California Fig Asian Chicken Wrap with California Fig and Ginger Dressing

Servings: 4

Prep Time
By California Fig Advisory Board


  • ¼ cup rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon sriracha
  • ½-inch piece fresh ginger, peeled and sliced
  • 1 tablespoon honey
  • 1 1/2 tablespoons canola oil
  • 3 California Fresh Figs


  • 2 ½ cups cooked shredded chicken breast
  • 4, 8-inch flour tortillas (whole grain or white)
  • 2 cups shredded Napa cabbage
  • 1 cup shredded carrots (about 2 medium carrots)
  • 3 California Fresh Figs
  • 1 green onion, thinly sliced, white and light green parts only
  • 8 sprigs fresh cilantro


  1. To make the dressing, put the vinegar, soy sauce, sriracha, ginger, honey, and oil into a blender. Cut 3 of the figs into quarters and add to the blender. Blend until smooth.

  2. Pour about ¾ of the contents of the blender into a medium bowl and add the chicken. Toss well.

  3. To make the wraps, lay the tortillas on your work surface. Layer the cabbage and carrots over the tortillas. Dice the remaining 3 figs and scatter over the tortillas along with the green onion. Lay the cilantro, chicken along the center of the tortillas, and 1 tablespoon of dressing and roll up tight.

  4. Cut in half. Serve with extra dressing on the side.