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.
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.