into bite size pieces. Place the tenders, baby greens and goat cheese in the wrap and drizzle a little balsamic vinaigrette on top and wrap. My Favorite lunch!

  32. Karen says

    I like to toast the flatbreads in a pan sprayed with cooking oil. Then add sliced grilled chicken, tomato, lil onion and some tzatziki sauce. Make homemade tzatziki by using Greek yogurt, shredded/seeded cucumber, clove of garlic, pepper, and squeeze of lemon juice.

  33. Marsha says

    Buffalo Chicken Pizza Recipe – this a recipe based on the Publix Apron’s recipe for buffalo chicken pizza.

    -Toufayan wheat wraps
    -olive oil
    -buffalo chicken dip (from Publix deli case)
    -cheese of your choice

    Preheat oven to 400 degrees. Brush flatbread with olive oil and bake for 5 minutes. Remove and add a layer of buffalo chicken dip and top with cheese of your choice. Bake for 8 to 10 minutes until cheese is melted and bubbly.

    This is one of my favorite recipes because it is quick and easy and super yummy. You can also make a personal pizza for yourself or pizzas for the whole family. Each one can be modified for the person’s own tastes (add onions or peppers or anything you want). Also, the kids love to make their own pizza and cook it.

  34. Agnes says

    Semi-homemade Enchiladas
    1.5 Lb ground meat (chicken, beef, turkey)
    1 bag Publix brand mixed seasoning veggies (onion, red & green pepper, celery, parsley) Found in the frozen food aisle.
    ¼ cup water.
    1 Packet taco seasoning
    Cooking spray, like pam
    6-8 Toufayan wraps (any flavor)
    8-16 oz Taco blend cheese (depending on how healthy you want to be)
    2 cans enchilada sauce (any brand)
    1 baking dish

    1. cilantro
    2. sour cream


    1. Preheat over to 375
    2. Brown the meat with the frozen veggie packet. Drain.
    3. Add in ¼ cup water along with taco seasoning packet. Mix until sizzling.
    4. Spray bottom of baking dish with cooking spray
    5. Fill the wraps with the cooked meat and cheese. Roll into an open ended burrito and place in the bottom of pan. Do this until all of the wraps are used, or until the pan is full.
    6. Cover the open burritos with enchilada sauce
    7. Top with cheese if you want.
    8. Back until cooked through, about 25 minutes
    9. Serve garnished with fresh cilantro and sour cream

  35. Laleth says

    I use them instead of using thin rice wrapper for vietnamese rolls. Then, I make sweet peanut sauce for dipping sauce. The ingredients for filling are rice noodles(softened in hot water), grilled shrimp or chicken, fresh cilantro and Thai basil, shredded lettuce, shredded carrots and tossed in any Asian salad dressing, salt, pepper and sesame oil. So yummy!!!

  36. Amanda says

    My boys (11 and 8) make their own “after school before baseball practice” snacks. Pizza bagels or pizza quesadillas. To make the bagels, they toast the bagel, spread pizza sauce over it (Mid’s, Publix or homemade) cover with any kind of grated cheese and pepperoni and zap in the microwave for a few seconds until the cheese starts to melt. Let stand for a minute or two. Pizza quesadillas are pretty self explanatory! Use the tortilla, spread just a little sauce on one side, too much and it won’t stay together. Add toppings and cook over medium heat until the cheese melts. Make sure you cook it in a little butter…my sons say that’s the secret ingredient. :)

  37. Aggie says

    Mediterranean Turkey Burgers
    2 Toufayan whole wheat pitas halved and toasted
    Mix Panko, Feta, minced red onion,pesto (I like to make mine homemade), salt, pepper 1lb.turkey breast, & 1 garlic clove minced. Mix all ingredients. Make patties, cook in skillet with spray. Serve in Pita with fresh arugula, extra pesto and fresh tomato. Delicious

  38. kristy balser says

    I love these as im on a diet and this is my awesome fill me up and not taste like im on a diet food.
    recipe Tandoori Chicken,
    1/2 avocado sliced
    1 cup cucumber, sliced
    1/4 cup red onion, sliced
    1/4 cup cilantro, chopped
    4 low carb pita pockets such as Toufayan Bakeries Pita Bread
    1 recipe Cumin Yogurt Sauce, prepared


    Cut each pita bread in half, carefully open pocket. Lay a few slices of cucumber with few slices of onion in each pocket, sprinkle some cilantro inside. Place some chicken inside pocket and drizzle with a couple tablespoons of Cumin Yogurt Sauce on each half. Serve.
    these fill me up and stay with me to my next meal and so far I have lost 15 pd’s!!!!!! in 3 months by adding these to my daily meal plan

  39. Vicky says

    I like Toufayan Pita bread multiple ways. The most simple is toasted and buttered then cut into wedges instead of dinner rolls. I also like to use them for sandwiches, stuffed with turkey, cheese, lettuce and tomato. I also enjoy them just cut into wedges with humus. The truth is, they are versatile and delicious, so what’s not to love?

  40. Lee says

    Cut the Pitas in 1/2, top with Nutella add some sliced bananas roll up like a jelly roll cut into 1/2″ rounds.

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