Copycat Zaxby’s Giant Asian Zensation Wrap Recipe

There was a summer road trip a few years back, the kind where everything smells like sunscreen and the car stereo gets louder every hour. Somewhere along the highway in South Carolina, we pulled off for gas and stumbled into Zaxby’s. I wasn’t even hungry, just curious, but then this giant wrap caught my eye. Crisp chicken, zingy slaw, sticky-sweet teriyaki, and that citrusy whisper I couldn’t place until the second bite. It was one of those messy-but-perfect things that shouldn’t work in a tortilla, yet it totally did.

This copycat Zaxby’s Giant Asian Zensation Wrap is my way of bottling up that roadside joy. Sweet, savory, bright, and crunchy, like the wrap version of a greatest hits album. You can make it with grilled or fried chicken, load it up with crisp veggies, and drizzle on that glossy teriyaki magic. The best part? It’s big. Like “two hands and a napkin” big. Just like the original.

How to make Copycat Zaxby’s Giant Asian Zensation Wrap

Start with warm grilled or crispy chicken, pile on cool Asian-style slaw, drizzle with teriyaki, and wrap it all up in a soft flour tortilla. Want that citrus zing? Toss the slaw with a splash of homemade lemon vinaigrette. Don’t forget the wonton strips, they’re the crunch that keeps things fun.

Nutrition facts (per wrap, fried version)

• Calories: 720
• Total Fat: 29 g
• Saturated Fat: 5 g
• Carbohydrates: 75 g
• Sugar: 18 g
• Protein: 40 g

Ingredients (1 large wrap)

Prep Time: 20 minutes
Cook Time: 10 minutes (for fried chicken)
Total Time: 30 minutes
Servings: 1 hungry human

For the chicken

• 1 large chicken tender or small breast (fried or grilled)
• Salt and white pepper (to season)
• ¼ cup flour + ¼ tsp garlic powder (if frying)
• 1 egg (if frying)
• Oil for shallow frying

For the slaw

• ½ cup green cabbage, shredded
• 2 tbsp red cabbage, shredded
• 2 tbsp carrot, julienned or shredded
• 1 green onion, thinly sliced
• 1 tsp rice vinegar
• ½ tsp lemon juice
• ½ tsp sugar
• Pinch of salt

For the teriyaki glaze

• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp rice vinegar
• ½ tsp honey
• ¼ tsp sesame oil
• ½ tsp fresh ginger (or pinch of powdered)
• ¼ tsp cornstarch mixed with 1 tsp water

To assemble

• 1 large (12-inch) flour tortilla
• 2 tbsp crispy wonton strips
• Optional: extra lemon vinaigrette drizzle (1 tsp)

Tools you’ll need

• Frying pan or grill
• Small saucepan
• Mixing bowl
• Cutting board + knife
• Tongs
• Paper towel
• Skillet or microwave for warming tortilla

Instructions

Step 1: Make the chicken
For fried: Dredge chicken in flour, dip in beaten egg, then coat in flour again. Fry in shallow oil for 3–4 minutes per side until golden and cooked through.
For grilled: Season chicken lightly with salt, pepper, and garlic powder. Grill or pan-sear until nicely browned and cooked through. Slice into chunks once rested.

Step 2: Mix the slaw
In a small bowl, toss green cabbage, red cabbage, carrots, and green onions. Add vinegar, lemon juice, sugar, and salt. Mix and let it sit while you prep the rest. This gives it that bright, slightly sweet crunch.

Step 3: Make teriyaki glaze
In a small saucepan, combine soy sauce, brown sugar, vinegar, honey, sesame oil, and ginger. Bring to a simmer. Add cornstarch slurry and stir until thickened and glossy (1–2 mins). Remove from heat.

Step 4: Warm the tortilla
Place your flour tortilla in a dry pan or microwave for a few seconds to make it pliable.

Step 5: Assemble
Lay your tortilla flat. Add a bed of slaw. Top with warm chopped chicken. Drizzle generously with teriyaki glaze. Sprinkle on crispy wonton strips. Add a tiny drizzle of citrus vinaigrette if desired.

