If you’re on the lookout for a fun and flavorful meal, the Thai Chicken Wrap with Crunchy Asian Slaw might just become your new favorite! Imagine how tender, juicy chicken combined with a creamy peanut sauce and vibrant slaw can transform your weeknight dinners or weekend lunches. Whether you’re trying to impress guests or simply satisfy your own cravings, these wraps deliver an explosion of flavor and texture that will keep everyone coming back for more.

Why You’ll Love This Dish

There are countless reasons to fall in love with this Thai Chicken Wrap. First and foremost, it’s a complete meal rolled up into a convenient package—perfect for lunch, a quick dinner, or even a picnic treat. The balance of protein, crunchy vegetables, and a rich peanut sauce offers an authentic taste of Thai cuisine right in your home. Plus, it’s budget-friendly, quick to prepare, and fully customizable.

"This wrap has become a weekly staple in our house! The flavors are so bright, and the slaw adds such a great crunch." – Happy Home Cook

Preparing Thai Chicken Wrap with Crunchy Asian Slaw

Creating this dish is a straightforward process that will have you whipping it up in no time. You’ll start by marinating the chicken, then whip up the peanut sauce while the veggies are prepped. With just a few steps, you’ll have everything ready to assemble your delicious wraps.

What You’ll Need

To get started, gather these key ingredients:

1 lb boneless, skinless chicken thighs (or chicken breast for a lighter option)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon chili flakes (optional, for a kick)
⅓ cup creamy peanut butter
1 tablespoon honey
1 tablespoon rice vinegar
1 clove garlic (minced)
1 teaspoon grated fresh ginger
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup julienned carrots
½ red bell pepper (thinly sliced)
2 scallions (thinly sliced)
¼ cup chopped cilantro
4 large flour tortillas or flatbreads (consider low-carb or gluten-free)
Extra cilantro and chopped peanuts for garnish (optional)

Feel free to play around with some of these ingredients—if you don’t have chicken thighs, chicken breast works; or swap out the honey for agave syrup if you’re vegan!

Directions to Follow

Marinate the Chicken: In a bowl, mix the chicken with soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Let it marinate for at least 30 minutes to absorb those flavors.
Make the Peanut Sauce: In another bowl, whisk together the peanut butter, honey, rice vinegar, minced garlic, grated ginger, and a splash of warm water until you reach your desired sauce consistency.
Prepare the Asian Slaw: In a large mixing bowl, combine the green and red cabbage, julienned carrots, red bell pepper, scallions, cilantro, lime juice, rice vinegar, sugar, and a pinch of salt. Toss until everything is well mixed.
Cook the Chicken: Grill or pan-sear the marinated chicken over medium heat until it’s cooked through, about 5-7 minutes per side. Make sure the internal temperature reaches 165°F for safety.
Assemble the Wraps: Lay the tortillas or flatbreads flat, spread a generous amount of peanut sauce, add in the chicken slices, and top them with the vibrant slaw. Roll it all together, giving the wrap a little tuck at the bottom to keep everything secure.

Best Ways to Enjoy It

For serving, get creative! You can cut the wraps in half and arrange them on a platter with extra peanut sauce for dipping. Pair them with fresh fruit, like mango or pineapple, to balance the savory flavors. A side of steamed rice could also complement the wrap beautifully if you want more substance.

Keeping Leftovers Fresh

Storage is simple. Place any leftovers in an airtight container and refrigerate. The wraps can last for about 2-3 days in the fridge. If you want to preserve the freshness of the slaw, keep it separate until you’re ready to enjoy your wrap again. When it comes to reheating, a quick zap in the microwave will work for the chicken, just be sure to wrap it in a damp paper towel to prevent it from drying out.

Pro Chef Tips

For the best flavor and juiciness, do not skip the marinating step! Letting the chicken sit in the marinade also allows the spices to truly penetrate the meat. Additionally, if you’re sensitive to heat, feel free to reduce or omit the chili flakes—this wrap is delightful either way!

Creative Twists

Feeling adventurous? Try adding different ingredients, such as sliced avocado or mango for a tropical twist. You can also switch to a whole wheat wrap for a nutritious upgrade or try a different nut butter for the sauce—cashew or almond would work nicely if you’re looking for variation.

Your Questions Answered

How long does it take to prep and cook this dish?
The entire process should take about 1 hour, which includes rolling the wraps and prepping the slaw.

Can I use different proteins?
Absolutely! Shrimp, tofu, or even tempeh can be great substitutes if you want to switch things up.

How do I make this dish gluten-free?
Use gluten-free soy sauce (like tamari) and wrap your ingredients in gluten-free flatbreads or lettuce leaves.

It’s time to bring the vibrant flavors of Thailand to your kitchen with this mouthwatering recipe. Give it a try today and watch it become a family favorite!

Thai Chicken Wrap with Crunchy Asian Slaw

Enjoy a flavorful and fun meal with these Thai Chicken Wraps filled with juicy chicken, a creamy peanut sauce, and crunchy Asian slaw. Perfect for lunch or dinner, and fully customizable.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Course Lunch, Main Course

Cuisine Thai

Servings 4 servings

Calories 500 kcal

Ingredients

For the Chicken Marinade

1 lb boneless, skinless chicken thighs or chicken breast for lighter option
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon chili flakes optional, for added spice

For the Peanut Sauce

⅓ cup creamy peanut butter
1 tablespoon honey or agave syrup for vegan option
1 tablespoon rice vinegar
1 clove garlic minced
1 teaspoon grated fresh ginger
splash water warm water to adjust sauce consistency

For the Slaw

2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup julienned carrots
½ each red bell pepper thinly sliced
2 each scallions thinly sliced
¼ cup chopped cilantro
1 tablespoon lime juice
1 tablespoon rice vinegar
1 pinch salt

For Assembly

4 large flour tortillas or flatbreads (consider low-carb or gluten-free)
to taste extra cilantro and chopped peanuts for garnish, optional

Instructions

Marinate the Chicken

In a bowl, mix the chicken with soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Let it marinate for at least 30 minutes.

Make the Peanut Sauce

In another bowl, whisk together the peanut butter, honey, rice vinegar, minced garlic, grated ginger, and a splash of warm water until you reach your desired sauce consistency.

Prepare the Asian Slaw

In a large mixing bowl, combine the green and red cabbage, julienned carrots, red bell pepper, scallions, cilantro, lime juice, rice vinegar, and a pinch of salt. Toss until everything is well mixed.

Cook the Chicken

Grill or pan-sear the marinated chicken over medium heat until it’s cooked through, about 5-7 minutes per side, ensuring it reaches an internal temperature of 165°F.

Assemble the Wraps

Lay the tortillas or flatbreads flat, spread a generous amount of peanut sauce, add in the chicken slices, and top them with the vibrant slaw. Roll it all together, giving the wrap a little tuck at the bottom to keep everything secure.

Notes

Storage is simple. Place any leftovers in an airtight container and refrigerate. The wraps can last for about 2-3 days. For best flavor, do not skip the marinating step, and feel free to add ingredients like avocado or mango for a twist.

Keyword Asian Slaw, Healthy Wrap, Peanut Sauce, Quick Dinner, Thai Chicken Wrap