Thai Chicken Wrap with Crunchy Asian Slaw

I love making Thai Chicken Wraps with Crunchy Asian Slaw for a quick and tasty meal. This recipe is bursting with flavors and textures, making it a family favorite. The savory peanut sauce pairs perfectly with juicy chicken and fresh veggies.

My childhood memories of cooking with my family always involve my dad, James. He was a master of flavor combinations, just like in this wrap. I learned a lot from him, and I am thrilled to share this recipe with you all.

Your Ingredients List

• 1 lb boneless (skinless chicken thighs (you can also use chicken breast, but thighs stay juicier)
• 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 heat)
• ⅓ cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic (minced)
• 1 teaspoon grated fresh ginger
• 1 – 2 tablespoons warm water (to thin out sauce to desired consistency)
• 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
• 1 tablespoon lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Salt to taste
• 4 large flour tortillas or flatbreads (you can use low-carb or gluten-free if preferred)
• Extra cilantro and chopped peanuts for garnish (optional)

My Go-To Equipment

• Mixing bowls
• Whisk or fork
• Skillet
• Knife
• Cutting board
• Measuring spoons and cups

The Simple Steps to Follow

• Marinate the chicken thighs in a mix of soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes for 30 minutes.
• In a separate bowl, make the peanut sauce by whisking together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and warm water until smooth.
• In another bowl, combine green cabbage, red cabbage, carrots, red bell pepper, scallions, cilantro, lime juice, rice vinegar, sugar, and salt. Mix well for the slaw.
• Cook the marinated chicken in a skillet over medium heat for about 6-8 minutes per side, until fully cooked.
• Slice the chicken into strips and lay it on a tortilla or flatbread.
• Add a generous amount of slaw and drizzle with peanut sauce.
• Wrap it up tightly and garnish with extra cilantro and chopped peanuts if you like.

Healthy Twists on a Classic

You can make this wrap even healthier by adding more veggies, like cucumber or radishes. You can also use grilled tofu for a vegetarian option. Switching to whole-grain tortillas adds more fiber and nutrients.

Serving Suggestions From My Table

I love serving these wraps with a side of fresh fruit or a light salad. They make great picnic food, too! You can set up a wrap station and let everyone customize their own with their favorite toppings.

Getting It Just Right

Make sure the chicken is cooked all the way through. Juicy chicken is key! Adjust the peanut sauce to your taste. If you like it spicier, try adding more chili flakes or some hot sauce.

How to Store Leftovers

To keep the wraps fresh, store the chicken, slaw, and peanut sauce separately from the tortillas. This way, the wraps won’t get soggy. You can keep everything in the fridge for up to 3 days.

Enjoy Every Moment

Cooking is all about enjoying the process and savoring the flavors. I hope you find joy in making this Thai Chicken Wrap with Crunchy Asian Slaw. Share it with your loved ones, and make memories just like I did growing up!

A Few Common Questions

What can I substitute for chicken in the Thai Chicken Wrap?

You can use grilled tofu, shrimp, or even portobello mushrooms for a vegetarian or seafood twist. Each option brings its unique flavor to the wrap.

How can I make the peanut sauce spicier?

To add some heat, simply increase the amount of chili flakes or add a splash of sriracha or another hot sauce to the peanut sauce mix.

Can I use a different type of tortilla?

Yes! Feel free to use whole wheat, corn, or gluten-free tortillas. Each will give a different taste and texture but will still hold the delicious filling.

Thai Chicken Wraps with Crunchy Asian Slaw

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• Author: sarah
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A quick and tasty meal bursting with flavors and textures, featuring juicy chicken, fresh veggies, and savory peanut sauce.

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Ingredients

Scale 1x2x3x

• 1 lb boneless skinless chicken thighs (or chicken breast)
• 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)
• ⅓ cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic (minced)
• 1 teaspoon grated fresh ginger
• 1–2 tablespoons warm water
• 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
• 1 tablespoon lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Salt to taste
• 4 large flour tortillas or flatbreads
• Extra cilantro and chopped peanuts for garnish (optional)

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Instructions

1. Marinate the chicken thighs in soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes for 30 minutes.
2. In a separate bowl, make the peanut sauce by whisking together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and warm water until smooth.
3. In another bowl, combine green cabbage, red cabbage, carrots, red bell pepper, scallions, cilantro, lime juice, rice vinegar, sugar, and salt. Mix well for the slaw.
4. Cook the marinated chicken in a skillet over medium heat for about 6-8 minutes per side, until fully cooked.
5. Slice the chicken into strips and lay it on a tortilla or flatbread.
6. Add a generous amount of slaw and drizzle with peanut sauce.
7. Wrap it up tightly and garnish with extra cilantro and chopped peanuts if desired.

Notes

To keep the wraps fresh, store the chicken, slaw, and peanut sauce separately from the tortillas. They can be refrigerated for up to 3 days.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Wrapping
• Cuisine: Thai

Nutrition

• Serving Size: 1 wrap
• Calories: 400
• Sugar: 8g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 70mg

Keywords: Thai chicken wraps, peanut sauce, Asian slaw, quick meal, family favorite