Step 6: Roll and serve
Wrap burrito-style. Tuck in the sides, then roll tightly. Slice in half if you’re feeling fancy, or just dive in.

Tips

• Fry the chicken fresh for max crunch, but grilled is lighter and great for meal prep.
• Don’t overdress the slaw or the wrap will get soggy fast.
• Want it spicy? Add a squirt of sriracha or spicy mayo before rolling.
• For a party platter, make mini versions with 8-inch tortillas and cut into thirds.

What to serve with

Crispy comfort

• Crinkle-cut fries – Just like the Zaxby’s combo. That salty, hot crunch next to the sweet-savory wrap is unbeatable.
• Sweet potato fries – Their slight caramel sweetness pairs beautifully with teriyaki glaze. Add a pinch of chili powder for kick.

Lighter sides

• Edamame with sea salt – Protein-packed, poppable, and fresh. They play nicely with the Asian-style flavors.
• Chilled cucumber salad – Think vinegar, sesame oil, and a pinch of sugar. It cools everything down and adds contrast.
• Mandarin orange cups – A nostalgic fast-food dessert vibe, but it works. Juicy and light after a big bite.

Something to sip

• Iced green tea with lemon – Clean and sharp. Balances out all the richness.
• Sparkling yuzu lemonade – If you can find it, it makes everything feel a little gourmet.

Variations

Grilled chicken version
Use grilled breast or thigh for a lighter, leaner wrap. Great for meal prep or gym-day lunches.

Low-carb bowl
Skip the tortilla. Pile slaw, chicken, and sauces into a bowl. Top with sesame seeds or chopped almonds.

Bento-style wrap halves
Cut the wrap in half and pack with sushi rice balls, pickled ginger, and a small soy sauce cup for an office lunchbox upgrade.

Spicy edition
Add sliced jalapeños, drizzle with spicy mayo, or swap in a chili-laced teriyaki.

Vegetarian swap
Use crispy tofu or meatless chicken tenders. The sauces and crunch do the heavy lifting, so flavor doesn’t suffer.

Mini wrap platter
Use small tortillas and serve as finger food at gatherings. Keep sauce portions light so they hold shape.

Ingredient substitutes

Chicken
Original: Fried or grilled chicken
Substitutes: Crispy tofu, meatless tenders, leftover roast chicken

Teriyaki sauce
Original: Homemade soy-honey glaze
Substitutes: Bottled teriyaki (like Kikkoman), hoisin sauce with a splash of soy, or Korean BBQ sauce for a twist

Asian slaw
Original: Cabbage, carrot, onion, vinaigrette
Substitutes: Bagged coleslaw mix with added rice vinegar, or chopped romaine with sesame dressing

Wonton strips
Original: Crispy pre-made wontons
Substitutes: Crushed ramen noodles, toasted tortilla strips, or crispy onions

Flour tortilla
Original: 12-inch flour wrap
Substitutes: Spinach wrap, gluten-free tortilla, rice paper for a fresh roll version

Citrus vinaigrette
Original: Lemon-rice vinegar mix
Substitutes: Bottled lemon vinaigrette, lime juice + olive oil, or a splash of orange juice with a pinch of salt and sugar

Honest Review

After a couple of kitchen trials (and one tortilla blowout I won’t talk about), this wrap turned out surprisingly close to what Zaxby’s serves in the paper-lined basket. The sweet-and-savory teriyaki glaze hits the tongue first, followed by that crisp, cool crunch of the slaw. What really sells it, though, is the balance, the citrus vinaigrette brings just enough brightness to cut through the richness of the chicken and sauce.

Now, is it exactly like Zaxby’s? Not quite. Their chicken has a fast-food crisp that’s hard to copy without a commercial fryer, and they probably emulsify their teriyaki for extra cling. But honestly, flavor-wise, it scratches the same itch. The boldness is there. The contrast of warm and cool, saucy and crunchy, really delivers.

Would I make it again? Absolutely. Especially when I’m craving that nostalgic drive-thru feel but want something a bit fresher, bigger, and more customizable. If you keep some slaw mix and teriyaki on hand, it’s a solid lunch wrap that feels like more effort than it actually is.

Best eaten warm with one napkin per hand.